Semolina Date Dumplings

For the dough of the semolina dumplings, slit the vanilla bean lengthwise and scrape out the pulp. Bring vanilla sugar, vanilla pulp, milk, rum and butter to a boil in a saucepan. Stir in the semolina and continue to simmer for a few minutes. Remove from heat and stir in the breadcrumbs. Let the dough rest for 10 minutes.

For the filling, pit the dates and cut them into small pieces. Soak the pieces in a little amaretto, then drain. Mix with the remaining ingredients.

Flatten some semolina dough in the palm of your hand and place a teaspoon of filling in the center. Press dough together over filling and shape into a dumpling. Work the remaining dough into dumplings.

Heat plenty of oil or clarified butter in a saucepan and fry the semolina dumplings in it until golden brown. Line a sieve with kitchen roll and let the dumplings drain in it. Roll the semolina dumplings in a mixture of grated hazelnuts and powdered sugar and serve while still hot.

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