South Tyrolean Chestnut Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
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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