Number 14 on my 35 before 35 list was to go back to Austria and finally try Marillenknödel! That’s right… despite having lived in Austria for almost a year, I had never tried one of their most typical dishes (although to be fair I lived there from September til June, so not exactly during Marillenknödel season!). Obviously this situation couldn’t continue, so I added Marillenknödel eating to my 35 before 35 list and finally managed to make up for my failure pretty much exactly 8 years after I originally left Austria!
Marille is Austrian for apricot (Austrians speak German, but their own variety of German which has some different words. In normal German, apricot would be die Aprikose), and Knödel means dumpling… in this case a potato dumpling. To make this sweet dish, you remove the core of an apricot, replace it with a sugar lump then form a dumpling from potato dough (or sometimes a dough made with Topfen… the Austrian/Bavarian word for Quark) and place the apricot inside said dumpling. The whole thing is then steamed, rolled in browned breadcrumbs and served with a dusting of icing sugar.Very sweet and incredibly delicious!