Recipes

Poppy Noodles

Poppy Noodles

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Ingredients

Ingredients for 6 Servings

  • 18 oz 500 g Potatoes, high starch
  • â…“ cup 100 g Potato flour
  • 1 Egg
  • Salt
  • 5½ tbsp 80 g Butter
  • 7 tbsp 100 g Confectioner’s sugar
  • 10.5 oz 300 g Poppy seeds, ground

Instructions

  • Boil the unpeeled potatoes in salt water until they are soft.
  • Peel and dry in a 200 °F (100 °C) oven.
  • Press through a potato ricer and knead with potato flour, egg, and a dash of salt.
  • Form rolls, cut off small pieces, and roll into noodles approximately 3 in (7 cm) long and finger thick.
  • Boil salt water and let the noodles simmer for 5 minutes.
  • Melt butter, remove the noodles from the pot, let drip, and roll in the butter.
  • Dust thickly with poppy and confectioner’s sugar before serving.
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Course; Dessert / Noodles
Cuisine; Austria / European

Leavened Dumplings

Leavened Dumplings

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Ingredients

Ingredients for about 20 Dumplings

  • 4 cups 500 g Flour
  • ¼ cup 30 g Yeast
  • ½ cup 200 ml Milk, lukewarm
  • 5½ tbsp 80 g Butter, melted
  • ¼ cup 60 g Granulated sugar
  • 2 Eggs
  • 2½ cups 300 g Plum jam Salt
  • Zest of ½ lemon
  • Flour for the work surface

To Sprinkle and Dust

  • 1 stick plus 2½ tbsp 150 g Butter, melted
  • 4 oz 120 g Poppy seeds, ground
  • 3 tbsp 50 g Confectioner’s sugar

Instructions

  • Dissolve the yeast in half of the lukewarm milk.
  • Add some flour and stir.
  • Sprinkle some flour on top, cover, and let the starter dough rise for 20 minutes.
  • Put the rest of the flour in a bowl.
  • Knead with the starter dough, butter, eggs, the rest of the milk, granulated sugar, a dash of salt, and lemon zest to form smooth dough.
  • Cover and let rise for 30 minutes in a warm place.
  • Roll the dough out on a floured work surface to about ½ in (1.
  • 5 cm) thick and cut into 2¾ in (7×7 cm) squares.
  • Spoon plum jam onto the middle of each square, close the dumplings, and roll into smooth balls in your hands.
  • Place on a floured surface, cover with a towel, and let rise again, until they have nearly doubled in size.
  • Bring salt water to boil in a large pot.
  • Place the dumplings in the simmering water and let them steep more than boil.
  • Place the lid of the pot on top while they are simmering, slightly ajar.
  • After 10 minutes, remove the lid and turn the dumplings.
  • Cook for another 5 minutes, then remove and immediately poke 2–3 holes with a needle so that they do not collapse.
  • Place in a casserole dish brushed with melted butter and place in an oven preheated to a low heat until all the dumplings are cooked.
  • Drizzle the dumplings in melted butter and dust with poppy and confectioner’s sugar.
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Course; Dessert
Cuisine; Austria / European

Nut And Quark Dumplings

Nut And Quark Dumplings

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Ingredients

Ingredients for 18 (Dumplings

  • Quark dough for dumplings

For the Nut Filling

  • 4.5 oz 125 g Nuts, ground
  • 2.5 oz 70 g Breadcrumbs
  • 7 tbsp 100 ml Milk
  • Lemon zest
  • Splash of rum
  • Dash of cinnamon
  • Some honey
  • 2 tbsp 30 g Sugar
  • 2 oz 50 g Nougat
  • 1 Egg yolk

For the Sugar Crumbs

  • 7 tbsp 100 g Butter
  • 7 tbsp 100 g Breadcrumbs
  • 3 tbsp 50 g Granulated sugar
  • Dash of cinnamon Vanilla sugar

Instructions

  • Prepare the quark dough for dumplings and let rest for 2 hours.
  • For the filling, mix the nuts and breadcrumbs.
  • Boil the milk with the sugar, honey, rum, lemon zest, and cinnamon.
  • Remove from heat and stir into the nuts.
  • Melt the nougat and stir into the nut mixture with the egg yolks.
  • Chill for a while.
  • Form small balls from the nut batter and chill them again.
  • Wrap the chilled balls in the prepared dough and form dumplings.
  • Bring a good amount of water to boil and then let the dumplings sit in it for about 12 minutes (do not boil them).
  • For the sugar crumbs, melt butter and brown the crumbs and sugar.
  • Flavor with cinnamon and vanilla sugar.
  • Remove the dumplings from the water, let drip, and roll in the crumbs.

Notes & Wine Advice

Garnish Recommendation:

grape compote  and vanilla sauce 
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Course; Dessert / Nuts
Cuisine; Austria / European

Chocolate Dumplings

Chocolate Dumplings

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Ingredients

  • Ingredients for 24 Dumplings
  • 1¾ tbsp 25 g Butter
  • 12 oz 350 g Quark
  • 2 Eggs
  • ½ tbsp Vanilla sugar
  • 3 tbsp 20 g Confectioner’s sugar
  • Zest of ½ lemon
  • Zest of ½ orange
  • 2 tsp 1 cl Rum
  • 3.5 oz 100 g Breadcrumbs
  • Sugar for the water
  • Confectioner’s sugar for dusting
  • For the Filling
  • 7 tbsp 100 ml Heavy cream
  • 3.5 oz 100 g Dark couverture chocolate
  • For the Cinnamon Crumbs
  • 7 tbsp 100 g Butter
  • 4 oz 120 g Breadcrumbs
  • Dash of cinnamon ground

Instructions

  • For the filling, first melt the dark chocolate in the heavy cream in a double boiler, then chill.
  • In the meantime, make the dough by first creaming the butter and confectioner’s sugar.
  • Mix in the quark.
  • Then mix in the eggs, vanilla sugar, rum, orange zest, and lemon zest.
  • Finally, fold in the breadcrumbs.
  • Let the dough rest for 1 hour.
  • Fill a piping bag fitted with a round nozzle with the cooled chocolate and pipe small balls of chocolate.
  • Wrap each ball in dough and form dumplings.
  • Bring sugared water to a boil in a pot and boil the dumplings for 6–8 minutes.
  • While they boil, melt butter in a pan and brown the breadcrumbs with cinnamon.
  • Remove the dumplings, let drip, and roll in the crumbs.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

If you’d rather skip the step of preparing the chocolate, you can simply use chunks of cooking chocolate as filling.

Garnish Recommendation:

strawberry purée
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Course; Chocolate / Dessert
Cuisine; Austria / European

Pear Dumplings

Pear Dumplings

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Ingredients

Ingredients for 18 Dumplings

  • 10.5 oz 300 g Pears
  • 2 Eggs
  • 7 tbsp 100 g Granulated sugar
  • 2 oz 50g Breadcrumbs
  • 1½ tbsp 20 g Butter
  • 2 oz 50g Hazelnuts, ground
  • 2 oz 50 g Low-fat guark
  • 2 tsp 10g Vanilla sugar
  • Dash of cinnamon ground
  • ½ tsp 2 cl Poire Williams
  • Confectioner’s sugar for dusting
  • Granulated sugar for the water
  • Sunflower oil for frying

Instructions

  • Peel the pears, remove the core, and dice.
  • Boil in sugar water until soft, remove and let drain.
  • Brown granulated sugar and breadcrumbs in the butter.
  • Mix with the pears, eggs, quark, nuts, vanilla sugar, cinnamon, and Poire Williams to make dough.
  • Let rest for 1 hour.
  • Heat a good amount of oil in a deep pan.
  • Form small dumplings from the dough and fry in the hot oil until golden brown.
  • Let drain on paper towels.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

Garnish Recommendation:

raspberry purée 
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Course; Dessert
Cuisine; Austria / European

Semolina Dumplings With Honey Whipped Cream

Semolina Dumplings With Honey Whipped Cream

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Ingredients

Ingredients for 12–18 Dumplings

  • 2 cups 500 ml Milk
  • â…“ cup 75 g Sugar
  • Lemon zest
  • Pulp of ½ vanilla bean
  • 7 oz 210 g Wheat semolina
  • 1 stick plus 2½ tbsp 150 g Butter, room temperature
  • 2 Eggs
  • Sugar for the water
  • For the Sugar Crumbs
  • 7 tbsp 100 g Butter
  • 2 oz 50 g Breadcrumbs
  • Zest of 1 orange
  • Zest of 1 lemon Confectioner’s sugar
  • For the Honey Whipped Cream
  • 1 tbsp Honey
  • 3 tbsp Whipped cream

Instructions

  • Boil the milk, sugar, lemon zest, and vanilla pulp.
  • Sprinkle in the semolina and cook like choux pastry, stirring constantly.
  • Stir butter into the hot mixture.
  • Finally, mix in eggs bit by bit, then place in the refrigerator for 2 hours.
  • Roll the cold dough into dumplings and place in boiling sugar water for about 10 minutes.
  • For the sugar crumbs, melt butter and brown the breadcrumbs.
  • Add lemon zest and orange zest.
  • Season with confectioner’s sugar.
  • For the honey whipped cream, mix liquid honey with whipped cream.
  • Let the dumplings drain and then roll them in the sugar crumbs.
  • Garnish with the honey whipped cream and serve.

Notes & Wine Advice

Garnish Recommendation:

Orange ragout
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Course; Dessert
Cuisine; Austria / European

Poppy Quark Dumplings

Poppy Quark Dumplings

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Ingredients

Ingredients for 18 Dumplings

  • Quark dough for filled dumplings

For the Poppy Filling

  • 4.5 oz 125 g Poppy seeds, ground
  • 2.5 oz 70 g Breadcrumbs
  • 7 tbsp 100 ml Milk Lemon zest
  • Splash of Rum
  • Dash of cinnamon
  • Honey
  • 2 tbsp 30 g Sugar
  • 2 oz 50 g White chocolate
  • 1 Egg yolk

For the Sugar Crumbs

  • 7 tbsp 100 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • 3 tbsp 50 g Granulated sugar
  • Dash of cinnamon
  • Dash of vanilla sugar

Instructions

  • Mix the poppy and breadcrumbs.
  • Boil the milk with sugar, some honey, rum, lemon zest, and cinnamon.
  • Remove from heat and mix in the breadcrumbs.
  • Melt the chocolate and mix in along with the egg yolks.
  • Chill for a while.
  • Prepare the quark dough according to the recipe and wrap the well cooled poppy mixture in it.
  • Let the dumplings sit in hot (not boiling) water for about 12 minutes.
  • For the sugar crumbs, melt the butter and brown the crumbs with the sugar.
  • Flavor with cinnamon and vanilla sugar.
  • Let the dumplings drain, then roll them in the sugar crumbs and serve.

Notes & Wine Advice

Garnish Recommendation:

yogurt lemon sauce  and preserved apricots 
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Course; Dessert
Cuisine; Austria / European

Apricot Dumplings

Apricot Dumplings

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Ingredients

Ingredients for 12 Dumplings

For the Sugar Crumbs

  • 7 tbsp 100 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • 3 tsp 50 g Granulated sugar
  • Dash of cinnamon
  • Dash of vanilla sugar

Instructions

  • For the quark batter, cream the butter with confectioner’s sugar, add the eggs, then mix in the quark, lemon zest, salt, breadcrumbs, and some rum.
  • Let sit for about 2 hours.
  • If the dough is too sticky, mix in 2 more tablespoons of breadcrumbs.
  • Cut open the apricots, remove the pit, replace with a sugar cube, and wrap in dough to create nice round dumplings.
  • Place in boiling salt water and cook for about 15 minutes.
  • For the sugar crumbs, melt the butter and brown the crumbs with the sugar.
  • Flavor with cinnamon and vanilla sugar.
  • Roll the dumplings in the crumbs and serve dusted with confectioner’s sugar.

Notes & Wine Advice

you can also pit the apricots by pushing them out with the end of a cooking spoon and pushing in the sugar cube.

Garnish Recommendation:

apricot sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Fruit Dumplings

Fruit Dumplings

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Ingredients

Ingredients for 12 Dumplings

For the Cinnamon Crumbs

  • 7 tbsp 100 g Butter
  • 6 oz 170 g Breadcrumbs
  • Dash of cinnamon ground

Instructions

  • Strain the quark and mix with soft butter, eggs, and a dash of salt until smooth.
  • Mix in the semolina and chill for 2 hours.
  • Roll the dough out on a floured work surface and cut out circles with a cookie cutter.
  • Place the washed fruit in the circles, fold up the dough, and form dumplings.
  • Bring a good amount of salt water to boil and boil the dumplings for 10–12 minutes.
  • In the meantime, heat butter in a pan for the cinnamon crumbs.
  • Brown the breadcrumbs with cinnamon in the butter.
  • Remove the dumplings from the water, let drain, and roll in the crumbs.
  • Dust with powdered sugar before serving.

Notes & Wine Advice

This recipe is particularly good for strawberry or plum dumplings. It is entirely up to your personal tastes whether you replace the pit of the small plum with a sugar cube or a piece of marzipan.
 
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Course; Dessert / Fruit
Cuisine; Austria / European

Souffléd Rice Pudding With Apricot Foam

Souffléd Rice Pudding With Apricot Foam

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Ingredients

Ingredients for 8–10 Servings

  • 4½ oz 125 g Short grain rice
  • Dash of salt
  • 2 Cups 500 ml Milk
  • 1 Cinnamon stick
  • 1 Vanilla bean
  • â…” oz 10 g Raisins
  • 2 tsp 1 cl Apricot brandy
  • 4 Egg yolks
  • 5 Egg whites
  • 3 tbsp 50 g Granulated sugar
  • â…” cup 150 ml Heavy cream
  • 3 tbsp Peach puree
  • Butter and granulated sugar for the ramekins

Instructions

  • Briefly blanch the rice in boiling salt water.
  • Sieve and shock with cold water.
  • Slowly bring the milk and rice to a boil.
  • Preheat oven to 400 °F (200 °C).
  • Add the cinnamon stick, halved vanilla bean, and raisins and simmer the rice over a low heat until it is soft.
  • Remove the cinnamon stick and vanilla bean and stir in the apricot brandy.
  • Let cool slightly and mix in the egg yolks.
  • Begin beating the egg whites, beat to stiff peaks with the granulated sugar, and fold in.
  • Brush the ramekins with melted butter, sprinkle with granulated sugar, and fill about â…” of the way with the rice pudding batter.
  • Place in a water bath to bake for about 20 minutes.
  • Whip the cream in a metal mixing bowl over ice.
  • Carefully fold in the apricot purée.
  • Serve the rice pudding with the apricot foam and preserved apricots.
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Course; Dessert / Fruit / Rice
Cuisine; Austria / European