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apricot dumplings

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  • Missyme Sep 17, 2005 07:17 PM
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The message about boiled apple dumplings got me to drooling about the apricot dumplings I ate in Vienna. They were whole apricots, covered by a boiled or steamed dough, then smothered in buttered bread crumbs. I believe they can also be made with small plums (prunes). Does anyone have a tried-and-true recipe? Thanks.

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  1. m
    Morris Malken

    Viennese apricot dumplings — "Marrilen Knoedel." Here's a link to about 360 recipes for this Austrian delicacy.

    Link: http://www.google.com/search?num=100&...

    1. Any idea if the dough was cheese-based or just flour-based? I've got both types.

      1 Reply
      1. re: petradish

        I'm pretty sure they were flour-based. Thanks in advance for posting the recipe.

      2. Hope this is what you're looking for. It's my Bohemian grandmother's recipe and has a fluffier, more breadlike texture than the cheese one.

        Just a note on flour: this type of dumpling calls for a coarse flour, all purpose doesn't work very well. Buy Wondra flour-or better yet-try a Central or Eastern European market. I use a Polish flour called Maka poznanska (Poznan flour). Enjoy & good luck!

        Apricot Dumplings

        3 c flour (see above), plus more for assembling
        1 1/3 c sugar
        2 t baking powder
        salt
        2 beaten eggs
        1/2 c milk
        apricots (Blenheims are ideal), pitted
        OR Italian plums, pitted (place a sugar cube and a pinch of cinnamon inside each plum and close up)

        butter
        bread crumbs

        In a bowl, mix together flour, sugar, bp, salt. With a fork, swirl in eggs and moisten with milk. Dough should pull together into a mass.

        Set a big pot of water on the stove to boil.

        Flour your work surface-dough will be sticky. Place dough on it, lightly dust flour over dough and let it rest 20 minutes. Roll out dough to 1/4 inch thick (use more flour as needed). Cut out 2-3" rounds with a biscuit cutter (or cut out squares with a knife or pastry cutter). Next, quickly place an apricot (blot with a paper towel if fruit is juicy) in the center and fold & pinch edges to enclose the fruit without tearing holes in the dough. It's important to completely cover the fruit. (This can be frustrating at first and you might make extra dough to replace discarded practice dumplings). Finish with a light roll for even distribution. As you finish the dumplings, set them on a non-stick surface like plastic wrap.

        When the water is boiling, place the dumplings in one at a time with a slotted spoon. They'll eventually float to the top during cooking-leave in a total of 9-10 minutes until they look cooked through. Carefully fish out with a slotted spoon and place on a platter to drain.

        Melt a stick of butter in a pan over low heat and when it turns light brown, sprinkle in some bread crumbs until they're toasty. You can add the dumplings to the hot butter if you want to brown the dumplings themselves, or just pour the butter mixture over the warm dumplings and serve (I like a bit of sour cream too).

        Image: http://img.photobucket.com/albums/v22...

        1 Reply
        1. re: petradish

          Thanks, Petradish, can't wait to try them!

        2. What the heck, here's the other recipe. This is more eggy-clafoutis in character.

          Farmer's Cheese fruit dumplings

          1/2 lb farmer cheese (plus more for garnish)
          2 eggs
          3/4 c flour (Wondra or Polish flour)-plus more for dusting surfaces
          2 T melted butter

          1 dozen Italian plums, apricots, or cherries (pitted and stuffed with a sugar cube and pinch of cinnamon, then closed)

          butter
          breadcrumbs
          farmer's cheese

          In a bowl, mix cheese, eggs, and melted butter until smooth. Slowly add flour until it comes together as a dough. Place dough in the fridge for several hours until well chilled.

          Bring a large pot of water plus pinch of salt to a boil.

          Flour your work surface-dough may be sticky. Roll out dough to 1/4 inch thick (use more flour as needed). Cut out 2-3" rounds with a biscuit cutter (or cut out squares with a knife or pastry cutter). Next, quickly place a plum/apricot/cherry (blot with a paper towel if fruit is juicy) in the center and fold & pinch edges to enclose the fruit without tearing holes in the dough. It's important to completely cover the fruit. (This can be frustrating at first and you might make extra dough to replace discarded practice dumplings). Finish with a light roll for even distribution. As you finish the dumplings, set them on a non-stick surface like plastic wrap.

          When the water is boiling, place the dumplings in one at a time with a slotted spoon. They'll eventually float to the top during cooking-leave in a total of 9-10 minutes until they look cooked through. Carefully fish out with a slotted spoon and place on a platter to drain.

          Melt a stick of butter in a pan over low heat and when it turns light brown, sprinkle in some bread crumbs until they're toasty. You can add the dumplings to the hot butter if you want to brown the dumplings themselves, or just pour the butter mixture over the warm dumplings and serve with a bit of extra farmer's cheese.

          Image: http://img.photobucket.com/albums/v22...