Marillenknödel FTW

Now, this is one of the more complicated German dishes that I tried to make in order to preserve and connect to my cultural heritage. (Well, actually, it’s an Austrian recipe, but who cares? I certainly don’t.) A Marille is an apricot, hence Marillenknödel are apricot dumplings and are eaten as a dessert with the caramelized crumbs mentioned below, or apple sauce, or vanilla sauce.

So I tried to make them for the first time and the result looked something like this: ★★☆☆☆. It tasted alright, but the dough was so sticky that it was almost impossible to handle, let alone wrap around the apricot. At least one of them came apart while cooking. I also forgot to add the eggs and the salt at the right point during the making of the dough, so that fucked things up, too. Plus, I only had 6 apricots to work with, so I kinda cut the recipe in half, which, as far as kitchen lore goes, you should not do with baking recipes (? — I actually don’t know if that is true, but the next time I’m trying this I will use the proper amounts of ingredients…). I found the recipe below on food.com and it seemed closest to what I remember. There is a variant using potato dumplings, but I’ve never been a big fan of those.

I will definitely try to make these again, even though The Wife does not like them that much. So you have to come over for dinner, because there will be fourteen of those damn Knödel!

MARILLENKNÖDEL

5 tablespoons butter, melted
1 cup cottage cheese, drained and sieve (8 oz.)
salt
2 eggs, slightly beaten
2 cups all-purpose flour
1 -1 ½ lb fresh apricot (14 apricots)
12 -14 sugar cubes
2 ½ quarts water
1/3 cup butter
1 cup fine dry breadcrumb
3 tablespoons granulated sugar

  1. In a large bowl, combine 5 tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
  2. Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
  3. Bring water to a gentle boil; add 1 teaspoon salt.
  4. On a lightly floured board, press or roll out dough to a ½-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
  5. Melt 1/3 cup butter or margarine in a medium skillet. Add breadcrumbs and 3 tablespoons granulated sugar; sauté until golden brown. Sprinkle caramelized breadcrumbs over dumplings.
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