Austrian Apricot Dumplings

An Austrian dessert speciality found in “The best of International Cooking” published by Hamlyn in 1984
Austrian Apricot Dumplings

Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in ravioli or wontons). The dough can be based on bread, flour, or potatoes, and may be filled with fish, meat, sweets, or vegetables. They may be cooked by boiling, frying, simmering, or steaming.

5 tablespoons melted butter
225 g/8 oz curd cheese
pinch of salt
2 eggs
100-150 g/4-5 oz flour
45-675 g/ 1-1 1/2 lb apricots
sugar lumps
1 teaspoon salt
100 g/ 4 oz fine dried
75 g/ 3 oz butter
2 heaped tablespoons sugar


[1] Mix the butter with the curd cheese, salt, beaten eggs and sufficient flour to make a soft dough. Shape the dough into a roll, cover and leave to stand for 30 minutes.

[2] Wash, dry and stone the apricots and place 1 sugar lump inside each. Bring 3 litres/5 pints of salted water to the boil.

[3] Press out the dough on a floured board to about 1 cm/1/2 in thick and cut into 5 cm/ 2 in squares.

[4] Cover each apricot in dough and press firmly together. Add to the gently simmering water and cook for 8—10 minutes.

[5] Fry the breadcrumbs in 75 g/ 3 oz of butter until golden brown, then stir in the sugar and sprinkle over the dumplings.

Makes about 8