Pumpkin Seed Dumpling

For the semolina mixture, melt the butter, add the semolina and cook until translucent.

Boil milk with a pinch of salt, granulated sugar, vanilla bean pulp and grated lemon zest, strain and pour over semolina.

Stir until the mixture separates from the saucepan.

Allow to cool briefly. Now incorporate egg and egg yolks.

For the pumpkin seed filling, mix well marzipan, amaretto and roasted pumpkin seeds and form into balls of about 1 cm, cool slightly.

Semolina mass to form small balls, these flatten and fill with pumpkin seed balls.

Close the dumplings well and steep in boiling salted water for about 10 minutes, but do not boil.

For the pumpkin seed crumbs, heat the butter in a non-stick pan.

Add vanilla sugar, cinnamon, pumpkin seeds and crumbs, mix well and toast until crispy.

Ready cooked dumplings drain and roll in the prepared pumpkin seed butter crumbs.

Preparation Tip:

It is best served with apricot or plum roast.

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