Apricot dumplings

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Marillenknödel (Apricot Dumplings)


For the dough:

  • 500 g curd cheese
  • 100 g breadcrumbs
  • 100 g of wheat semolina
  • 16 g vanilla sugar
  • 2 eggs
  • 1 dash of rum
  • 1 pinch of salt
  • 75 g castor sugar
  • Lemon zest
  • 1 kg washed apricots

For the breadcrumbs:

  • 50 g butter
  • 50 g sugar
  • 130 g breadcrumbs
  • icing sugar for dusting


Mix all the ingredients for the dough together and leave to rest in the fridge for at least 30 minutes.

Meanwhile, wash and dry the apricots, press the stone out with the handle of a wooden spoon, insert a sugar cube. Fill a large, flat pan with water, add 1 pinch of salt. Form balls from the dough, press flat, lay the apricot on top and wrap with the dough. Press the ends together with your fingertips and form nice, round balls. Place the dumplings in boiling water and simmer gently for approx. 20 minutes. Stir carefully from time to time.

In the meantime, make buttered breadcrumbs. To make, melt butter, add breadcrumbs and sugar, and roast until golden brown. Lift the dumplings out of the water, roll carefully in buttered breadcrumbs, sprinkle with icing sugar and serve.

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Video: how to make apricot dumplings

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