New| Poppy Seed Dumplings with Rhubarb Ragout | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Curd dumplings: Beat butter in a froth, add other ingredients and leave mixture in refridgerator for an hour. Poppyseed filling: Heat milk and sugar, add other ingredients and let mixture soak in a warm place for an hour. Rhubarb ragout: Peel rhubarb, cut into cubes, add sugar and leave for two hours. Add flavorings and cook rhubarb covered in a low oven (90 C) until tender. Before serving add a little cornstarch. Form the curd mixture into dumplings, stuff with poppyseed filling and cook in a lightly salted boiling water for about 12 minutes. Roll the dumplings in biscuit crumbs and serve with warm rhubarb ragout. |
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