John Myers
Contents
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Ingredients
chopped.
- 1 liter Salted water
- 3 tablespoon Semolina
- 2 Pc. Eggs
- Freshly grated nutmeg
- Coarse salt
- Ground white pepper
- 30 g Dried cranberries
- 60 g Chopped walnuts
cooked myself:
- 100 g Diced pears
to taste with:
- 2 tablespoon Sugar
to let go :
- 2,5 liter Salted water
After cooking:
- 100 g Ground amarettini
- 100 g Poppy
- 100 g Sunflower seeds
panning:
- Butter
Instructions
cook, press through:
- Potatoes cooked in salted water, poured off, press through a press. Let cool down.
To dice:
- Drain the pears and cut into cubes. Unfortunately, I caught a glass that was too big, it was 200 g, but the mass was too much. My pears are in the KB + were boiled down with lemon + cinnamon. You can also use fresh ones.
French:
- Freshly opened walnuts, chop. Weighed after chopping. Chop the cranberries as well. Now sugar the filling.
- Semolina (I used polenta semolina) + add eggs, season, stir in.
- 1 good tablespoon each. Take the dough in your hand, push it apart, fill it. Close carefully. Up to here you can prepare wonderfully. If not used immediately, cover the dumplings with cling film.
- Bring the salt water to the boil, pour in the dumplings very carefully (preferably with a tablespoon).
Attention be careful !
- Do not let it boil, just let it steep.
- Roll in amarettini, poppy seeds or sunflower seeds. Then toast in butter.
Nutrition
Serving: 100gCalories: 52kcalCarbohydrates: 5.8gProtein: 1.7gFat: 2.5g
