The 3 Best Recipes For Apricot Dumplings

Sweet apricot dumplings as a main course dish? In Austria, even sweet dishes are served as a main course and most Austrians adore sweet traditional Austrian dishes. Recipes for apricot dumplings include dough made with cottage cheese, potatoes and even choux pastry! Here is a selection of recipes to try out:

Apricot dumplings made with smooth cottage cheese (Topfen or Quark in German)

Ingredients for the pot dough:
- 250g low-fat smooth cottage cheese (called Topfen or Quark in German)
- 1 egg
- 70g margarine / butter
- 130g flour (tip: slightly coarse flour is recommended for dumplings)

Ingredients for the filling:
- 6 apricots
- 6 sugar cubes (optional)

Ingredients for the crumb topping:
- 1 tbsp butter
- 140g breadcrumbs

Method:
Whip the margarine/butter and egg until fluffy, add the smooth cottage cheese, flour, salt and knead well to form a smooth dough. Divide the dough into 6 equal pieces and press with floured hands into flat discs. Next prepare the apricots - wash and dry the apricots and cut them in half. Take out the stones and put the halves back together. Optionally replace the stone with a sugar cube before putting the halves back together. Then place the apricots on the flat discs of dough and shape the dough around the apricots to form dumplings.

Fill a large pot with water, season with salt and bring to a boil. Add the dumplings, simmer gently for about 10 minutes and drain. To make the crunchy crumb topping - melt the butter in a pan and roast the crumbs until golden brown. Finally, roll the dumplings in the breadcrumbs and serve. Guten Appetit!

Apricot dumplings made with potato dough

Ingredients for the potato dough:
- 800g floury potatoes
- 100g flour (tip: slightly coarse flour is recommended for dumplings)
- 80g semolina
- 1 egg yolk
- 1 pinch of salt
- 60g butter

Ingredients for the filling:
- 8 apricots

Ingredients for the crumb topping:
- 120g butter
- 200g breadcrumbs

Method:
Wash the apricots and dry them. For the potato dough, boil the potatoes, peel them and pass through a potato ricer (alternatively you can mash the potatoes with a fork). Mix the mashed potatoes with semolina, egg yolk, melted butter, flour and salt. Important: work quickly!
Then shape the dough into a roll and divide evenly into 1 to 2 cm wide pieces. Pat the pieces into flat discs and place an apricot in the centre of each. Shape the dough around the apricots to form dumplings.

Boil the dumplings and roll them in crunchy breadcrumbs browned in butter, see previous recipe.

Apricot dumplings made with choux pastry

Ingredients for the choux pastry:
- 500g flour (tip: fine flour comes off the sides of the pan more easily)
- 500ml of water
- 30g butter
- 1 pinch of salt
- 1 egg

Ingredients for the filling:
- 12 apricots

Ingredients for the crumb topping:
- 100g butter
- 130g breadcrumbs

Method:
Wash and dry the apricots. For the choux pastry, bring the butter and water to a boil with a pinch of salt in a saucepan. Add the flour and stir until the dough leaves the sides of the pan. Then transfer the dough to your work surface and let it cool down. When the dough is cold, add the egg and knead it in. Shape it into a roll and divide evenly into 1 to 2 cm pieces. Form little discs with each piece of dough and place an apricot in the middle. Shape the dough around the apricots to form dumplings.

Boil the dumplings and roll them in crunchy breadcrumbs browned in some butter - see the first recipe.

Try all three and choose your favourite!

A little tip: All three recipes can also be used to make other fruit dumplings such as plums or strawberries.