DE EN FR

Hier kommt das User Feedback

Phone E-Mail Info
Recipe - Cottage-cheese dumplings filled with Sig and stewed apricots

Recipe - Cottage-cheese dumplings filled with Sig and stewed apricots

Recipe - Cottage-cheese dumplings filled with Sig and stewed apricots

Milena Broger’s recipe is hard to resist: Cottage-cheese dumplings filled with Sig and stewed apricot.

Ingredients for 4 people:

For the cottage cheese dough:

  • 500 g cottage cheese (very dry, drain in a sieve and let dry overnight)
  • 2 small eggs
  • 100 g breadcrumbs
  • 40 g flour
  • 60 g melted butter
  • 40 g sugar, pinch of salt, vanilla

For the filling and the breadcrumbs:

  • 50 g Sig
  • 100 g butter
  • 100 g breadcrumbs
  • 60 g sugar, 1 tsp. cinnamon, pinch of salt

For the stewed apricot:

  • 800 g apricots (frozen or fresh)
  • 200 g sugar (can be more or less depending on the sweetness of the apricots)
  • ½ cinnamon stick

Preparation:

For the dumpling mixture, knead the cottage cheese with all remaining ingredients to a smooth dough. It is important that the cottage cheese is very dry. If necessary, wrap the cottage cheese in a cloth, place it in a sieve and let it drip-dry overnight in the refrigerator. Leave the finished dough to simmer in the refrigerator for at least one hour. Preheat the oven to 200 degrees (top/bottom heat) for the stewed apricots. Place the apricots (frozen or freshly cut in half) in a deep baking tray and cook in the oven for 15 minutes. Add sugar and half a cinnamon stick and continue baking for 15 minutes. Allow to cool slightly. For the sugar crumbs heat butter until it starts to foam, add crumbs, sugar, cinnamon and a pinch of salt and stir briefly. Remove the dough from the fridge and form small balls from it. Shape small dumplings from the cottage cheese mixture and fill them with the Sig balls. Boil water in a wide pot, add a dash of milk, and a pinch of salt. The water must not come to a boil! Let the dumplings steep for approx. 8 minutes, then bathe in sugar crumbs and serve with the stewed apricots.

Bregenzerwald? Schmeckt nach Sig

Bregenzerwald? Schmeckt nach Sig

Für die Köchin Milena Broger ist Sig, auch „Wälder Schokolade“ genannt, ganz typisch für den Geruch und Geschmack ihrer Heimat. Aber warum serviert sie ihn mit Marillenknödeln?

Read more
bwmag17_BWT_1571_2
Story

Fabulous fairy-tale food

read more