Buckwheat Dumplings in Apricot and Vanilla Sauce

Buckwheat is one of my favorite grains. It is gluten-free and the base for the best buckwheat porridge, which my mother taught me to make. At the same time, buckwheat also serves as a light and good base for experimenting. It pairs well with cracklings as well as sweet sauces.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Apricot sauce

  • 0.5 kg Apricot, raw

  • 15 g Sugar, brown

  • 60 ml Sweet cream

  • 40 ml Syrup, maple

  • 2 pod Vanilla, extract, natural

  • pieces Lemon, fresh, without shell

  • 1 pinch Salt, table

Buckwheat dumplings

  • 250 ml Milk, whole milk

  • 1 bag Sugar, white

  • 125 g Flour, buckwheat

  • 250 g Cheese, cottage cheese

  • 2 piece Egg, fresh

  • 30 g Powdered sugar

  • 1 spoon Spices, cinnamon, ground

Steps

  1. Buckwheat Dumplings: In a larger pot, bring milk to a boil and add a packet of vanilla sugar. Stir in buckwheat grits into the boiling milk, cook for 2 minutes while stirring, then let it sit for 10 to 15 minutes to allow the grits to absorb the milk. Mix in 1 or 2 tablespoons of cottage cheese into the buckwheat mixture, then let it cool.

  2. Into the cooled mixture, mix in the remaining cottage cheese, eggs, cinnamon, and powdered sugar. Using two spoons, shape the mixture into dumplings and place them into salted boiling water. Cook them on very low heat for 10 minutes.

  3. Apricot Sauce: Pit the apricots and cut them into small pieces. Cook them in half a liter of water for about 8 minutes until they soften. Blend the cooked apricots smoothly along with maple syrup, brown sugar, lemon zest, cream, salt, and vanilla seeds.

  4. Pour a little sauce into deep bowls and place the dumplings in it. Sprinkle with sesame seeds and serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 119.31 kcal
  • Fat: 1.87 g
    • Saturated Fat: 0.37 g
  • Carbohydrates: 18.69 g
    • Sugars: 9.44 g
  • Protein: 5.89 g
  • Fiber: 2.24 g