{"id":17035,"date":"2020-03-31T07:52:19","date_gmt":"2020-03-31T13:52:19","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/austrian-sweet-semolina-dumplings-with-nutella-pistachios-sugar-free\/"},"modified":"2021-08-06T00:26:53","modified_gmt":"2021-08-06T06:26:53","slug":"austrian-sweet-semolina-dumplings-with-nutella-pistachios-sugar-free","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/austrian-sweet-semolina-dumplings-with-nutella-pistachios-sugar-free\/","title":{"rendered":"Austrian Sweet Semolina Dumplings with Nutella & Pistachios (Sugar-free)"},"content":{"rendered":"

Try these Sweet Austrian Semolina Dumplings filled with Nutella and coated with pistachios. A healthy sugar-free spin on an authentic Austrian dessert. A crowd-pleasing treat that is easy to prepare ahead of time.<\/em><\/p>\n

\"Sweet<\/p>\n

Sweet Semolina Dumplings with Sugar-free Nutella – a healthy spin on a traditional Austrian Dessert! <\/h2>\n

In my home, these traditional Austrian sweet semolina dumplings are a well-loved dessert all year round. In summer, we make them with apricots, plums, or strawberries, but this time around I went for the chocolate lover’s edition. Fluffy and lightly sweetened semolina dumplings stuffed with an extravagant amount of chocolate hazelnut spread.<\/p>\n

Don’t worry, these are actually not even that unhealthy as we use homemade sugar-free Nutella for the filling. The dumpling batter is only lightly sweetened with a bit of stevia. You could also use erythritol or xylitol. <\/p>\n

\"a<\/p>\n

Mozart Dumplings – A crowd-pleasing dessert that can be made ahead of time! <\/h2>\n

These babies are also called Mozart Dumplings. Named after popular Austrian chocolate – Mozartkugel (Mozart ball)<\/em>, invented more than 125 years ago. A Mozart ball is a small, spherical chocolate filled with pistachio marzipan and hazelnut chocolate (Nougat). They are delicious and so is the dumpling equivalent.<\/p>\n

Looking at these you would never know they are sugar-free! <\/p>\n

In Austria and Southern Germany, we eat sweet semolina dumplings as a main dish for lunch or as a dessert. I just love to eat sweet dishes as mains every once in a while, when I just feel like a treat so these Semolina Dumplings are definitely one of my dearest recipes.<\/p>\n

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How to make Sweet Semolina Dumplings: <\/h2>\n

These sweet Austrian dumplings are actually really easy to make. First of all, you have to make the semolina dumpling batter. The batter itself is rather soft, so it has to chill in the fridge for about 5 hours or even overnight to firm up \u2013 longer is even better. It\u2019s easier to work with a thoroughly chilled dough.<\/p>\n

Whether you use store-bought chocolate hazelnut spread or my homemade sugar-free Nutella, you might need to chill it until you can shape small balls using a melon baller. Chill the chocolate balls until you use them. <\/p>\n

\"Nutella<\/p>\n

What I love about this batter is, that you can make it ahead of time<\/strong>. The amount makes 12 Nutella stuffed dumplings. For small households, you could simply half the recipe. Or store the roll of batter in the fridge and cut off as much as you feel like eating in one sitting. The batter lasts in the fridge for up to 5 days. As they are best eaten fresh while the chocolate center is all nice and melty I recommend only preparing as much as you want to eat. <\/p>\n

\"traditional<\/p>\n

How to shape the dumplings:<\/h3>\n

Shape the chilled batter into a roll and cut into 12 slices. <\/p>\n

Flatten each portion with lightly-floured hands and place the hazelnut chocolate spread in the center. Wrap the dough around the filling tightly, sealing the edges and shaping it into a ball.<\/p>\n

I\u2019ve also tried shaping the dumplings with wet hands, without using any flour, as many recipes suggest it but I found the flour version easier to work with.<\/p>\n

Simmer the dumplings<\/h3>\n

You want to cook the sweet semolina dumplings for about 15 minutes in slightly simmering water. We are not looking for a rolling boil here. Just a simmer. Like gnocchi, they will start to float once cooked. Remove the dumplings with a slotted spoon and roll them in toasted ground nuts. Dust them with confectioners\u2019 sugar if you like.<\/p>\n

\"overhead<\/p>\n

Recipe Tips: <\/h2>\n