LENTEN

Lenten Dumplings with Quince

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Since quince is not typically eaten raw, we don’t encounter it very often. These dumplings are a great way to appreciate all the qualities of this fruit, especially since it releases its aroma much more intensely when hot. The recipe is inspired by a popular culinary book.

Ingredients

Quince - 0 lbs
Light Raisins, Seedless - 0 oz
Honey - 5 oz
Sugar - 5 oz
Coconut Liqueur - 5 fl oz
Safflower Oil - 5 fl oz
Meyer Lemon Juice - 5 fl oz
Wheat Flour - 20 oz
Starch film - 0 oz
Water - 10 fl oz
Salt - to taste

Step by Step guide

Step 1

On a clean work surface, sift the flour and starch into a mound, creating a small well in the center. Add salt and sugar into this well, then pour in the water and oil.

Step 2

Gently fold the flour from the edges into the center and knead a stiff dough. It should be kneaded for a long time, about 10–12 minutes, until the dough turns into a firm, slightly sticky ball.

Step 3

Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for 30 minutes. While the dough is resting, you can prepare the filling.

Step 4

For the filling, soak the raisins in hot boiled water for 40 minutes. Dice the quince into small cubes and place them in a preheated skillet with sunflower oil. Sauté, then add the soaked raisins, sugar, and honey, and cook for a little while. Pour in the coconut cream and simmer until the quince is tender. Add lemon juice and mix well. Allow the finished filling to cool.

Step 5

On a floured surface, roll out the dough into a thin layer and cut out circles using a cutter. Place a filling in the center of each circle, pinch the edges together, and shape them into dumplings.