Austrian Sweet Semolina Dumplings with Nutella (Sugar-free)
Try these Sweet Austrian Semolina Dumplings filled with Nutella and coated with ground pistachios. A healthy and sugar-free spin on an authentic Austrian dessert that can also be served as a main. A crowd-pleasing treat that is easy to prepare ahead of time. Fans of Nutella Desserts and lovers of all things chocolate and hazelnut will love these
Ingredients
Semolina Dumplings
- 2 cups milk 500 ml
- 7 tbsps butter 7 tbsps - 100 g
- 1/4 tsp salt
- 1/4 tsp freshly grated nutmeg
- 1 tbsp stevia
- 1 cup semolina 200 g
- 2 eggs
- 2 egg yolks
- 150 g sugar-free chocolate hazelnut spread recipe below or Nutella
Homemade Sugar-free Nutella
- 2 cups toasted hazelnuts I toast them at 400 F for 9 minutes
- 2/3 cups powdered erythritol
- 1/4 cup Dutch-processed unsweetened cocoa powder + 1 tbsp
- 1 pinch salt
- 2 tbsp avocado oil or coconut oil – liquid!!
- 1 tsp vanilla
Decoration
- 1 cup ground pistachios for serving - or any other nut
Instructions
How to make Homemade Sugar-free Nutella
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Rub the toasted hazelnuts inside a folded towel to remove the skins. Place the skinned nuts into a high-speed blender and process for, scraping the sides as needed. The nuts will begin to release oil and then form a smooth nut butter. I use my Vitamix for this.
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Add the powdered erythritol, cocoa powder, salt, oil and vanilla extract. Process for an additional, until the hazelnut spread is smooth and glossy. If your sugar-free Nutella is thicker than you would like, you can add a little more avocado oil, a teaspoon at a time, and process again
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Chill and roll into 12 balls. Chill the balls in the fridge
For the dumplings
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Heat milk, butter, nutmeg and salt in a medium-sized pot. Add stevia and semolina, stirring well. Keep on stirring over medium heat. The mix will form a ball. Keep on "cooking" the dough ball to extract some moisture, until a white layer forms at the bottom of your pot.
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Transfer hot batter to a mixing bowl and take out a hand mixer. Let cool down a bit - about 2 to 3 minutes, then quickly separate the dough ball by mixing for about 10 seconds. Now add the egg mixture bit bit bit, stopping once it reaches a smooth consistency. You might not have to add the last yolk. Cover the batter with cling film and chill for 5 hours or over night.
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After chilling, shape the batter into a roll and cut into 12 rounds. Fill each round with a chocolate hazelnut ball. Close well and roll to a round dumpling, making sure it is well sealed so that it does not open when boiled.
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Bring a big wide pot of salted water to a boil, then turn down to a simmer. Add dumplings and let them cook for 15 minutes. The water should be very hot but not boiling. Prepare ground nuts and put them in a shallow bowl or plate.
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Remove the dumplings with a slotted spoon and transfer them to the bowl with the ground pistachios. Roll the dumplings in toasted bread crumbs. Dust them with confectioners’ sugar if you like. Enjoy!
Recipe Notes
- For this recipe, I’m using coarse wheat semolina, also called wheat farina or cream of wheat.
- Make sure to give the dumpling batter enough time to rest. 5 hours minimum.
- You can make this recipe dairy-free by using plant-based milk.
- When rolling, If the edges are not sticking you might have used too much flour. Dip your finger in water and wet it to close the dough around the filling.
- When shaping, make sure you don’t trap any air inside or the dumpling will not sink to the bottom of the pot as it is supposed to but will float from the beginning.