Ingredients for 20 dumplings


340 g walnuts

600 g sugar

34 g raisins

34 g butter

70 g bread crumbs

96 g milk with rum

6 g cocoa


416 g flour

1.6 g salt

8 g oil

414 g water

Dumpling size: 8 cm (length), 4 cm (width)



Pour salted boiling water over the flour, add a tablespoon of oil and mix the dough. Make a roll and cut it to equal slices and then flatten them with your hand to produce small circles to put the filling on. Fold two sides together and press well to make a pleat. Make a small pit with your finger in the middle to get the characteristic shape.

Cook in salted boiling water for 10 minutes or until they swim to the surface. Season with breadcrumbs fried in butter and dust with sugar and ground walnuts.

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