In the nineteenth century, vineyards in the Wachau Valley looked for another fruit to grow. Apricots were brought to the region and have since flourished. Apriots from this region, known as “Marille Wachau,” are famous for the delicious flavors cultivated from the unique soil combinations influenced by proximity to the Danube River and the Wachau Valley. Marille Wachau are transformed into all kinds of delightful treats.
Taste the dessert that Rudi Schreiner, the founder and co-owner of AmaWaterways considers his favorite. Growing up in Vienna, Austria along the Danube River, he frequently enjoyed this delicious treat. Now you can as well – from either the comfort of your home or while on a Danube River sailing.
- 2 eggs
- 3 ½ ounces butter, room temperature
- 18 ounces quark or farmer’s cheese (Topfen 20% fat)
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 2 cups flour
- 1 pinch salt
- 16-20 small, ripe apricots
- 16-20 cubes of sugar
- 5 tablespoons Butter
- 10 ½ ounces dry bread crumbs
- 2 tablespoons granulated sugar
HOW TO MAKE:
To make the dumpling dough mix the butter and eggs in a large bowl with a hand mixer. Add the quark, vanilla, sugar, flour and salt and mix everything together. Cover the dough with plastic wrap and chill for at least 3 hours.
Wash and dry the apricots. Slit one side open, remove the stone, replace it with a sugar cube and press the apricot closed again.
To shape the dumplings, keep your hands well-floured. Using a soup spoon scoop out a generous portion of dough, flatten it with your hands, place an apricot, slit side down, on the dough and wrap the dough around the apricot, sealing the edges. Lightly shape the dumpling into a ball. Place dumplings on a plate and keep chilled.
For the crumb coating melt the butter in a large frying pan and slowly toast the breadcrumbs, stirring often and watching carefully to prevent them from burning. Remove from heat and stir in the granulated sugar.
In a large, wide pot, bring the water to a boil. Reduce heat and lay the dumplings into the simmering water. Once the dumplings have come to the surface of the water, simmer them on low Heat for an additional 10 minutes so that the apricot inside cooks through. Remove dumplings and roll them in the toasted crumbs to coat. Place finished dumplings on a platter while cooking the rest. Serve dumplings with additional crumbs, powdered sugar and some warm Berries Ragout.