Lenten Dumplings with Quince
Main Dishes • Kazakhstani
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.
Step 6
Boil the dumplings in slightly salted water for 4–5 minutes, then remove them with a slotted spoon, arrange on a plate, and serve.
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