2 Austrian Dumpling Recipes: Cheese Dumplings and Apricot Dumplings

Austrian Cuisine has many forms of dumplings. These examples show the versatility of an idea. One is salty and made of cheese, the other sweet and holds a whole apricot

Austrians have a gift when it comes to dumplings; food hidden inside balls of dough. The styles and tastes vary from appetizers to dessert, but each dumpling has its own merit. The Apricot Dumpling especially has been enjoyed by Austrian kings and farmers for hundreds of years. Here are two examples

Cheese Dumplings (Topfenknödel) – Appetizer

  • 18 oz Cheese curd or Cottage Cheese
  • 4 Eggs
  • 1/2 cup Breadcrumbs
  • 2/3 cup Sugar
  • Pinch of Salt
  • 1/2 teaspoon Vanilla Extract

Topping:

  • ½ cup Breadcrumbs
  • 3 T Butter

Plum Accompaniment (optional)

  • 1 lb fresh or canned Plums
  • 2 Tablespoons Sugar
  • Pinch of Cinnamon
  • 1 Tablespoon Rum
  • 1 teaspoon Lemon Juice
  1. Drain Cottage Cheese and press through a sieve.
  2. Mix chees with eggs, bread crumbs, sugar, salt and Vanilla until smooth
  3. Let stand 45 minutes
  4. With wet hands, form dumplings, about 2″ in diameter
  5. Drop dumplings into salted boiling water
  6. Reduce heat and simmer about 10 minutes
  7. Topping: Brown breadcrumbs and butter in a skillet while dumplings cook
  8. Using a slotted spoon, transfer the dumplings to the skillet and roll them in the crumbs.

Plum Accompaniment:

  1. Wash plums and cut them in half; remove the pits
  2. In a small skillet, combine the plums, sugar, cinnamon, rum and lemon juice.
  3. Simmer until slightly thickened, and serve separately from Dumplings

Austrian Apricot Dumplings (Wachauer Marillenknödeln) – Dessert

  • 1 lb Salad Potatoes (author does not endorse one potato over another)
  • Pinch of Salt
  • 1/2 cup to 1/3 cup Flour
  • 2 Tablespoons Semolina (a course grain similar to cornmeal, made from semolina. This can often be found near the pasta or in the baking aisle)
  • 2 Egg Yolks
  • 1 teaspoon Grated Lemon Rind

Filling:

  • 1 lb fresh Apricots
  • 5-6 Sugar Cubes

Topping:

  • 1/2 cup Butter, browned with 1 Tablespoon Sugar and
  • 1/2 cup Breadcrumbs
  1. Boil, peel and rice the potatoes, let cool
  2. Combine salt, flour, semolina, butter, egg yolks and grated lemon rind; let stand 30 minutes
  3. Wash apricots and press the pits out (try to keep the integrity of the apricot, so it fits nicely in the dumpling)
  4. Replace each pit with one sugar cube
  5. Roll dumpling dough until it looks like a sausage, about 2 1/2″ thick.
  6. Cut dough into 3/4″ slices
  7. Flatten each slice a bit and place the apricot in the center
  8. Lightly dust hands with flour and form the dough over the fruit
  9. Roll the ball on the counter until the entire fruit is hidden
  10. Softly drop the dumplings into salted simmering water.
  11. Bring to a boil and reduce heat for 2-5 minutes
  12. Make the topping by browning the butter, sugar and breadcrumbs in a skillet
  13. Remove the skillet from heat and remove the dumplings with a slotted spoon
  14. Rinse the dumplings quickly under cold water
  15. Roll Dumplings in the topping
  16. Place dumplings on a plate and dust them with powdered sugar.
  17. Serve Immediately