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Pumpkin and potato dumplings pan

updated

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Ingredients for 4 servings:

  • 2 red bell peppers
  • 400 g Hokkaido pumpkin(s) (net weight)
  • 600 g turkey breast fillet(s) or chicken breast fillet
  • 2 tbsp oil
  • 1 pack of Schupfnudeln (500 g)
  • 300 ml broth
  • 1 cup crème fraîche
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the fillet, dry it, and cut it into small strips. Deseed the bell peppers and roughly dice them with the pumpkin flesh. Heat the oil, fry the potato dumplings, and remove from the pan. Then brown the fillet in the pan, add the broth, bell peppers, and pumpkin, and cook over low heat for about 15 minutes. Season the chicken and potato dumpling dish with salt, pepper, and paprika. Serve with the crème fraîche.

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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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