Apricot Dumplings

Apricot Dumplings

Apricot dumplingsKnedle sa marerlicamaMarillenknödel. English, Croatian or German in the end we all know what we are talking about -> recipe of the childhood that all of our grandmas prepared for us. 

The Best Apricot Dumplings #dumplings #dessert #dessertidea #dessertrecipe #sweets #healthyrecipe #healthydessert #apricots #beastfeasteats #tastydessert #topfenknödel

I never made them – NEVER! It was simply one of those recipes that your grandma would say – you put a bit of this and a bit of that. Pfffff, I knew I need a preparation cause you can’t mess with this recipe. There are some recipes where you can modify and moderate to add you touch – not with this one. Here we are talking about childhood memory, and we all know how a perfect Apricot Dumpling taste. It is soft, sweet, juicy – on top sprinkled with sugar and butter toasted breadcrumbs (BUTTER!)

I tried many recipes but this one is closest to my memories – hope you will feel the same!

If you make these Apricot dumplings, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!

The Best Apricot Dumplings #dumplings #dessert #dessertidea #dessertrecipe #sweets #healthyrecipe #healthydessert #apricots #beastfeasteats #tastydessert #topfenknödel

The Best Apricot Dumplings

Traditional apricot dumplings. They are fruity, low in added sugar, yet still sweet and so delicious! You can eat them as a main or dessert.
5 from 4 votes
Print Pin Rate
Course: Dessert, Main Course
Cuisine: Austrian, Croatian, German
Keyword: apricots, dessert, dumpling
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 8 pieces
Calories: 341kcal



  • 250 g Farmer's Cheese "Topfen" in Austria/Germany or Quark
  • 1 pcs Egg large
  • 45 g Wheat Semolina if you can’t find it mix of bread crumbs and flour will work as a well
  • 15 g Fine Bread Crumbs
  • 45 g All Purpose Flour
  • 1 tbsp Sugar
  • ¼ tsp Salt


  • 8 pcs Apricots small
  • 8 pcs Sugar Cubes or a 1/2 tsp brown sugar

Toasted Bread Crumbs

  • 20 g Butter unsalted Butter
  • 60 g Fine Bread Crumbs
  • 1 tbsp Sugar
  • Pinch of Cinnamon
  • Icing Sugar for dusting


Apricot Dumplings

  • Mix all dough ingredients together with until you get a nice smooth batter. It will seam soft but it will firm up in the fridge. Chill the batter covered for at least half an hour (longer is even better since the dough is easier to work with when cool)
  • Wash apricots and pat them dry. Pit them by inserting the back of a cooking spoon or spoon from one side (here the stem is) and pushing it out the other way (for me the easiest way)
  • Replace the apricot kernel with a sugar cube or brown sugar. This is the traditional way - it will make a nice juicy center but of course, it will also work without the sugar cube
  • Divide the dough into 8 portions on a well-floured surface. (Tipp: If your apricots are large, divide dough into 7 portions. Flatten each portion with well-floured hands and place the apricots in the center)
  • Wrap the dough around the apricot, sealing the edges and shaping it into a ball. If the edge isn’t sticking since you used too much flour, dip your finger in water and wet the dough around the apricot. Make sure you don’t trap any air inside or the dumpling will not sink to the bottom of the pot as it is supposed to but will float from the beginning. (No worries if there are 1 or 2 floating)
  • In a large pot, bring water to a boil. Cook the apricot dumplings for about 15 minutes in slightly simmering water (not boiling)– they should float towards the end
  • Remove the dumplings with a slotted spoon and transfer them to the pan with the bread crumbs. Roll the dumplings in toasted bread crumbs. Dust them with sugar if you like

Toasted Bread Crumbs

  • For the breadcrumbs, heat the butter in the large frying pan. When melted, add the breadcrumbs, sugar, and a pinch of cinnamon. Toast the breadcrumbs, stirring often, until golden
  • Enjoy your BeastFeast!


Farmer’s cheese (‘Topfen’ in Austria) works best for this recipe. You could also use Quark – but you’d need to drain it in a cheesecloth-lined colander overnight since it is too wet. If you don’t mind a ‘grainy’ texture, you could also use ricotta even though the taste will be slightly different (without the slight tang). Same here: Leave it in the fridge to drain overnight.


Calories: 341kcal
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

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