Köscht’n Dumplings

For the Köscht’nknödel, heat milk and bring to the boil together with butter, rum, vanilla, salt and lemon zest. Then remove the pot from the heat, stir in semolina, egg and egg yolk and finally add the white bread. Mix the coarsely chopped sour cherries and coarsely chopped chestnuts with the chestnut rice, add to the semolina mixture and let everything sit for about 1/2 hour.

Form dumplings from the mixture and roll them in semolina. Heat enough salted water and let the dumplings slowly cook in it, then lift them out.

Mix cinnamon with breadcrumbs, sprinkle over dumplings and drizzle generously with melted butter.

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