Sweet Potato Dumplings

Beat the eggs and the sour cream, stir in the cornmeal and leave to swell for 20 minutes. Peel the cooked potatoes and grate finely. Mix the flour, egg mixture and grated potatoes in a bowl, lightly salt and season with a pinch of cinnamonFor the filling: peel apples, remove the core, finely dice, mix with sugar and lemon juice. Add blueberries, custard powder and cinnamon. Roll out the dough to a thickness of 2mm, cut out circles of 7-8cm Ø and place a small heap of filling in the center, fold over and press the edges together. Dredge in flour and press a pattern around the edge with a fork. Cook the dumplings in boiling salted water for 6-8 minutes. Melt butter in a pan, sprinkle the grated pumpkin seeds, sugar and cinnamon and toast briefly. Remove the dumplings from the water, drain and roll in the butter pumpkin seed crumbs.

Preparation Tip:

For the filling you can also use other fruit, eg pears.Serving suggestion: Put Tascherl on dessert plates and garnish with mint leaves.

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