Apricot Dumplings (Wachauer Aprikosenknodel) Recipe

Name: Apricot Dumplings (Wachauer Aprikosenknodel) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cool cooked potatoes; 3 3/4 c. all purpose flour; 3/8 c. butter; 1 x egg yolk; 1 pch salt; 12 whl apricots; 12 x lumps sugar; 1 1/4 c. white bread crumbs; 1/4 c. fine sugar Cinnamon to taste; 3 Tbsp. brandy; 10 x apricot halves; 1/4 c. apricot juice; 1/4 c. brandy

Servings: persons

1 lb cool cooked potatoes
3 3/4 c. all purpose flour
3/8 c. butter
1 x egg yolk
1 pch salt
12 whl apricots
12 x lumps sugar
1 1/4 c. white bread crumbs
1/4 c. fine sugar Cinnamon to taste
3 Tbsp. brandy
10 x apricot halves
1/4 c. apricot juice
1/4 c. brandy

1
Grate potatoes.
2
Measure and sift flour.
3
Measure butter.
4
Soak sugar lumps in brandy.
5
Remove stone of whole apricots.
6
Measure bread crumbs, sugar and brandy.
7
Measure ingredients for sauce.
8
Mix flour with grated potato, add in salt and egg yolk.
9
Rub in butter and then turn dough out onto a floured board and knead.
10
Press out dough to 1/4-inch thick.
11
Place a lump of brandied sugar in each half apricot, cover with another apricot half.
12
Cut dough into 4-inch squares.
13
Place apricot in the center and wrap dough around, squeezing edges of dough together.
14
Trim off outside.
15
Roll dumpling between palms of hands.
16
Drop dumplings into a large saucepan of salted boiling water.
17
Boil gently for 12 min.
18
Remove with slotted spoon and drain.
19
Fry the bread crumbs with the sugar and 3 Tbsp.
20
fresh butter till crisp.
21
Roll the dumplings in the bread crumbs and sprinkle with cinnamon.
22
Place onto a heated serving dish.
23
Coat with apricot sauce.
24
Serve remaining sauce separately.
25
Sauce: Place apricot halves with brandy and apricot juice into a blender and puree.
26
Heat gently in a saucepan.
27
This recipe yields 6 servings.

2301

kcal

Calories

Fat

503

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb cool cooked potatoes, 3 3/4 c. all purpose flour, 3/8 c. butter, 1 x egg yolk, and more.

Yes, Apricot Dumplings (Wachauer Aprikosenknodel) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!