Hey, how are you doing with this summer? Do you know that apricots are in season now? For sure you know already but the best time for cooking with apricot is right now. Towards mid-August, the apricot gets sweeter than ever and ripe enough to cook with it. When you visit the local farmers market in Vienna, you can find well ripe apricots everywhere. Even you can buy on the way to your holiday in Austria, sometimes farmers are selling right beside their farm, that’s the best spot you can get the best apricots. Eating as it is without cooking is heavenly sweet and great but you can have a meal for summer day lunch.


Why don’t you try to make it now?!

For the lunch in my kitchen, I cooked apricot dumpling, Marillenknödel in Austrian German, with potato dough instead of yeast dough (Germknödel). The classic recipe is with yeast dough but we have too many potatoes at home and thought we can use them for this and I like the potato dough personally. But I can tell you that with yeast dough is more fluffy and soft based on my another attempt with yeast dough. So don’t get too limited by the type of the dough just use whatever you have and prefer.


apricot dumpling with potato dough served with garnish


If you are in family holiday somewhere in Austria or other neighbouring countries at the moment, get some apricots in the local market near you and cook with your kids. It could be a nice family cooking activity you can do with your kids without much hassle. Have fun and enjoy happy food!



6 ingredients for apricot dumpling


Potato Dough Process

how to prepare potato dough for apricot dumpling


Make Apricot Balls

step by step to make a ball of apricot dumpling



apricot dumpling featured image
Apricot Dumpling with Potato Dough (Marillenknödel)
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hrs

Celebrate the apricot season in Austrian way with Marillenknödel, Austrian apricot dumpling! Prepare the potato dough mixing boiled and grated potato with butter, egg yolk, and butter. Make dumplings placing apricots which are filled with sugar instead of seeds. 

Course: Dessert, Main Course
Cuisine: Austrian
Servings: 4 people
Author: JoJo
Apricot Dumpling
  • 9-10 potato
  • 125g butter (100g for the dough and 25g for breadcrumbs)
  • 3 egg yolk
  • 100g flour
  • 100g breadcrumbs
  • 12-15 sugar cubes (or normal sugar, rock sugar)
  • 12-15 apricot
  • A pinch of salt
  • Icing sugar
  • Apricot yogurt
  • Apricot compote (apricot jam)
  1. Boil the potatoes first until it gets soft enough. (you can imagine that you are making mashed potato)

  2. While the potato is cooking, you can prepare apricots. Remove the seeds opening in half (do not cut completely in half) and add sugar cubes or rock sugar (normal sugar works fine but it’s going to be a bit messy).

  3. Mash the potatoes when it’s cooked enough and cool it down first. 

  4. When the mashed potato is cool, add melted butter, egg yolk, and flour. Mix nicely and separate the dough into pieces as many as apricots you have (A pinch of salt would be good if you didn’t add salt while you were boiling potatoes).

  5. Wrap the apricot with the potato dough.

  6. Gently throw the dumpling into boiling water, allow to simmer for 10 - 15 mins. Stir around to keep the shape nicely and prevent the dumplings from sticking each other.

  7. Melt the butter in a pan and add the breadcrumbs. Fry until it gets golden brown colour.

  8. Carefully remove the cooked dumplings from the water and roll in the prepared breadcrumbs.

  9. Serve with garnish.  

Recipe Notes
If you have too much potato dough left then you can make gnocchi! Or not enough dough and apricots are left then eat them simply or make an apricot compote.


serve apricot dumpling in Austrian way


Behind the Kitchen

I was so surprised when I found out about that sometimes you have sweet dish as a main in Austria (not only Austria but also other neighbouring European countries) such as Palatschinken (Austrian pancake), Kaiserschmarn (Austrian pancake with raisins), Buchteln (Austrian sweet yeast buns), Marillenknödel (Apricot dumpling), and more. They all sound more like a dessert but also you can take the main dish. It’s still a bit strange for me to eat this sweet dish as a main but I like to eat and cook. Although with this little cultural shock, I do make  Austrian sweet main dish from time to time since I live in Vienna.

Here is a Wachauer Marillenknödel recipe, if you want to try more traditional way!


Tips for Being Green

+ We only use egg yolk for the dough so there will be egg white left. You can keep this leftover egg white in the freezer if you don’t have the plan to cook with it in a day. Or you can make French Meringues, it’s easy to make and nice nibbles for everyone. Here is a short instruction for you: Preheat the oven to 215°F (200-250°F depends on your oven condition). Prepare a baking tray with a baking paper sheet aside. Whisk the egg whites add a pinch of vanilla sugar or extract syrup (if you don’t have, then skip it) and salt. Increase the whisking speed and adding sugar (25-30g per egg) until it gets firm peaks. And then place them in the piping bag or just a spoon in mouthful size on the baking tray. Put it in the oven and bake it for 60-90 minutes.