Poppy Dumplings with Plums
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,022 cal. | (49 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 48 g | (192 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 634 mg | (63 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 61 g |
Ingredients
- For the dough
- 250 grams Quark (20% fat)
- 140 grams Pastry flour
- 70 grams butter
- 1 egg
- 1 pinch salt
- 1 packet Vanilla sugar
- Grated zest of 0.5 lemons
- For the filling
- 250 milliliters milk
- 1 packet Vanilla sugar
- 125 grams ground Poppy seeds
- 70 grams Plum butter
- 50 grams powdered sugar
- 2 Tbsps Rum
- For the plums
- 250 grams Plum
- 100 grams sugar
- 20 grams butter
- 4 Tbsps Plum wine
- 125 milliliters white wine
- to finish
- 4 Tbsps butter
- 100 grams freshly grated white bread
- salt
- mint (for garnish)
Preparation steps
For the dough, mix all ingredients for the dough and knead until smooth. Cover and refrigerate for 4 hours.
For the filling, heat milk with vanilla sugar. Add poppy seeds and cook for 1 to 2 minutes, stirring constantly. Stir in plum butter and powdered sugar. Stir in rum.
Rinse, halve and seed the plums. Cook sugar in a pan until caramelized. Stir in butter and the plums. Deglaze with plum brandy and wine. and bring to a boil. Remove from the heat and let stand for 2 to 3 minutes. Remove plums with a slotted spoon. Cook liquid in pan until syrupy. Return the plums to the pan.
Roll out the dough on a lightly floured surface until 5 mm (approximately 1/8-inch) thick. Cut circles of 5 cm (approximately 2 inches) in diameter. Place some of the poppy seed filling in the middle of each and fold the dough over. Press the edges to seal.
Heat butter in a nonstick skillet. Toast the bread crumbs until light brown. Cook the dumplings in boiling slightly salted water for 6 to 8 minutes. Remove with a slotted spoon, drain briefly and sprinkle with the breadcrumbs butter. Serve with plums and garnish with mint.
