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Semolina dumplings with pistachio crumble

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  • 1h 10 minutes
Semolina dumplings:
  1. 500 g floury potatoes (cooked, a day in advance)
  2. 50 g butter
  3. 75 g semolina
  4. 75 g cornstarch
  5. 100 g curd (20% fat)
  6. 1 pinch salt
  7. 1 egg yolk
Strawberry sauce and pistachio crumble:
  1. 750 g strawberries
  2. 2 tbs powdered sugar
  3. 50 g butter
  4. 50 g breadcrumbs
  5. 30 g chopped pistachios
  6. 2 tbs sugar
Semolina dumplings:

1. Press the potatoes through a potato ricer or finely mash them. Knead with butter, semolina, starch, curd, salt and egg yolk. Cover with plastic wrap and let rest for approx. 1 hour.

2. Clean the strawberries and set aside eight medium-size berries for the filling.

3. Pour approx. 150 ml water into the pot, grease the sieve insert. Divide the dough into eight sections, sculpt into a large coin shape, wrap each one around a strawberry, roll into a dumpling.

4. Put the dumplings in the sieve insert and then place this on the pot. Close with the EasyQuick with the 24 cm sealing ring.

5. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 12 minutes in the steam area.

Strawberry sauce and pistachio crumble:

6. Puree the rest of the strawberries with powdered sugar.

7. Add the butter to the pan and switch to highest level. As soon as the butter starts to get frothy, add the breadcrumbs and pistachios, switch to a low level and lightly brown everything. Add the sugar and caramelize.

8. Swirl the dumplings around in the crumble. Arrange on plates and serve with strawberry sauce.

This recipe has been tested and approved by AMC.

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Cooking method


suitable for controlled coooking

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