Marillenknödel (Apricot Dumplings) combine fresh, slightly tart tasting fruits with delicate, light and fluffy potato (or quark) dough topped with delicious crumb. If your mouth is already watering, get together the ingredients for these Austrian fruit dumplings. As this small round dessert – loved by young and old alike – is so delicious it is also often served as a main.



  • 1 kg potatoes (floury, boiled and mashed)
  • 1 pinch of salt
  • 3 egg yolks
  • 100 g flour
  • 750 g apricots (whole or pitted)
  • 150 g butter (melted)
  • 100 g breadcrumbs (for sprinkling)
  • icing sugar (for sprinkling)
  • sugar cubes (optional)

Directions for Marillenknödel

  1. Boil te potatoes with the peel and then peel and mash them. Mix with salt, egg yolks and flour and knead to form a smooth dough.
  2. Roll out the dough on a floured surface and cut into equally sized pieces. Take each piece and flatten into a small round circle shape in your hands. Place an apricot in the centre of each and then shape the dough around it into a dumpling so that the fruit is fully enclosed.
  3. Carefully place the dumplings into the lightly simmering water and leave to cook for approx. 10 minutes until cooked and floating on the surface.
  4. Meanwhile, melt the butter and roast the breadcrumbs in this until they are golden brown.
  5. Once the apricot dumplings are cooked, briefly toss in the breadcrumbs and sprinkle with icing sugar. Serve immediately.


If you prefer to pit the apricots first and ensure they are not so tart-tasting, replace the stone with a cube of sugar. This will make them considerably sweeter but still an indulgent highlight of Austrian cuisine!


The sweet Marillenknödel can also be covered with quark dough. Beat 70 g soft butter with a little salt and grated lemon peel until frothy. Fold in one egg and an egg yolk and add 180 g flour and 400 g quark. Knead to form a smooth dough. Leave to rest in the fridge for a few hours and then fill with apricots as above and cook until soft.
For those who like it less fruity, we recommend our popular fluffy Quark Dumplings. 

This sweet yet light temptation out of quark dough and semolina is wonderfully fluffy and easy to make: Topfenknödel!
This sweet yet light temptation out of quark dough and semolina is wonderfully fluffy and easy to make. So bring with Topfenknödel a sweet little piece of Austria to your kitchen!


Bohemia, which used to be part of Austria, is regarded as the famous home of these dumplings from where countless Bohemian cooks brought the recipe for these “happiness balls”, as they are also known, to Austrian or, to be more precise, Viennese households. Even back then, the sweet dumplings were usually filled with apricots but also plums, strawberries or cherries.