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Carrot Dumpling with Sage Butter
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Flavia Borawska

Flavia Borawska

Carrot Dumpling with Sage Butter

1h 40m

This is how a perfect comfort food should be - fluffy, buttery, indulgent and cozy. Great for a cold evening.

  • Melt 100 g of butter in a pot over low heat

    Step 0
  • Add 15 leaves of sage. Fry them until crispy. Remove from heat. The Sage Butter is ready

    Step 1
  • Melt 1 cup of butter on low heat until it starts to foam

    Step 2
  • Add ½ cup of powdered milk. Whisk until it turns deep brown and smells nutty

    Step 3
  • Strain the crumbs through a sieve

    Step 4
  • Spread the crumbs on a baking tray lined with paper towels. The burnt butter crumb is ready

    Step 5
  • Peel 400 g of carrots

    Step 6
  • Grate the carrots on the large side of a box grater

    Step 7
  • Grate 100 g of parmesan cheese on a cheese grater

    Step 8
  • Put 2 tbsp of butter and 1 tbsp of olive oil in a pot on medium heat. Melt the butter

    Step 9
  • Add the carrots

    Step 10
  • Season with salt to taste

    Step 11
  • Add 1 tbsp of olive oil

    Step 12
  • Add ½ cup of water. Cover the pot and cook over low heat for about 20m constantly stiring, until the carrots are completely soft

    Step 13
  • Transfer the carrots to a container with tall sides while still warm. Blend with a hand blender until they are completely smooth

    Step 14
  • Press cling film directly on the carrot purée. Allow it to cool to room temperature

    Step 15
  • Add the carrot purée to a bowl

    Step 16
  • Add 200 g of quark cheese. Mix in with a fork

    Step 17
  • Add the parmesan cheese

    Step 18
  • Season with salt to taste

    Step 19
  • Divide 250 g of all-purpose flour in two. Add each half to the bowl and mix until fully combine

    Step 20
  • Knead the dough into a ball with a bowl scraper. Move it to a clean work surface

    Step 21
  • Dust flour on the surface of the dough and on a tray

    Step 22
  • Divide the dough into quarters

    Step 23
  • Roll the dough until it is 3 cm in diameter. Cut 3 cm pieces

    Step 24
  • Dust flour on the dough. Use your finger to apply lightly pressure to the cut side of the dough. Move to the tray. Repeat until all the dough is used

    Step 25
  • Bring water to a boil in a medium pot. Add salt to taste

    Step 26
  • Cook the dumplings for about 4m, until they float to the surface of the water

    Step 27
  • Place the dumplings on a plate

    Step 28
  • Cover in the sage butter, including some leaves

    Step 29
  • Top with some of the burnt butter crumbs

    Step 30
  • Grate parmesan cheese over the dish. The carrot dumplings with sage butter are ready

    Step 31
  • Enjoy!

    Step 32

Yield 4 people

  • Quark Cheese

    Quark Cheese

    200 g
  • Parmesan Cheese

    Parmesan Cheese

    100 g
  • Carrot

    Carrot

    400 g
  • Butter

    Butter

    2 tbsp
  • Olive Oil

    Olive Oil

    2 tbsp
  • All-Purpose Flour

    All-Purpose Flour

    250 g
  • Salt

    Salt

    To taste
  • Water

    Water

    ½ cup

Sage Butter

  • Butter

    Butter

    100 g
  • Sage

    Sage

    15 leaves

Burnt Butter Crumb

  • Butter

    Butter

    1 cup
  • Powdered Milk

    Powdered Milk

    ½ cup

Equipment

  • Grater

    Grater

  • Hand Blender

    Hand Blender

  • Bowl Scraper

    Bowl Scraper

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