Ingredients For 6 servings
• 1 kg large floury potatoes
• 20 g poppy seeds
• 40 g walnut kernels
• 6 Date palm
• 2 egg yolks
• 50 g flour
• 25 g cornstarch
• 30 g semolina
• Salt, nutmeg
• Cornstarch for processing
• 80 g butter
• 1 tablespoon bread crumbs
Time: 1 h 45 min
Preparation
1. Wash potatoes and bake in preheated oven at 180 degrees (gas 2-3, convection at 180 degrees 1 hour) and cook on the second shelf from the bottom 70 minutes. Meanwhile poppy roast in a dry frying pan 1 minute and allow to cool. Poppy coarsely grind in a food processor (Moulinette). Coarsely chop walnuts. Date palm stone and chop finely.
2. Remove the potatoes from the oven and allow to cool briefly. Peel potatoes and twice through the ricer. With half of the poppy, egg yolks, flour, and starch, semolina, salt and nutmeg and knead into a smooth mass. The dumpling on floured work surface to a thickness of 40 cm long roll form and cut into 12 pieces. Press each dough piece in the hollow of his hand a little flat, filled with dates and walnuts and form into round dumplings.
3. Slide the dumplings in boiling salted water. If they have risen to the surface, let over medium heat for 20 minutes. Melt butter in a pan, stir in remaining poppy seeds and breadcrumbs. Remove dumplings with a slotted spoon and with the poppy crumbs for deer serve.
Nutritional information per serving: 368 kcal
• 7 g protein
• 19 g fat
• 41 g carbohydrates
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