Sweet Poppy Seed Dumplings with Blueberries

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Sweet Poppy Seed Dumplings with Blueberries
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
For the dough
28 ounces
½ teaspoon
3 ½ ounces
Pastry flour (as needed)
1
For the filling
1 tablespoon
9 ounces
4 fluid ounces
4 tablespoons
For the crumbs
4 tablespoons
3 tablespoons
2 tablespoons
For the blueberries
9 ounces
8 ½ ounces
10 ½ ounces
Blueberry (frozen or fresh)
Cranberry juice (as needed)
ground Poppy seeds (to sprinkle)
Powdered sugar (for dusting)

Preparation steps

1.

For blueberries, thaw if necessary. Boil the sugar with the water to form a syrup. Add blueberries and simmer, adding cranberry or apple juice, as needed, to prevent the mixture from drying out.

2.

For the dough, peel and mash about 1.25 cups of potatoes. Heat until potatoes break down to about 1 cup. Cool. Finely grate and squeeze dry the remaining potatoes.

3.

Bring a large pot of salted water to a boil.

4.

Mix the potato mixtures together and add salt. Sprinkle half the amount of flour over mixture and gently stir. Beat the eggs and mix in with a fork. Knead into a dough, adding the remaining flour as needed.

5.

For the filling, heat the butter and toast the poppy seeds. Pour in milk, stir in sugar, bring to a boil, thicken and cool.

6.

Form potato mixture into a roll. Cut small slices of it and press flat. Add the poppy seed filling into the center of each slice and then fold over to form a dumpling. Cook in boiling salted water until done, about 10 minutes.

7.

Meanwhile, for the crumbs, melt the butter in a small pan, stir in enough crumbs to make mixture crumbly and add powdered sugar.

8.

Remove the cooked dumplings and roll in breadcrumbs. Sprinkle with powdered sugar and poppy seeds. To serve, place over blueberries in a dish.