Austrian Apricot Dumplings with Buttered Breadcrumb Coating

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Austrian apricot dumplings are a beloved Central European summer classic, in which a sun-ripened apricot is stuffed with a sugar cube, wrapped in a tender potato dough, gently simmered, and then rolled in sweet buttered breadcrumbs. They are traditionally served warm with a pool of custard-style vanilla sauce and a snowfall of powdered sugar.

Nutrition Facts

Per serving (estimated)

• 530 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 75 gCarbs
• 4 gFiber
• 30 gSugar
• 10 gProtein
• 210 mgSodium
• 620 mgPotassium
• 140 mgCalcium
• 2.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Potato Dough

• 500 g starchy potatoes (such as russet), unpeeled
• 120 g all-purpose flour, plus more for dusting
• 30 g fine semolina or cornmeal
• 1 large egg yolk
• 30 g unsalted butter, softened
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt

For the Apricot Filling

• 8 medium ripe but firm apricots, halved and pitted (or 8 well-drained canned halves)
• 8 small sugar cubes (or 2 tbsp sugar mixed with 1/4 tsp cinnamon)
• Pinch of ground cinnamon
• 1 tsp lemon juice

For the Buttered Breadcrumb Coating

• 60 g unsalted butter
• 80 g plain fine breadcrumbs
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• Powdered sugar, for dusting

For the Vanilla Sauce (optional but classic)

• 250 ml whole milk
• 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
• 2 large egg yolks
• 30 g granulated sugar
• 1 tbsp cornstarch

Directions

1. Place the unpeeled potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until easily pierced with a fork, about 20 minutes. Drain, peel while still warm, and immediately rice onto a clean surface or into a large bowl. Spread out and let cool until just barely warm.
2. Sprinkle the flour, semolina, sugar, and salt over the riced potato. Add the egg yolk and softened butter, then stir with a wooden spoon (or briefly knead with floured hands) until a soft, pliable dough forms. Do not overwork it; the dough should just hold together without sticking to clean hands.
3. If using fresh apricots, cut each apricot in half, remove the pit, and place a small sugar cube (pinched with a little cinnamon) into the cavity, then press the two halves back together. For jarred halves, sandwich two halves around a pinch of the cinnamon-sugar. Sprinkle with lemon juice to brighten the flavor.
4. Divide the dough into 8 equal portions (about 85 g each). With floured hands, flatten each portion into a roughly 1 cm thick round. Place one prepared apricot in the center, fold the dough up around it, and pinch the seam tightly closed. Roll between cupped palms into a smooth ball.
5. Bring a wide pot of lightly salted water to a bare simmer (small bubbles rising). Lower the dumplings in gently without crowding (cook in two batches if needed). Simmer for 12 to 15 minutes, until the dumplings float to the surface and feel springy-firm. Lift out with a slotted spoon and drain briefly on a tray.
6. While the dumplings cook, prepare the coating. Melt the butter in a wide skillet over medium heat, add the breadcrumbs, sugar, and cinnamon, and toast, stirring often, until the crumbs are deep golden brown and very fragrant, 4 to 5 minutes. Tip onto a large plate and spread evenly.
7. Roll each hot dumpling in the buttered crumbs, pressing gently so they adhere all around. Arrange on a warm serving platter and dust generously with powdered sugar.
8. Make the vanilla sauce: combine the milk and vanilla bean (seeds and pod) in a saucepan and bring just to a simmer. In a bowl, whisk the egg yolks with sugar and cornstarch until pale. Slowly whisk the hot milk into the yolks, then return the mixture to the saucepan. Cook over low heat, whisking constantly, until it thickens enough to coat the back of a spoon, 4 to 5 minutes. Do not let it boil. Strain and keep warm (or add extract off the heat if using).
9. Serve the dumplings immediately on warmed plates with a generous pool of vanilla sauce and a final dusting of powdered sugar.

Cook’s Notes

• Use starchy russet-style potatoes for a light, fluffy dumpling; waxy potatoes make the dough dense and gummy.
• Work the dough while it is still just-warm; once fully cold it stiffens and cracks when you try to wrap the apricots.
• Resist the urge to add extra flour when the dough feels slightly tacky—over-flouring is the most common cause of tough, chewy dumplings.
• In winter, well-drained jarred apricot halves (or pitted prunes) make a perfectly respectable substitute; pat them very dry before wrapping.
• Roll the dumplings in the buttered crumbs the moment they come out of the water so the residual steam helps the coating stick.

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