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Mozartkugln Dumplings Recipe

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This recipe for Mozartkugln Dumplings is from Our International Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
300g floury potatoes
3 tablespoon of Feine Thea or margarine
1 egg yoke
1 tablespoon of icing sugar
Grated peel of one lemon
50g wheat semolina
80g flour (smooth)
Flour for the pastry board
12 Echte Salzburger Mozartkugeln from Mirabell
Salt
3 tablespoon of Feine Thea or margarine
300g chopped hazelnuts
Raspberry purée
Mint leaves to garnish
Directions:
Directions:
Boil the potatoes until they are soft, peel and mash them while they are still hot. 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. On a floured board form the dough into a roll and divide into 12 pieces. Place one Echte Salzburger Mozartkugel from Mirabell on each piece of dough and with floured hands form into dumplings. Place the dumplings in boiling salty water. Lower the heat and allow to stand for ten minutes. 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.

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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
70 min

 

 

 

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