I have joined another interesting group this year.
International Food Challenge was started by
Saraswathi and
Shobana and it focuses on international dishes. We the members try out a recipe from a selected cuisine every month. I thought it was interesting to try out various recipes and so I joined the group. For this month, the cuisine selected was Austrian. Briju was the host this month and she selected four recipes from Austrian cuisine.
The dumpling recipe was quite interesting and so I chose to do it. I went through many dumpling recipes and all the dumplings were served with a sauce. So I searched for an Austrian sauce recipe and found a delicious Vanilla sauce. Yesterday I made the dumplings and the vanilla sauce with vanilla bean and hubby dear gave a thumbs up. It was so delicious and I was so happy to have tried it. I rolled the dumplings in bread crumbs. You can also roll it in buttered bread crumbs or seeds. As I wanted to keep it low fat, I avoided butter in the dumplings and the sauce. It was a light snack and we enjoyed it so much.
Austrian Cottage Cheese Dumplings
Makes 12 dumplings
Ingredients:
For The Dumplings:
Milk- 1 1/2 lt
Lemon- 2
Flour/ Maida-1 tbs
Semolina / Sooji-2 tbs
Salt-a pinch
For The Filling:
Carrot-100 gm
Raisins-10-12
Olive Oil-1 tbs
Bread Crumbs For Coating
Procedure:
1. Bring milk to boil and add lemon juice.
2. Mix and remove from heat.
3. Keep on stirring until milk curdles and the whey is clear.
4. Pour into a muslin lined sieve and allow the whey to drain way.
5. Grind the paneer in a mixer grinder until it forms a smooth paste. Do not add water.
6. In a bowl take the ground paneer along with salt, flour and semolina.
7. Mix together until it forms a sticky dough.
8. Cover and refrigerate for an hour.
9. Meanwhile grind together carrot, raisins and olive oil to a coarse mixture.
10. Knead the paneer dough until soft.
11. Divide into 12 equal portions.
12. Shape each portion into a bowl, place some filling inside and close it to make a smooth ball.
13. In a heavy bottomed pan bring water to boil.
14. Drop the dumplings into it. They will sink to the bottom.
15. When cooked, they will start floating on top.
16. Remove from water and place it on a plate with breadcrumbs.
17. Roll to coat all the dumplings evenly with breadcrumbs.
18. Arrange on a serving plate.
19. Serve with sauce.
Mix together ground paneer, salt, flour and semolina.
Make a sticky dough. Refrigerate for 1 hour.
Prepare the filling.
Divide into 12 equal portions.
Make a small bowl with a ball.
Place some filling.
Bring the sides to the centre.
Seal to make a smooth ball.
Bring water to boil.
Add the dumplings. They will sink.
Once done they will start floating.
Remove and coat them with bread crumbs.
Arrange on a plate.
Serve with Vanilla Sauce..
Eggless Austrian Vanilla Sauce
Usually vanilla sauce is made with eggs and milk but I found an eggless version for the sauce. As usual it used corn flour for thickening. The sauce is runny and tastes absolutely delicious with the dumplings. I had some vanilla beans and so used them in the sauce. It gave a nice flavour.
Ingredients:
Milk-2 cups
Corn Flour-2 tbs
Sugar-4-5 tbs
Vanilla Bean-1 or 1 tsp vanilla essence
Procedure:
1. Soak the vanilla bean in 11/2 cup of milk for 1 hour.
2. Cut it into two and scrape off the paste inside.
3. Add it to the milk and mix well.
4. In a heavy bottomed pan, mix together the vanilla milk, remaining milk, sugar and corn flour.
5. Whisk to make it lump free.
6. Bring it to boil, continuously stirring until the sauce thickens.
7. Remove from heat and serve it immediately or chill in refrigerator before serving.
The vanilla bean.
Soak it in milk.
Hold the end and slice it with a knife.
You can see the dark paste inside.
Scrape it off with a knife.
This gives an intense flavour to the sauce.
Add it to the milk.
Mix all the ingredients together.
Whisk until lump free.
Keep on stirring until the sauce thickens.
Serve it with the dumplings.
Who wants a bite???
Labels: AUSTRIAN, CARROT, DUMPLINGS, IFC, PANEER, SAUCE, SWEETS, VANILLA
