Potato Dumplings stuffed with Goose on Creamed Red Cabbage with Ginger

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Ingredients for 10 portions
  • For the filling
  • 125 g QimiQ Classic, unchilled
  • 150 g Goose meat, cooked
  • 100 g Root vegetables, brunoise
  • 30 g Cranberry jam
  • Salt and pepper
  • 3 g Garlic, finely chopped
  • 3 g Cilantro, finely chopped
  • 1 g Thyme, finely chopped
  • Flat-leaf parsley, finely chopped
  • For the potato dumplings
  • 125 g QimiQ Classic, unchilled
  • 500 g Potatoes, peeled and cooked, squeezed
  • 3 Egg yolk(s)
  • 200 g Flour, coarse grain
  • Salt and pepper
  • Ground nutmeg, grated
  • For the red cabbage
  • 250 g QimiQ Cream Base
  • 800 g Red cabbage, julienne
  • 500 ml Orange juice
  • 400 ml Red wine
  • 30 g Ginger root, finely sliced
  • 100 g Cranberry jam
  • 0.5 g Cinnamon
  • 1 g Cumin, ground
  • 20 g Sugar
  • Salt and pepper
  • 20 ml Vegetable oil
  • 100 g Onion(s), chopped
Method
1.
For the filling: whisk the QimiQ Classic smooth. Add the remaining ingredients and mix well.
2.
For the dumplings: knead all the ingredients to a smooth dough.
3.
Press a portion of dough into the palm of one’s hand until flat and top with a spoonful of filling. Fold the dough over and form into a dumpling. Repeat this procedure until the dough has all been used. Cook in salted water.
4.
For the cabbage: mix the orange juice, red wine, ginger, jam and seasoning together and use to marinate the cabbage.
5.
Fry the onion in the oil until soft. Add the marinated cabbage, cover and cook until soft. Stir in the QimiQ Cream Base and bring to the boil.
6.
Arrange the potato dumplings on the cabbage and serve immediately.