Rhubarb Dumplings

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Average: 5 (2 votes)
(2 votes)
Rhubarb Dumplings
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
4
For the potatoes
200 grams starchy potatoes
salt
For the filling
300 grams Rhubarb
4 tablespoons Grenadine
5 tablespoons jam sugar (2:1 ratio)
For the dough
300 grams Quark
1 egg yolk
100 grams sugar
1 tablespoon softened butter
½ Vanilla bean (sliced)
For preparing
Pastry flour (for kneading)
For the crumbs
120 grams butter
100 grams breadcrumbs
2 tablespoons powdered sugar
1 teaspoon Ground cinnamon
How healthy are the main ingredients?
Rhubarbpotatosugarsalt

Preparation steps

1.

For the potatoes: Rinse potatoes and boil for 25-30 minutes in salted water.

2.

Drain, evaporate, peel and press through a ricer. Let cool completely.

3.

For the filling: Rinse rhubarb, cut into 2 cm pieces and combine with grenadine and jam sugar and let stand for about 1 hour. Boil and cook for 4 minutes until bubbly. Let cool.

4.

For the dough: Combine quark, egg yolks, sugar, butter, vanilla seeds and knead into a smooth dough. Wrap in plastic and chill for 30 minutes. 

5.

Divide dough into small dumplings and shape into flat circles, about 8 cm (approximately 3 inches) in diameter. Place a bit of filling on each and fold in half to form a crescent. Boil in water for about 5 minutes.

6.

For the crumbs: Heat butter in a frying pan, add crumbs, powdered sugar and cinnamon.

7.

Remove dumplings from pot with a slotted spoon. Drain and serve sprinkled with breadcrumbs.