Vegan Marillenknödel
Marillenknödel is a beloved classic Austrian dessert: soft, fluffy dough balls wrapped around whole sweet apricots, rolled in toasted butter‑breadcrumbs, and dusted with icing sugar. This vegan version keeps all the tender texture and warm, sweet‑fruity flavour — using no eggs, dairy, or animal products — just as comforting and delicious as the traditional original.
Shared by sartad
Time
40 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Dough;
- 250g starchy potatoes, boiled and mashed
- 120g plain flour
- 3 tbsp fine semolina
- 2 tbsp melted vegan butter
- 1 tbsp sugar
- Pinch of salt
- 1–2 tbsp plant milk if needed
- #Filling & Coating;
- 6–8 firm ripe apricots, pitted
- 1 sugar cube per apricot (or ½ tsp sugar)
- 80g fine breadcrumbs
- 3 tbsp vegan butter
- 2 tbsp sugar
- Icing sugar for dusting
👩🍳 Instructions
- 1
Mix warm mashed potato with flour, semolina, sugar, salt, and melted vegan butter. Knead gently until smooth, soft dough forms — add a little milk only if too dry.
- 2
Stuff each apricot with a sugar cube or sugar in place of the pit. Divide dough into portions, flatten each piece, wrap firmly around an apricot, and roll into smooth balls.
- 3
Bring a large pot of salted water to a gentle simmer. Carefully drop in dumplings, cook for 15–18 minutes — they will float up when done.
- 4
While they cook, toast breadcrumbs in vegan butter and sugar until golden and fragrant.
- 5
Lift dumplings out well drained, roll generously in the toasted crumbs, dust with icing sugar, and serve warm.