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EatSmarter exclusive recipe

Poppy Dumplings By Eckart Witzigmann

with Burgundy Sauce

Recipe development: EAT SMARTER
Poppy Dumplings By Eckart Witzigmann

Poppy Dumplings by Eckart Witzigmann - Dumplings poached in an aromatic liquid - irresistible pleasure

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484
calories
Calories
1 hr 30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
1 ¼ quarts Red wine (preferably Burgundy)
2 Lemons
2 Oganic oranges
2 Cinnamon sticks
2 Cloves
1 ounce Cane sugar
liquid Sweetener
2 ounces mild Honey
1 cup Milk (low-fat)
½ Vanilla bean
5 ounces freshly ground Poppy seeds
1 teaspoon ground Cinnamon
1 ounce soft Butter
Salt
1 Egg
1 Egg yolk
4 ounces crustless White bread (finely diced)
Powdered sugar (for dusting)
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Kitchen utensils

1 Pot, 2 Small pots, 2 Bowls, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Hand mixer, 1 Lid, 1 Plastic wrap

Preparation steps

Step 1/13
Poppy Dumplings By Eckart Witzigmann preparation step 1

Pour 500 ml (approximately 2 cups) of red wine into a pot. Remove peel from 1 lemon and 1 orange in thick strips, then squeeze out the juice of the lemon and orange. Add to the pot along with the cinnamon sticks and cloves. Bring a boil and cook until reduced by one-third. 

Step 2/13
Poppy Dumplings By Eckart Witzigmann preparation step 2

Pass the sauce through a sieve, season to taste with sugar and sweetener and let cool. Cover and refrigerate overnight.

Step 3/13
Poppy Dumplings By Eckart Witzigmann preparation step 3

Combine the milk and honey in a pot. Halve the vanilla bean lengthwise and add to pot. Bring mixture to a boil.

Step 4/13
Poppy Dumplings By Eckart Witzigmann preparation step 4

Stir in the ground poppy seeds and cook over medium heat, stirring, until batter is thickened and pulls away from bottom of pan. Transfer to a bowl and let cool.

Step 5/13
Poppy Dumplings By Eckart Witzigmann preparation step 5

Rinse the remaining lemon and orange in hot water, wipe dry and finely grate the zest. 

Step 6/13
Poppy Dumplings By Eckart Witzigmann preparation step 6

Combine the citrus zests, ground cinnamon, butter and a pinch of salt in a bowl and beat until creamy with a hand mixer.

Step 7/13
Poppy Dumplings By Eckart Witzigmann preparation step 7

Beat in the whole egg and egg yolk until combined. 

Step 8/13
Poppy Dumplings By Eckart Witzigmann preparation step 8

Fold the bread cubes into the egg mixture and refrigerate 30 minutes.

Step 9/13
Poppy Dumplings By Eckart Witzigmann preparation step 9

Mix together the poppy batter and the bread mixture and refrigerate until chilled, about 25 minutes more.

Step 10/13
Poppy Dumplings By Eckart Witzigmann preparation step 10

Form the mixture into 8 dumplings with moistened hands. Place on a plate lined with plastic wrap and set aside.

Step 11/13
Poppy Dumplings By Eckart Witzigmann preparation step 11

Cut the remaining (zested) orange into thin slices.

Step 12/13
Poppy Dumplings By Eckart Witzigmann preparation step 12

Combine the orange slices, remaining red wine and a pinch each of salt and sugar in a pot and bring to a boil.

Step 13/13
Poppy Dumplings By Eckart Witzigmann preparation step 13

Remove orange slices from the pot. Gently place dumplings in the boiling liquid, cover, and remove from heat. Let stand 10 minutes. Lift dumplings with a slotted spoon and drain. Spoon sauce on plates, top with dumplings and dust with powdered sugar. Serve immediately. 

Additional advice