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QimiQ
Benefits
Acid, heat and alcohol stable
Fillings remain moist for longer
Full taste with less fat content
25
medium
Ingredients for 10 portions
For the filling
125
g
QimiQ Classic,
room temperature
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 / coriander,
finely chopped
1
g
Thyme,
finely chopped
Parsley,
finely chopped
For the potato dumplings
125
g
QimiQ Classic,
room temperature
500
g
Potatoes, peeled and cooked,
squeezed
3
Egg yolk(s)
200
g
AP Flour,
coarse grain
Salt and pepper
Nutmeg,
grated
For the red cabbage
250
g
QimiQ Classic,
chilled
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
Caraway seeds,
ground
20
g
Sugar
Salt and pepper
20
ml
Vegetable oil
100
g
Onion(s),
minced
Method
1.
For the filling: whisk the QimiQ Classic smooth. Add the remaining ingredients and mix well.
2.
For the dough: knead the ingredients until smooth.
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 and finish with the cold QimiQ Classic.
6.
Arrange the potato dumplings on the cabbage and serve immediately.