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open_sauces:smoke_vapour_recipes [2013-11-23 11:15] – [Smoked Potato Skins] majaopen_sauces:smoke_vapour_recipes [2013-11-25 17:56] – maja
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 ==== Quark dumpling with smoked tomato jam ==== ==== Quark dumpling with smoked tomato jam ====
  
-  * 250g eastern European quark/cottage cheese+  *  500 g Russian fresh cheese 
 +  *  3 egg yolks  
 +  *  1 Tbsp butter 
 +  *  6 Tbsp semolina 
 +  *  2 Tbsp flour  
 +  *  1 Ts salt 
 +  *  1 Ts baking powder (not needed if using self-raising flour) 
 + 
 +Mix all ingredients. If the mixture is too crumbly, add a bit of remaining egg-whites (slowly, 3 might make the mixture too liquid). Leave the dough to rest for 15-20 minutes. Steam for 10 minutes at 100C. 
 + 
 +At Smoke & Vapour we used the recipe below, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation (recipe above, use only egg yolks, use self raising flour instead of baking powder, get 'ostro brasno' from Croatia, perhaps these dumplings cannot be steamed but must be boiled.... NOTE: I tried making the dumplings using the same ingredients from S&V a few days later with the recipe above and they worked MUCH better. 
 + 
 +<del>  * 250g eastern European quark/cottage cheese
   * 2 egg yolks   * 2 egg yolks
   * 2 teaspoons of salt   * 2 teaspoons of salt
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   * 1/2 teaspoon baking powder   * 1/2 teaspoon baking powder
   * 2 beaten egg-whites   * 2 beaten egg-whites
 +  * a dollop of Creme d'Issigny (or sour cream) for serving
  
-  * 1 cup bread crumbs (2/3 pumpernickle bread, 1/3 crackers) +Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter and add bread-crumbs. Stir until golden brown and crunchy. We had sifted the breadcrumbs, used the coarse crumbs under the dumpling, fine on top. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs. </del>
-  * pinch of salt +
-  * 50g of butter +
-  * a dollop of Creme d'Issigny (or sour cream)+
  
-Mix all ingredients, add beaten egg-whites at the end. Form balls and steam in the bamboo steamer for about 7-10 minutes. In the mean time melt the butter and add bread-crumbs. Stir until golden brown and crunchy. We had sifted the breadcrumbs, used the coarse crumbs under the dumpling, fine on top. Take the dumplings out of the steamer and cover in a dusting of breadcrumbs. Serve with cold smoked Creme D'Issigny and warm tomato jam.+  * 1 cup bread crumbs  
 +    * 2/3 pumpernickel bread  
 +    * 1/3 wheat crackers 
 +    * pinch of salt 
 +    * 50g of butter 
 + 
 +Dry pumpernickel bread overnight, or in the oven. Break into small pieces and toast. Blend in the kitchen blender together with the crackers. Sieve to get smooth and rough crumbs. Reserve separately. Just before serving, melt the butter in a frying pan and fry the bread crumbs until they become crispy. 
 + 
 + 
 + 
 + 
 +Serve with cold smoked Creme D'Issigny and warm tomato jam.
  
  
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-This is the dumpling recipe we used, but it wasn't satisfactory. The balls collapsed in the steamer to a relatively flat cake. This needs further experimentation: +
-  * use only egg yolks +
-  * use self raising flour +
-  * get 'ostro brasno' from Croatia and try again... +
-  * perhaps these dumplings cannot be steamed but must be boiled...+
  
  
  • open_sauces/smoke_vapour_recipes.txt
  • Last modified: 2023-05-08 11:40
  • by nik