Poppy Seed Semolina Dumplings with Sour Cherry Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 250 ml milk
- 62 g wheat semolina
- 40 g suar
- 60 g butter
- 0.5 ½ vanilla pod (s), including the pulp
- 1 egg (s)
- some lemon zest, untreated
- 50 g poppy seeds, round
- 15 g powdered suar, optional
- Salt for cooking
For the ragout:
- 200 g morello cherries (sour cherries)
- 75 ml port wine, red
- 75 ml red wine
- 30 g suar, brown
- 1 teaspoon custard powder
- some water
Print Recipe
Pin Recipe Instructions
- For the poppy seed semolina dumplings, bring the milk, butter, sugar and vanilla pulp to the boil. Stir in the semolina and stir until the mixture burns off, d. H. separates from the bottom of the pot. Put the choux pastry in a bowl and let cool. Fold in a whole egg, add the grated lemon peel and refrigerate for 3 hours.
- Note: You can prepare the semolina mass in the morning or even the evening before and keep it in the fridge until you use it - I usually do it, it works great!
- For the sour cherry ragout, put the pitted sour cherries, port and red wine and brown sugar in a saucepan and bring to the boil. Mix the vanilla pudding powder in a small bowl with a little cold water and pour it into the sour cherry ragout while stirring constantly. Bring to the boil briefly and set aside.
- Form small dumplings from the semolina mass with moistened hands and place them in boiling, lightly salted water. Bring to the boil, switch back and let stand covered over low heat for approx. 10 - 12 minutes. The time depends on the size of the dumplings - I shape mine the size of a tablespoon and let them steep for 12 minutes.
- Mix the poppy seeds with the powdered sugar and toss the still hot dumplings in it, preferably in a bowl or pan.
- I always leave out the powdered sugar, the sweetness of the dumplings is enough for me, and I prefer to sprinkle it with powdered sugar when serving.
- Tip: I also serve a mixture of equal parts of creme fraîche and sour cream, stirred until smooth, with a dash of milk and a little vanilla sugar, which I dabble next to the dumplings with the sour cream ragout. Looks nice and tastes great!
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