John Myers
Ingredients for 6 servings:
- 500 g potatoes
- 40 g butter
- 25 g spelt semolina
- 2 egg yolks
- 1 pinch of salt
- 125 g spelt flour, optionally wholemeal flour
- 100 g chestnuts, cooked and pureed
- 30 g powdered sugar
- some vanilla powder
- breadcrumbs
- butter
- cinnamon sugar
- cream
- Cocoa powder
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Boil or steam the potatoes in their skins, press them while still hot, and allow to cool thoroughly. In the meantime, mix the chestnuts with the powdered sugar and vanilla, shape them into 30 pralines, and refrigerate. Quickly knead the cooled potatoes with the melted butter, eggs, salt, semolina, and flour into a dough. Roll out the potato dough to a thickness of about 2 mm, cut out discs about 6 cm in diameter, place the chestnut praline on top, and form dumplings. Simmer in boiling salted water for about 10 minutes, strain, and roll in sweet, seasoned breadcrumbs. Serve while still hot with cocoa powder and whipped cream. Enjoy! Farmer’s Wife Service Elisabeth Pichler Schroffenegger from the Hochklaus Buschenschank in Karneid/Blumau in South Tyrol, Italy.
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