One of the best Austrian dishes. Fluffy cheese dumplings with apricots in crunchy coating

Knedle It is dumplings made from potato dough, which come from German and Austrian cuisine (in the Czech Republic they are known as “Knedliki”). They can be served both in a dry form (for example, with the addition of meat or vegetables) and sweet.

Marillenknödel These are traditional Austrian dumplings with the addition of apricot (Marille in German means apricot). Interestingly, various varieties of the given dish can also be found in other Central European countries – including Hungary or the Czech Republic.

Though Marillenknödel is most often prepared with potato cakethere are also variants prepared on the basis of cottage cheese the brewed cake. The dumplings are cooked in lightly salted water, and then coated in breadcrumbs and powdered sugar. They are an excellent proposition for a sweet dinner.

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In stores you can buy frozen dumplings with apricots, but we recommend preparing these delicacies yourself. What will be needed to make traditional, Austrian Marillenknödel? List autumn ingredients necessary to prepare the cottage cheese variant:

For dough:

• 250 g of lean cottage cheese;
• 1 egg;
• 70 g butter
• 130 g of 550 flour.

For filling:

On the envelope:

• 140 g breadcrumbs;
• A spoon of butter.

Preparation method:

1. Wash the apricots thoroughly, cut in half and deprive the stones.
2. Grate butter with egg. When the mass is fluffy, we add cottage cheese, flour and a pinch of salt. We knead the dough thoroughly.
3. Once we knead the dough, cut the whole into 6 equal parts. We form flat, round pancakes. We put a half of apricot on each of them, into which we pour half a teaspoon of sugar (we can skip sugar if we do not want too sweet dumplings). We cover with the other half of apricot, then form balls.
4. In a large pot, boil water with a pinch of salt. We put dumplings in it and cook for about 10 minutes.
5. In the meantime, we can prepare a coating. Heat a tablespoon of butter in a frying pan and throw 140 g breadcrumbs on it. We roast it until golden brown.
6. When the dumplings are ready, we pull them out of the pot and coat them in the prepared breadcrumbs. Optionally, you can add a small amount of powdered sugar – then the whole will be sweeter.

Austrian Marillenknöde They taste simply great. The above dough recipe can be used for other types of dumplings – for example, with strawberries or plums.

Source: NowowoPuje.pl, fromaustria.com