Although quince jelly or jam is very easy to make, the hard fruit has to be cut up first and then cooked. Softer varieties (such as Limon Avasi or Esme) can be found at many Turkish markets.
Ingredients
- 1 lb 5 oz (600 g) Russet potatoes
- 2 egg yolks
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 egg white
- sugar for the boiling water
- 4 tablespoons butter
- ¼ cup ground poppy seeds
- 2–3 tablespoons sugar
- salt
For the quinces
- 2 soft quinces (such as Esme)
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 3 tablespoons ground hazelnuts
- 2 tablespoons sugar
- ¾ fl oz (20 ml) apricot liquor
How to Make It
- For the dumplings, boil the unpeeled potatoes for 20 minutes in salted water. Peel while hot and push through a fine sieve. Allow to cool completely. Stir in the egg yolks, flour, and cornstarch, one after the other. Beat the egg white until stiff and fold into the mixture. Cover and chill in the refrigerator for one hour.
- In the meantime, wash, quarter, and core the quinces then cut into wedges. Drizzle with lemon juice. Melt the butter in a frying pan and cook for 10 minutes, covered, over low heat. Add the hazelnuts and sugar and caramelize for 2 minutes. Deglaze with the apricot liquor and set aside.
- Bring a large pot of water with a pinch of salt and sugar to a boil. Form walnut-sized dumplings from the potato mixture using moist hands. Cook in the boiling water for 10 minutes. While they cook, melt the butter in a frying pan and cook the ground poppy seeds until aromatic, while stirring constantly. Add the sugar and remove from the stove.
- Remove the dumplings with a slotted spoon and let drip-dry, then add to the poppy seed mixture and coat. Lightly heat the glazed quinces and serve with the dumplings.