Poppy Dumplings By Eckart Witzigmann
Poppy Dumplings by Eckart Witzigmann - Dumplings poached in an aromatic liquid - irresistible pleasure
Healthy, because
Even smarter
Nutritional values
A dessert that tastes good and also provides minerals? Yes, and plenty of them. Magnesium, zinc and calcium - that's what it contains. Magnesium is the perfect source of strength for stress sufferers and athletes. Zinc makes us strong against colds and calcium ensures strong bones.
For the unmistakable poppy seed taste, it should be freshly ground. If you do not own a poppy seed mill, you can also have the poppy seed ground in a health food shop.
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 673 mg | (67 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 147 mg |
Ingredients
- Ingredients
- 1 ¼ qts Red wine (preferably Burgundy)
- 2 lemons
- 2 Oganic oranges
- 2 Cinnamon stick
- 2 cloves
- 1 oz cane sugar
- liquid Sweetener
- 2 ozs mild honey
- 1 cup
- ½ Vanilla bean
- 5 ozs freshly ground Poppy seeds
- 1 tsp ground cinnamon
- 1 oz soft butter
- salt
- 1 egg
- 1 egg yolk
- 4 ozs crustless white bread (finely diced)
- powdered sugar (for dusting)
Kitchen utensils
Preparation steps
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.
Pass the sauce through a sieve, season to taste with sugar and sweetener and let cool. Cover and refrigerate overnight.
Combine the milk and honey in a pot. Halve the vanilla bean lengthwise and add to pot. Bring mixture to a boil.
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.
Rinse the remaining lemon and orange in hot water, wipe dry and finely grate the zest.
Combine the citrus zests, ground cinnamon, butter and a pinch of salt in a bowl and beat until creamy with a hand mixer.
Beat in the whole egg and egg yolk until combined.
Fold the bread cubes into the egg mixture and refrigerate 30 minutes.
Mix together the poppy batter and the bread mixture and refrigerate until chilled, about 25 minutes more.
Form the mixture into 8 dumplings with moistened hands. Place on a plate lined with plastic wrap and set aside.
Cut the remaining (zested) orange into thin slices.
Combine the orange slices, remaining red wine and a pinch each of salt and sugar in a pot and bring to a boil.
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.
