8 July 2024

Vegane Marillenknödeln mit Apfelkompott (Vegan Austrian Apricot Dumplings with Apple Compot)

Welcome to the inaugural post of my experimental week on Austrian cuisine, the cuisine that I grew up with and have enjoyed so many days in my life. I am thrilled to share my favorite Austrian recipes – either recipes that are per se vegan, or recipes that I now veganized for us – here presented from the Heart on Love Being Served.

In this case, I feel more emotional than ever. So many people in Austria have helped me to develop my cooking skills and enhanced my passion for food preparation. One of them, may she be blessed now and forever, my wonderful mum. Her passion, endevour and ability in the kitchen has been a favorite spot of learning for me. Her cuisine is well known in the neighbourhood and in our circles of friends and families, and her former students at household school still remember and cherish her teachings.

The fruits of my wish to learn from her example are now reflected in many aspects of my way of cooking: in a versatile and passionate creativity, in a profound knowledge about how to turn leftovers into something wonderful, and in the flexibility in terms of ingredients and special needs that are brought to me by those I cook for. All this is invaluable!

An Austrian Week full of Flavors

Today, I’m excited to introduce you to the first of a series of wonderful Austrian recipes: Marillenknödeln mit Apfelkompott, which translates to Apricot Dumplings with Apple Compot, here in its vegan version. A delightful twist on a traditional Austrian dish. These vegan apricot dumplings, paired with a very tasty and still so simple apple compote, offer a perfect blend of sweet, sour and oriental flavors.

A Taste of Austria

Fruit dumplings, like Marillenknödel, are a cherished part of Austrian-Hungarian culinary heritage. They embody the essence of the people’s love for dishes made from the fruits from their own gardens. Seasonal produce and hearty, satisfying meals. The combination of soft, doughy dumplings filled with freshly harvested ripe fruits and served with a warm, spiced compote is truly irresistible and has made me totally happy when I was a kid. It’s a dish that all kids love and captures the essence of Austrian comfort food, perfect for sharing with family and friends.

In Austria, fruit dumplings like these Apricot Dumplings are a beloved staple, celebrated for their juiciness and fruitiness, while still filling very well the family’s bellies… The classic Marillenknödel is traditionally made with a potato dough, that is basically vegan. Today’s Marillenknödel are often made with quark (“Topfen”), and or with eggs added to the potato dough, which is not necessary in my opinion to have perfectly delicious Marillenknödel.

Join me on this culinary journey as we explore and celebrate the rich flavors and traditions of Austria this week, one (traditionally vegan or veganized) recipe at a time!

Vegane Marillenknödeln mit Apfelkompott (Vegan Apricot Dumplings with Apple Compote)

Maria-Julia

A fine recipe, made vegan, with ripe apricots and sweet apples – out of the box Traditional Austrian Recipes.

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Prep Time 40

Cook Time 20

Total Time 1

Course Dessert

Cuisine Austrian

Servings 4 people

Equipment

1 potato press or masher

Ingredients

For the Apple Compot

6 apples
2-4 tbsp cane sugar
1 cinnamon stick
2 cloves
1 star anis

For the potato dough

500 g starchy potatos
80-100 g corn- or potato starch
1 pinch salt

For the Dumplings

8 ripe apricots
100 g vegan breadcrumbs (check the label for a dairy free product!)
3 tbsp neutral oil (sunflower oil)
1 tbsp cane sugar

Instructions

Prepare the Apple Compote

Peel and cut the apples. Place them in a pot and add water until the apples are well covered. Add the sugar and the spices and boil until the apples are soft (10-20 minutes).

Prepare the potato dough

Boil the potatoes in their skins until tender, about 20-25 minutes.
Drain the potatoes and let them cool slightly, then peel and press them through the potato press or grate them with a (box) grater.
Combine the potatoes with 80-100 g of starch (adjusting as needed based on the moisture content of the potatoes) and a pinch of salt. Knead the mixture into a smooth dough. If the dough is too sticky, add a bit more starch.

Prepare the Dumplings

Divide the dough into equal portions, roughly the size of a golf ball.
Flatten one portion into a disc in the palm of your hand, place an apricot in the center and wrap the dough around the apricot, sealing it completely and shaping it into a smooth ball.
Repeat with the other balls and apricots.
Note: I usually don't remove the pits. However, if you prefer the apricots to be pitted, take them in your hands and push the tip of a wooden spoon through them, to remove the pit.

Prepare the breadcrump coating

In a pan, toast the breadcrumbs and the sugar in the oil over medium heat until golden brown, stirring frequently to prevent burning.

Boil the Dumplings

Bring a large pot of salted water to a gentle boil.
Carefully add the dumplings and cook for about 10-15 minutes, or until they float to the surface and are cooked through.
Remove the dumplings with a slotted spoon, let the excess water drop off and place the dumplings into the pan with the breadcrumbs. Coat each ball well.