in Germany

Hokkaido potato noodles

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido)
  • 200 g flour of your choice
  • lots of butter for frying
  • 1 tbsp salt
  • 1 pinch(s) nutmeg, grated

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Halve the pumpkin and remove the seeds. Bake in a preheated oven at 200°C until the cut edges turn slightly black. Once cooled, grate finely by hand and knead with flour, salt, and plenty of nutmeg to form a fairly firm dough. Wrap this dough tightly in foil and let it rest in the refrigerator for at least two to three hours. Shape the dough into potato dumplings, about the thickness of your little finger, 7 to 8 cm long and pointed at the ends. Cook these in boiling salted water until they rise to the surface. Remove from the water and refresh. If desired, keep refrigerated until ready to use. To eat, fry in plenty of hot butter and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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