Mozart Dumplings



INGREDIENTS:

300 g floury potatoes 

3 dessertspoons of Feine Thea or margarine 

1 egg yoke 

1 dessertspoon of icing sugar 

Grated peel of one lemon 

50 g wheat semolina 

80 g flour (smooth) 

Flour for the pastry board

12 Echte Salzburger Mozartkugel from Mirabell 

Salt 

3 dessertspoons of Feine Thea or margarine 

300 g chopped hazelnuts 

Raspberry purée 

Mint leaves to garnish

DIRECTIONS:

1. Boil the potatoes until they are soft; peel and mash
them while they are still hot.

2. Add Feine Thea or the margarine, egg yoke, sugar, lemon
peel, semolina and flour and work everything to a smooth
dough. Allow to rest for ten minutes.

3. On a floured board form the dough into a roll and divide
into 12 pieces.

4. Place one Echte Salzburger Mozartkugel from Mirabell on
each piece of dough and with floured hands form into
dumplings.

5. Place the dumplings in boiling salty water. Lower the
heat and allow to stand for ten minutes.

6. Melt Feine Thea or the margarine then roast the hazelnuts
in it. Take the dumplings out of the water and allow surplus
water to drain off. Then place the dumplings in the nut
mixture and roll them around. Serve on raspberry purée and
garnish with mint leaves.

N.B.: Raspberry purée is easy to make. Wash raspberries
carefully and allow to drain. Pass through a sieve, then add
icing sugar and lemon to taste.

978 kcal., 4,095 kj. Protein: 18 g, fats: 73.6 g, KH 62.3 g


Source: www.sweetaustria.com



Mozart Dumplings