If you grew up in a Balkna home, chances are apricot dumplings — or knedle od marelica — bring back some sweet summer memories. This is one of those recipes that instantly transports you to your childhood kitchen, where the smell of cinnamon sugar, melting butter, and ripe fruit filled the air.
These dumplings are made with a soft, pillowy potato dough, filled with fresh, juicy apricots and a touch of sugar inside, then rolled in golden, buttery cinnamon breadcrumbs. It’s comfort food at its finest — and the perfect way to celebrate stone fruit season.
Whether you’ve had them before or are trying this Balkan classic for the first time, this recipe is easy, nostalgic, and oh-so-delicious.
Why You’ll Love This Recipe
- Traditional & Authentic: A cherished dessert passed down through generations.
- Seasonal & Fresh: Perfect for making when apricots are sweet and ripe.
- Comforting: Soft dough, juicy fruit, buttery coating — what’s not to love?
- Versatile: Try it with other fruit like plums (check out my plum dumplings short here)!
Ingredients
Here’s what you’ll need to make about 25 dumplings:
For the dough:
- 750g potatoes (boiled, peeled, and mashed)
- 300g all-purpose flour
- Pinch of salt
- 1½ tablespoons sugar
- 1½ tablespoons oil
- 2 eggs
For the filling:
- 25 fresh apricots, pitted
- Sugar (to stuff inside each apricot)
For the topping (doubled for extra flavor!):
- 30g butter
- 100g breadcrumbs
- 1 tablespoon cinnamon
- 4 tablespoons brown sugar
Instructions
1. Prepare the Potatoes
Boil the potatoes with the skins on until fork-tender. Let them cool slightly, then peel and mash them until smooth. Try to avoid any lumps — this helps create a soft dough.
2. Make the Dough
In a large bowl, combine the mashed potatoes with flour, salt, sugar, oil, and eggs. Mix until a soft dough forms. If it’s a bit sticky, lightly flour your hands and surface — but avoid overworking it.
3. Stuff the Apricots
Remove the pits from the apricots and place a small amount of sugar in the center of each one. The sugar melts as it cooks and gives each dumpling a sweet surprise inside.
4. Shape the Dumplings
You can take a small piece of dough, flatten it in your palm, and place a stuffed apricot in the center. Wrap the dough around it and seal well. Roll into a ball and set aside. I like to roll out my dough and cut it into squares and than place stuffed apricots in the center and wrap them, seal them and roll them into a ball. I find this makes the balls all similar size. Either way works
5. Cook the Dumplings
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings in and cook in batches. Once they float to the top (after about 10–12 minutes), they’re ready.
6. Make the Cinnamon Breadcrumb Coating
In a skillet, melt the butter and add breadcrumbs, cinnamon, and brown sugar. Toast everything together until golden brown and fragrant. I always double this part because everyone loves extra coating!
7. Coat and Serve
Using a slotted spoon, remove the cooked dumplings from the water and roll them immediately in the cinnamon sugar breadcrumb mixture. Serve warm and enjoy!
💬 Tips & Variations
- You can freeze leftover dumplings before cooking for a quick dessert later.
- Don’t skip the breadcrumb topping — it’s what makes this dish so nostalgic.
- Want to try another version? Check out my plum dumplings short video — [INSERT LINK HERE].
📹 Watch the Full Recipe on YouTube
See the full step-by-step process on my channel Cooking with Sonja. Watch here ➡️
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🧡 Let’s Stay Connected
Are you making this recipe? I’d love to see it!
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Happy Baking
Sonja
Life with sonja 
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