John Myers
Poppy Seed Dumplings
The perfect poppy seed dumplings recipe with a picture and simple step-by-step instructions.
- 60 g Butter
- 1 Egg size M
- 1 pinch Salt
- Grated some lemon peel
- 250 g Quark semi-fat
- 100 g Wheat flour type 405
- 60 g Flour (double handle)
- 250 g Poppy seed baking
- 3 liter Water
- 1 tbsp Salt
- Kitchen utensils
- 1 großen Topf, 1 elektr. Handrührgerät,
- 1 kleinen Teigroller, 2 kleine Löffel,
- 1 Sieb oder Mulltuch
- Pour the poppy seed mixture into a bowl, stir, shape into 15 small dumplings or balls with a small spoon, place on a board or plate and place in the freezer for about 2 hours
- Let the quark drain in a cheesecloth or a colander lined with kitchen towel
- Using the electric hand mixer, stir the butter, the egg, the pinch of salt and the lemon zest into a frothy mass, add the drained quark and keep stirring until there is a nice, bound or homogeneous mass. Now knead in the 100 g flour with the dough hook of the hand mixer, then work in the double-grip flour by hand.
- Form the dough into a roll on a floured work surface and cut off 15 dough pieces.
- Take the poppy seed cams out of the freezer. Cut out the dough pieces on a floured surface with a small rolling pin, place the poppy seed dumpling in the middle and coat or seal with the dough. Press the seams together with floured fingertips and shape them into dumplings.
- Bring the 3 liters of water with the level tablespoon of salt to a boil. Then put the poppy seed dumplings in the boiling water, wait until the dumplings rise, and then let it steep for 10 minutes.
- Lift the dumplings out of the water with a slotted spoon, drain a little and serve on a deep plate with vanilla sauce.
- If you want, you can roll the dumplings in roasted breadcrumbs. (To do this, melt 100 g butter in a pan, add the breadcrumbs and roast until light brown. Turn the poppy seed dumplings in the toasted crumbs.) Bon appetit!
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