South Tyrolean Chestnut Dumplings

Summary

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

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Instructions

1. Boil or steam the potatoes in their skins, press them while they are still hot and let them cool down properly.
2. In the meantime, mix the chestnuts with the icing sugar and vanilla, shape into 30 pralines and chill.
3. 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.
4. Simmer in boiling salted water for about 10 minutes, strain and roll in the sweet, seasoned breadcrumbs.
5. Serve hot with cocoa powder and whipped cream.
6. Farmer service provider Elisabeth Pichler Schroffenegger from the Buschenschank Hochklaus in Karneid / Blumau in South Tyrol / Italy wishes you bon appétit.