Chestnut Dumplings with Wine Chaudeau

For the chestnut dumplings with wine chaudeau, knead the peeled, strained potatoes (50 dag) with egg yolks, semolina, flour, butter and salt into a smooth dough.

Roll out the dough on a floured board to a thickness of 1 cm and cut out 6 cm diameter discs with a round cutter.

Flavor the chestnut puree with rum, form small balls and place them on the dough slices. Fold the dough upwards and form nice dumplings.

Cook test dumplings on the stove. If the dough is too soft, add a little semolina or flour.

Simmer in lightly salted water for about 10 to 12 minutes. Roll in grated hazelnuts and sprinkle with powdered sugar.

For the wine chadeau, whip white wine with sugar, egg yolks and egg over steam until thick and creamy.

Serve the chestnut dumplings with wine chaudeau.

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