Cottage cheese dumpling trilogy
Ingredients
• 250 g curd cheese
• 80g butter
• 1 egg yolk
• 1 egg white
• 2 tablespoons sugar
• 80 g soft wheat semolina
• 50 g flour
• 1 pinch of salt
• 1 pinch of spiced sugar
Apricot dumplings:
4 apricot halves
fresh or canned,
10 g marzipan,
5 tbsp breadcrumbs, 50 g butter, 3-5 tbsp soft wheat semolina
Poppy seed dumplings:
4 frozen raspberries, 5 tablespoons spiced sugar of your choice, 5 tablespoons ground poppy seeds
Styrian apple dumplings:
1 sour, peeled and cored apple, 5 tablespoons raw cane sugar, 1 tablespoon cinnamon, 100 g chopped almonds, 25 g butter, 5 tablespoons breadcrumbs, 1 tablespoon lemon juice
For the fruit mirror:
• 250 g frozen raspberries
• 25-50 g raw cane sugar
• 2 tbsp cornstarch
• 2 tbsp apricot liqueur
• 5 tbsp mulled wine or apple juice
• 1 pinch of spiced sugar of your choice
preparation
For the basic dough, beat the egg yolks and butter until fluffy, then stir in the flour, salt, semolina, spiced sugar and curd. Beat the egg whites with the sugar until stiff and fold into the dough. Divide the dough into 6 equal parts. For the apricot dumplings, fill the apricot halves with the marzipan and close with the other two halves. Coat each apricot with 1 part of the basic mixture and form into a dumpling. For the poppy seed dumplings, coat 2 raspberries each with the dough. For the Styrian apple dumplings, chop the apple into small cubes and mix with lemon juice. Work the apple pieces and the soft wheat semolina into the basic dumpling mixture and form into two dumplings. Place all 6 dumplings in lightly salted, boiling water and leave to soak for a good 10-15 minutes. Meanwhile, for the apricot and Styrian apple dumplings, melt the butter in the lid and toast the breadcrumbs until they are lightly brown, then set aside on a flat plate. For the Styrian apple dumplings, mix the sugar and cinnamon and also set aside on a flat plate. Briefly toast the chopped almonds in the lid without adding any fat and also place on a flat plate. For the poppy seed dumplings, divide the spiced sugar and poppy seeds between two flat plates. Roll the finished dumplings in the appropriate toppings.
For the sauce, heat the raspberries in a pan and deglaze with apricot liqueur, add sugar and spiced sugar and allow to dissolve while stirring. Mix the starch with the mulled wine until there are no lumps and gradually add to the sauce to thicken. Place the dumplings on the sauce and heat again for a good 5-10 minutes in the DO with the lid slightly open, then decorate with the remaining breadcrumbs and roasted almonds.
FIRE&FOOD Issue 1-2018
