John Myers
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Poppy Seed Dumplings with Cherries and Wine Foam Cream
The perfect poppy seed dumplings with cherries and wine foam cream recipe with a picture and simple step-by-step instructions.
filling
- 150 g Poppy
- 50 g Ground hazelnuts
- 110 g Sugar
- 20 g Butter
- 0,125 liter Milk
- 1 tsp Cinnamon
Dumpling dough
- 500 g Potting
- 2 Eggs
- 120 g Butter at room temperature
- 250 g Flour
- 80 g Potato dough powder
- 1 tsp Vanilla sugar
- Bio lemon zest
- Poppy
- Sugar
Cherries
- 500 g Pitted sour cherries
- 50 g Sugar
- 5 g Potato starch
- 200 ml Cherry juice
- Cinnamon
- 5 tbsp Rum
Wine foam cream
- 0,25 liter White wine lovely
- 80 g Sugar
- 5 Egg yolk
Möhn dumplings
- First, lightly toast the poppy seeds, sugar and cinnamon in the butter, pour on the milk and stir to form an even mixture. Then let the mixture cool down and form 10 small balls. Let the balls freeze lightly in the freezer.
- For the dough, mix all the ingredients into a smooth dough and refrigerate for at least 1 hour. Then take the poppy seed balls out of the freezer, cover with the dough and roll into a dumpling. Let the dumplings simmer gently in salted and sugared water for 10 minutes (do not boil).
- Mix a little poppy seeds and sugar in the pan and heat up. Take the dumplings out of the water and then turn them in the poppy seed-sugar mixture.
Cherries
- Mix 5 tbsp cherry juice with potato starch and bring the remaining cherry juice to the boil with cinnamon and sugar. Stir in the starch-juice mixture so that the cherries thicken a little. Now add the cherries and let them steep for about 10 minutes. Finally add some rum.
Wine foam cream
- Beat white wine, sugar and egg yolks in a tall metal vessel over steam using a mixer. Serve immediately so that the foam does not collapse again.
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