Quark dumplings in Port wine plum soup

Posted on

Szilvás túrógombócIn Hungary, dumplings are called gombóc. Sweet varieties are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Other interesting versions are the cottage cheese dumplings. After a soup they make a lunch or dinner complete!

Ingredients for the quark dumplings: 1 lemon, 500 gr quark, 150 gr sugar, 2 eggs, 3 l water for cooking, 80 gr butter, 4 tbsp of semolina, 150 gr flour (9 tbsp or semolina), 4 tbsp of ising sugar, 700 gr plums, salt and flour

Methods:Wash the lemon, wipe it dry, grate the zest about half of. Place cottage cheese in a gauze or drain through a sieve (until liquid has been released circa 15 minutes). Wash the plums, put them dry, then make a carve on one side and remove the pit. Put in all plums a nub of sugar. Place the cottage cheese in a bowl, add the eggs, salt, 1 teaspoon lemon rind and flour or semolina. Knead it well with floury hands and form from dough dumplings. Boil water in a large saucepan approx. 3 liters and add salt to it. Drop the dumplings into water and cook them on low heat about 10 to 15 minutes (they are ready when they come up to the surface. To try cut one dumpling in half and if there is a beautiful color inside they are ready). Heat the butter in a frying pan and toss bread crumbs and fry until golden brown, bestrewed with a little powdered sugar. Take out the dumplings from the water and place them into buttered breadcrumbs and fry them until they become crispy. Transfer them to a plate.

For the plum sauce: 300 gr plums, water, 1 tbsp of cinnamon, 1 teaspoon of clove, 100 ml Marsala or Port wine, 2 tbsp honey, 2 pack of vanilla sugar, 200 ml cream

Get rid of the pit of the plums and chop them finely. Then place them in a saucepan and pour so much water that it covers the plums. Add sugar and vanilla sugar, Port wine, cinnamon, cloves, and let it boil once. Wait until it cools down a little, then pour into a blender and purée it. Stir the cream in then pour purée back into the saucepan. Let it boil again only once then allow to cool completely. Sweeten sauce to taste with honey, sugar or maple syrup as you like (I flavored it with forest raspberry syrup, about 4 tbs.) Store sauce in the fridge until serving or serve in lukewarm.

Advertisements

One thought on “Quark dumplings in Port wine plum soup

    spajzgirl responded:
    June 20, 2015 at 9:14 am

    Reblogged this on spajzgirl and commented:

    Thanks for liking the dumpling

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s