POWIDL DUMPLINGS À LA BURG

POWIDL DUMPLING DOUGH

- 250g starchy potatoes

- 100g coarse-grained flour

- 25g semolina

- 25g butter

- 20g egg yolk

- salt, vanilla 

FOR THE CINNAMON CRUMBS

- breadcrumbs

- cinnamon

- sugar

HOW IT WORKS

Boil the peeled potatoes and leave uncovered to cool. Knead all the ingredients (except salt, vanilla and Powidl) into a dough and leave to rest for at least 30 minutes. Then roll out the dough to a thickness of approx. 5 mm on a well-floured surface and cut out with a ring-shaped pastry cutter (approx. 7 cm in diameter). Then fill the slices with Powidl and fold in half. Press the surface firmly and boil in salted water for approx. 3 - 5 minutes (you can also add spices to the water, e.g. orange, vanilla, ginger, cinnamon).

Roast a mixture of cinnamon, sugar and breadcrumbs in the pan, stirring constantly. After cooking, drain the Powidltascherl well and dip them in the crumb mixture while still hot. Garnish with vanilla sauce, kumquat and mint leaves.

Enjoy!