Maroon Dumplings with Cinnamon Crumbs À La Christiane




Rating: 4.01 / 5.00 (96 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the curd dough:









For the chestnut filling:





For the cinnamon crumbs:






Instructions:

For the maroon dumplings, remove the crust from the old toast bread and grind to fine flour. Mix the ground toast with the curd cheese, 2 eggs, the egg yolk, powdered sugar, flour and the melted butter until a smooth dough is formed. Let the dough rest in the refrigerator for 2 hours.

In the meantime, season the chestnut puree with 150 g of sifted powdered sugar and the rum and refrigerate.

Make palm-sized patties from the curd dough. Place a tablespoon of the chestnut mixture in the center of each one and close it to form a dumpling.

Bring a large pot of lightly salted water to a boil on the stove and let the dumplings steep for about 12 minutes.

For the cinnamon crumbs, melt 100 g of butter and mix the bread crumbs with 1-2 tablespoons of powdered sugar and a teaspoon of cinnamon and toast.

Carefully lift the cooked dumplings out of the water and roll them in the cinnamon crumbs.

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