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Lighter Marillenknödel (Apricot Dumplings) with Cinnamon Breadcrumbs
Recipe

Lighter Marillenknödel (Apricot Dumplings) with Cinnamon Breadcrumbs

Dessert • Austria

Fluffy, tender apricot dumplings made with a lighter quark dough, rolled in crisp cinnamon breadcrumbs and finished with a dusting of icing sugar.

Why smarter

Quark-based dough keeps the dumplings satisfying but lighter than classic versions, with less fat and sugar while keeping the familiar Austrian flavour and texture.

Chef tip

If the dough feels sticky, chill it for 10 minutes and dust your hands with a little flour—this makes shaping much easier without overworking the dough.

Soft line

All the cosy Marillenknödel vibes, just a bit lighter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Apricots (fresh), washed and pitted 8.000 piece apricots medium; about 480 g total
2 Sugar cube or 1/2 tsp sugar for each apricot (optional) 8.000 piece sugar cubes optional; can replace with 4 tsp caster sugar total
3 Low-fat quark (Topfen), well drained 250.000 g quark about 20% fat or lower
4 Egg 1.000 piece egg
5 Fine semolina (Weizengrieß) 70.000 g fine semolina
6 Plain flour (Type 480), plus extra for shaping 60.000 g plain flour
7 Baking powder 1.000 tsp baking powder
8 Pinch of salt 1.000 pinch salt
9 Vanilla sugar (Vanillezucker) or vanilla extract 1.000 tsp vanilla sugar
10 Breadcrumbs (Semmelbrösel) 80.000 g breadcrumbs
11 Canola oil (rapeseed oil) 2.000 tsp canola oil for toasting crumbs
12 Ground cinnamon 1.000 tsp cinnamon
13 Caster sugar 2.000 tbsp caster sugar for breadcrumb coating; adjust to taste
14 Icing sugar, for serving 1.000 tbsp icing sugar optional

Method

  1. Prep the apricots: Pit the apricots and, if using, tuck a sugar cube (or a small pinch of sugar) into the centre of each. Set aside.
  2. Make the dough: In a bowl, mix quark, egg, vanilla sugar, salt, semolina, flour and baking powder just until a soft dough forms (don’t overmix). Rest 10 minutes so the semolina hydrates.
  3. Shape the dumplings: With lightly floured hands, divide dough into 8 pieces. Flatten one piece, wrap it around an apricot and pinch well to seal. Repeat.
  4. Cook the dumplings: Bring a wide pot of lightly salted water to a gentle simmer (not a rolling boil). Add dumplings and cook 10–12 minutes, stirring very gently once to prevent sticking. They’re done when they float and look slightly puffed.
  5. Toast the crumbs: While dumplings cook, heat canola oil in a nonstick pan over medium heat. Add breadcrumbs and toast until golden, 3–5 minutes, stirring often.
  6. Season the crumbs: Take the pan off the heat and stir in caster sugar and cinnamon.
  7. Coat the dumplings: Lift dumplings out with a slotted spoon, let excess water drip off, then roll in the warm cinnamon breadcrumbs to coat.
  8. Serve: Plate 2 dumplings per person and dust with a little icing sugar if you like. Best enjoyed warm.