Walnut Dumplings

Klops: Bring the cow’s milk to the boil with the butter in a saucepan. Stir in the durum wheat semolina. Continue stirring (burn off) until a white coating forms on the bottom of the pot.

Pour the semolina dough into baking dish and let it swell for 10 minutes. Add the egg and the egg yolk one by one. Mix the walnut kernels with the dough. Season the dough with salt and pepper and put it in an icebox with the lid closed for one hour.

In a large saucepan, bring enough salted water to boil. Arrange 16 dumplings from semolina dough (less or more depending on size) and pour into salted water. Turn down the temperature. Cook the dumplings in 150 mmin until fork-tender.

Walnut butter: cream the butter in a frying pan, add the walnuts and breadcrumbs.

Finish: Lift the dumplings out of the tap water with a skimmer, let them drain properly and pour the walnut butter over them when serving.

The walnut dumplings go well with glazed duck legs.

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