Country dessert: dumplings made of buckwheat and cottage cheese with plum filling, roasted beetroot mousse, and toasted spelt - photo 1
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Country dessert: dumplings made of buckwheat and cottage cheese with plum filling, roasted beetroot mousse, and toasted spelt

Desserts Regional Cuisine of Poland 90 min Medium 9 wyświetleń ~38.01 PLN - (0)
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Description

Rustic, winter dessert inspired by the rural flavors of Poland: soft dumplings made from buckwheat dough and semi-fat cottage cheese, filled with a thick, aromatic compote of plums and apples. Served with a velvety puree of roasted beets and apples, and crunchy toasted spelt with honey and nuts. The dish combines the smokiness of roasted beets, the sweetness of dried plums, and the tartness of buttermilk sauce — a stunning, homemade dessert, perfect for winter gatherings, as it provides warmth, heartiness, and a richness of textures. It looks rustic: dumplings served in a bowl, drizzled with pink beet puree and sprinkled with golden spelt, decorated with a parsley leaf or dried lemon peel.

Ingredients Used

Ingredients (16)

Servings:
4
  • Buckwheat groats (dry) 200 g
  • Water 800 ml
  • Semi-fat cottage cheese 300 g
  • Egg 2 szt.
  • Wheat flour 100 g
  • Butter 30 g
  • Sugar 80 g
  • Dried plums 25 szt.
  • Apple 1.7 szt.
  • Beets (raw) 300 g
  • Buttermilk 200 g
  • Barley groats 80 g
  • Honey 40 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Cinnamon 4 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~38.01 PLN (9.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of barley

1

Rinse 80 g of pearl barley under cold running water in a sieve to remove any dust. In a medium pot, bring 200 ml of water to a nice boil. Add the rinsed barley, add a pinch of salt (1 g), cover, and reduce the heat to a low flame. Cook for 25-30 minutes, until the grains are soft but chewy; if necessary, add 20-30 ml of water. After cooking, drain any excess water and set aside to cool.

Ingredients: Barley groats, Water, Salt
Use a pot with a diameter of 16-18 cm with a lid. The spelt should be soft on the inside but not overcooked (press a grain with your finger — it should have a slight resistance).

Cooking the groats

2

Rinse 200 g of dry buckwheat under cold water until the water runs clear. In a pot with a capacity of 1.5–2 l, bring 400 ml of water to a boil, add 1 g of salt. Add the buckwheat, bring to a boil, cover, reduce the heat, and cook for 12-15 minutes until the buckwheat absorbs the water and is soft (the grains should be swollen and separate, not mushy). After removing from heat, let it sit covered for 5 minutes, then fluff with a fork and cool slightly to room temperature.

Ingredients: Buckwheat groats (dry), Water, Salt
Use a heavy-bottomed pot to avoid burning. If the groats still have a firm center, cook for another 2-3 minutes. Do not blend until smooth — we want the texture of the grains.

Roasting beets

3

Preheat the oven to 200°C (top-bottom). Wash 300 g of beets, trim the leaves, and dry them. Wrap each beet loosely in aluminum foil. Place on a baking sheet and bake for 45–60 minutes (depending on size) until a knife inserted in the center goes through easily. After cooling (10–15 minutes), remove the foil and peel the beets using a knife or gloves. Cut into pieces.

Ingredients: Beets (raw)
Baking will enhance the sweetness of the beetroot; if you don't have an oven, you can boil the beetroots for 40–50 minutes until tender. Use gloves, as beetroot stains hands.

Plum-Apple Filling

4

Chop 200 g of dried plums into smaller pieces. Peel and dice 200 g of apples into small cubes. In a wide saucepan, heat 20 g of butter, add the chopped plums and apples, sprinkle in 40 g of sugar and 15 g of honey. Pour in 50 ml of water. Cook over medium heat for 12–15 minutes, stirring every 2-3 minutes, until the fruits break down and the mixture becomes thick (it should have the consistency of thick jam). Finally, add 1 teaspoon (2 g) of cinnamon if using. Set aside to cool completely — the filling should be thick, not watery.

Ingredients: Dried plums, Apple, Butter, Sugar, Honey, Cinnamon
Use a wide saucepan to evaporate the excess liquid. If the filling is too runny, cook for a few more minutes uncovered. Additionally, you can add cinnamon for a deeper aroma.

Beetroot and Apple Purée

5

In the blender, add the roasted and chopped beets (300 g whole) and the remaining 100 g of apple (peeled and chopped). Add 20 g of honey and a pinch of salt. Blend until smooth. Taste and adjust with honey or sugar (max 10 g) if needed. The puree should be creamy, smooth, and slightly sweet-earthy.

Ingredients: Beets (raw), Apple, Honey, Salt
Use a blender or an immersion blender with a tall bowl. If the consistency is too thick, add 1–2 tablespoons of cold water. You can also add lemon juice to balance the sweetness.

Dumpling dough

6

In a large bowl, mash 300 g of cottage cheese with a fork until smooth. Add 120 g of lightly beaten egg and 30 g of melted butter. Stir in the cooled buckwheat (the entire portion from step 2). Add 30 g of sugar and 100 g of all-purpose flour in batches, mixing with a wooden spoon and then by hand. The dough should be pliable, slightly sticky, but not wet — if it is too runny, add up to 20 g more flour. Knead briefly (max. 2 minutes) to combine the ingredients. Cover with plastic wrap and refrigerate for 20 minutes to firm up the mixture for easier shaping.

Ingredients: Semi-fat cottage cheese, Egg, Butter, Buckwheat groats (dry), Sugar, Wheat flour
Use a large metal or ceramic bowl and a wooden spoon. Do not knead for too long — the cottage cheese should not become rubbery. If you don't have wheat flour, add a little more ground groats.

Shaping and filling dumplings

7

Prepare a lightly floured work surface. Tear off pieces of dough the size of a ping-pong ball (about 40–50 g of raw mass). Flatten each piece with your hand into a round shape with a diameter of about 6–7 cm. In the center, place 10–12 g of cooled plum-apple filling using a teaspoon. Pinch the edges tightly to form a smooth ball. Set aside on a plate dusted with flour. This batch will yield about 10–12 dumplings (depending on size).

Ingredients: Sugar, Wheat flour, Dried plums, Apple, Semi-fat cottage cheese
Use a teaspoon to portion the filling, and pinch the edges tightly with your fingers — if there are any gaps, the filling will leak out during cooking. Additionally, you can add a little flour to your hands to make shaping easier.

Cooking dumplings

8

In a large pot, bring about 1.5 liters of water to a boil with 1 g of salt. When the water is boiling vigorously, slightly reduce the heat to maintain a gentle boil. Carefully add the dumplings in batches (no more than 5–6 at a time). After adding them, gently stir with a wooden spoon for the first minute to prevent sticking. Once the dumplings float to the surface, cook them for another 6–8 minutes on low heat. Then, remove them with a slotted spoon to a plate to drain.

Ingredients: Water, Salt
Use a large pot so the dumplings have space. Key signal: the dumplings float and after a few minutes are fluffy — pierce one with a knife, the inside should be soft, the filling hot.

Toasted barley

9

In a large skillet, heat 10 g of butter, add the previously cooked spelt (from step 1). Sauté over medium heat for 5–7 minutes, until some of the grains become golden and crispy. Add 20 g of honey and 10 g of butter, stirring until the honey coats the grains and a lightly caramelized topping forms. Finally, optionally add chopped walnuts (40 g) and sauté for 1–2 minutes. Remove from heat and set aside to cool — a crunchy, sweet grain crumble should form.

Ingredients: Barley groats, Butter, Honey, Walnuts
Use a wide non-stick skillet. Be careful not to burn the honey — the heat should be medium-low. Additionally, you can add a pinch of salt to balance the flavor.

Preparation of buttermilk cream

10

Pour the chilled buttermilk (200 ml) into a bowl. Add 10 g of sugar and 15 g of honey. Whisk by hand for 1–2 minutes until it slightly froths and the sugar dissolves — a fresh, slightly creamy sauce with a tangy taste will form. Taste and sweeten with a bit of sugar if necessary.

Ingredients: Buttermilk, Sugar, Honey
Use well-chilled buttermilk from the fridge — it will foam better. Don't expect a thick creamy consistency; the buttermilk sauce should be thin and refreshing.

Assembly and serving

11

On a plate or in a deep bowl, place 3 dumplings (or more according to your appetite). Next to the dumplings, spread 2–3 tablespoons of beetroot-apple puree. Drizzle the dumplings with 2–3 tablespoons of buttermilk cream. Sprinkle everything with toasted spelt and nuts, and add a few drops of honey for shine. Optionally, garnish with lemon zest or a sprig of fresh mint. Serve immediately while the dumplings are still warm — the contrast of temperature and textures is key.

Ingredients: Buttermilk, Barley groats, Honey, Beets (raw), Dried plums, Apple
Use a shallow plate with a wide bottom to nicely arrange the components. Before serving, check the sweetness of the mousse and cream — the mousse should be aromatic but not overpowering.

Storage and reheating

12

If there are leftover dumplings: store in the refrigerator in an airtight container for up to 48 hours. Beetroot puree should be stored separately in a jar for up to 4 days. Toasted spelt will retain its crunchiness for up to 24 hours — it's best to prepare it just before serving. To reheat the dumplings: microwave for 30–45 seconds or briefly boil in water for 2–3 minutes (after thawing).

Ingredients: Beets (raw), Barley groats, Buttermilk
Do not store the dumplings in the sauce for longer than 24 hours — they will become too soft. When reheating, avoid the oven (it will dry them out).

Fun Fact

💡

Buckwheat and cottage cheese are traditional products in Polish rural cuisine — combining them in a sweet dessert is a return to old practices when hosts created sweets from local supplies instead of imported ingredients.

Best for

zimowe spotkania rodzinne świąteczne popołudnie przy herbacie gospodarskie kolacje na ciepło

Tips

🍽️ Serving

Serve the dumplings while still warm with a bit of cold buttermilk cream — the contrast of temperatures and textures (the softness of the dumpling, the creaminess of the buttermilk, the crunch of the barley) makes the dessert interesting. Pair it with herbal tea or a rich coffee with milk.

🥡 Storage

Store components separately: dumplings in the fridge for up to 48 hours, beetroot puree for 4 days, roasted spelt best just before serving. For reheating, use a brief immersion in boiling water or a microwave (a few dozen seconds).

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