Mozart Dumplings

For the Mozart dumplings, mix curd cheese, egg, flour, semolina, melted butter and a pinch of salt. Then let the dough rest for at least an hour.

Lightly flour a work surface, remove some of the dough from the pot with a spoon and press into flour. Wrap Mozart balls with dough and boil gently in salted water for 8 – 10 minutes.

Melt butter in a pan, add almonds and granulated sugar and toast briefly. Remove dumplings from water and roll in almond-sugar mixture.

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