Sweet Austrian Apricot Dumplings

 These sweet dumplings are one of the kids’ favorite Austrian desserts. In my home country they are being served with a ton of powdered sugar. I use very ripe sweet apricots and don’t even find the need to use any additional sugar in this recipe. If you can only get your hands on semi- sweet fruits, feel free to put half a teaspoon of raw sugar inside the apricots.







Sweet Austrian Apricot Dumplings
Yields 12
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Prep Time
40 min
Cook Time
12 min
Prep Time
40 min
Cook Time
12 min
  1. 5 large yellow potatoes (around 800 g)
  2. 2 1/2 cups flour blend (half whole wheat, half spelt)
  3. 1 tbsp vegan butter, melted
  4. 1 egg replacer (1 1/2 tsp egg replacer mixed with 3 tbsp water)
  5. Pinch of salt
  6. 12 fresh apricots (or frozen ones)
For the breadcrumbs
  1. 2 tbsp vegan butter
  2. 1 cup whole meal breadcrumbs
For the topping
  1. 3 tbsp raw sugar
  2. 1 tsp cinnamon
  1. Boil potatoes in large pot of water, drain and let cool off completely.
  2. Peel and grate potatoes and place in large bowl. Add egg replacer, salt, butter and flour.
  3. Knead dough until it is firm and set aside (I usually chill the dough in the fridge for 10 min).
  4. Half and pit apricots.
  5. Divide dough in 12 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed. Place them on a slightly floured surface.
  6. Drop dumplings in a pot of boiling water and cook for 15-20 minutes.
  7. Meanwhile, heat butter in a large pan. Add breadcrumbs and fry until golden brown, stirring constantly. Turn off the heat.
  8. Transfer cooked dumplings to pan and move around so they get well coated all around.
  9. Serve warm.

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