Rosewater-Marzipan Dumplings
The use of rosewater in sweets dates back to the traditions of Arabic and Persian cuisine, where it has been used for centuries to flavor cakes and syrupy desserts. Marzipan became popular in Europe, especially in Germany and Italy, making this dumpling a kind of East-West fusion. The rosewater-marzipan dumpling is a great choice for festive occasions, as a finale to special dinners, or even for Valentine's Day. Its delicate, floral aroma and silky filling create a truly exclusive effect. Rosewater has a delicate aroma - never use more than specified! Tip: If you want an even creamier texture, add a teaspoon of mascarpone to the filling. When cooking the dough, pay attention to the water temperature: always put the dumplings in boiling water, otherwise they will get soggy and fall apart.
Ingredients for this recipe
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Preparation Steps
1
In a large mixing bowl, combine the flour and a pinch of salt. Gradually add the water while mixing. Once combined, knead by hand for 8-10 minutes until you have a smooth, elastic dough. Cover and let rest for 20 minutes to make it easier to shape.
2
For the filling, grate the marzipan into a bowl. Add the rosewater and powdered sugar, then work it together by hand until you have a moldable, homogeneous paste. Rosewater has a distinctive flavor, so measure it precisely—too much rosewater can make the filling bitter.
3
On a floured surface, roll out the rested dough thinly, then cut out circles using a glass or cookie cutter. Place a teaspoon of filling in the center of each circle. Make sure the filling doesn't reach the edges, as it will be difficult to seal.
4
Fold the dough circles in half, and press the edges with your fingers or a fork to seal them well. A good seal will prevent the filling from leaking out during cooking.
5
Bring a large pot of water to a boil. Gently add the dumplings and cook them for 4-5 minutes, until they float to the surface of the water. This means they are done. Don't cook too many at once, or they may stick together.
6
Remove the dumplings with a slotted spoon and drain. Before serving, you can brush them with a little melted butter and sprinkle with a little powdered sugar. The aroma of rosewater is particularly intense when warm – it's best to eat them immediately.
