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QimiQ.

 

It´s so easy:
Simply whisk QimiQ smooth with a hand or electric whisk.
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Cheese and Leek

filled Prezel Dumplings

with White Cabbage

 

Ingredients for 10 servings:

 

DUMPLINGS:  
600 g Soft prezels (1 day old), diced 
150 ml Milk, warm 
5 Eggs 
150 g Onion, finely chopped 
50 g Butter 
 Salt, pepper and nutmeg 
 Bread crumbs 
FILLING:  
200 g Leek, finely sliced 
30 g Butter 
125 g QimiQ, unchilled 
150 g Cream cheese 
10 g Corn starch 
2 Egg yolks 
300 g Cheese, grated 
 Salt and pepper 
WHITE CABBAGE:  
50 g  Sugar 
50 g Butter 
200 g Onions, finely sliced 
800 g White cabbage, finely sliced 
2 Bayleafs 
 Thyme and rosemary 
 Juniper berries 
50 g Garlic, finely chopped 
50 ml Vinegar 
200 ml Vegetable stock 
200 ml White wine 
125 g QimiQ 
 Salt and pepper 
GARNISH:  
150 g Onions, fried 
 Chives, chopped 

Preparation:

 

1. For the dumplings, whisk the eggs into the warm milk and add the diced prezels. 
2. For the filling, fry the leeks in the butter until soft and allow to cool. 
3. Form the prezel mixture into dumplings. Place one frozen leek ball filling in the middle of each dumpling. Cook for approx. 10 minutes in boiling salt water. 
4. For the white cabbage, caramalise the sugar in the butter. Add the onions and white cabbage and sautée. Add the bayleafs, rosemary, thyme, juniper berries and garlic and douse with the vinegar. Add the soup and dry white wine and simmer covered until tender. Add the cold QimiQ and season with salt and pepper. 

 

 

 

QimiQ - Advantages:

 

  • Light and fluffy dumplings

  • Moist filling

 



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