Poppy Dumplings with Red Beets and Blue Cheese

For the poppy seed dumplings with red beets and blue cheese, first preheat the oven to 190 °C hot air.

For the dumplings, mix the ingredients with a wooden spoon to form a thick dough. In a wide pot, bring plenty of salted water to a boil. Transfer dumpling dough to a board and scrape off dough and into the simmering water with a pastry card. Stir gently with a wooden spoon and let sit for 2 minutes. Lift out of the water with a strainer, rinse in cold water and then drain well.

Place the well-washed beets on aluminum foil. Drizzle with olive oil, season with salt and pepper. Wrap well. Braise in preheated oven for about 1 hour until soft. Then let cool slightly, peel and cut into wedges.

Heat olive oil in a pan, toss the dumplings in it and season. Add beet and mix well.

Arrange the dumplings in deep plates. Coarsely crumble the blue cheese and sprinkle on top. Serve poppy seed dumplings with beet and blue cheese sprinkled with oregano.

Preparation Tip:

Poppy dumplings with red beets and blue cheese can also be pressed through the spaetzle press instead of scraped from the board.

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