Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g potato (s)
- 40 g butter
- 25 g spelled semolina
- 2 egg yolks
- 1 pinch (s) salt
- 125 g spelled flour (optionally also whole wheat flour)
- 100 g chestnuts, boiled and passed
- 30 g powdered suar (powdered suar)
- some vanilla powder
- Breadcrumbs
- butter
- cinnamon and sugar
- cream
- Cocoa powder
Print Recipe
Pin Recipe Instructions
- Boil or steam the potatoes in their skins, press them while they are still hot and let them cool down properly.
- In the meantime, mix the chestnuts with the icing sugar and vanilla, shape into 30 pralines and chill.
- Quickly knead the cooled potatoes with the melted butter, eggs, salt, semolina and flour to form a dough. Roll out this potato dough approx. 2mm thick, cut out slices approx. 6 cm in diameter, place the chestnut praline on top and form dumplings from it.
- Simmer in boiling salted water for about 10 minutes, strain and roll in the sweet, seasoned breadcrumbs.
- Serve hot with cocoa powder and whipped cream.
- Farmer service provider Elisabeth Pichler Schroffenegger from the Buschenschank Hochklaus in Karneid / Blumau in South Tyrol / Italy wishes you bon appétit.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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