John Myers
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Pumpkin and Potato Dumplings with Porcini Mushroom Ragout
The perfect pumpkin and potato dumplings with porcini mushroom ragout recipe with a picture and simple step-by-step instructions.
Pumpkin and potato dumplings:
- 1 Hokkaido pumpkin approx. 900 g / cleaned, peeled and diced approx. 600 g
- 600 g Potatoes
- 1 tsp Salt
- 1 Cup ( ca. 100 g ) Speisestärke
- 1 tsp Salt
- 2 Strong pinches of nutmeg
- 1 tsp Salt
Porcini mushroom ragout:
- 400 g Porcini mushrooms TK (collected, cleaned, cut and frozen yourself 9/15)
- 1 Large onion approx. 150 g
- 2 Garlic cloves
- 4 tbsp Sunflower oil
- 200 ml Chicken broth (2 teaspoons instant)
- 200 g Cooking cream (here: from HANSANO)
- 0,5 Cup Plucked parsley
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
Serve:
- Parsley for garnish
Pumpkin and potato dumplings:
- Eight the pumpkin, remove the core, peel and dice with a peeler. Peel, wash and dice the potatoes. Boil the potato cubes in salted water (1 teaspoon) for about 15 minutes. Add the pumpkin cubes, cook for another 10 minutes, drain, add cornstarch, work through well with the potato masher (alternatively press through the potato press) and let cool down a little. Form dumplings (approx. 10 pieces) with moistened hands, steep / cook in slightly boiling salted water (1 teaspoon) for approx. 10 minutes and remove with a ladle.
Porcini mushroom ragout:
- Peel and dice the onion. Peel and finely dice the garlic clove cubes. Heat sunflower oil (4 tbsp) in a pan, fry the garlic clove cubes and onion cubes in it, add the frozen mushrooms and stir-fry briefly. Deglaze / pour on the chicken stock (200 ml) and cooking cream (200 g). Season with coarse sea salt (2 big pinches) and colored pepper (2 big pinches) and reduce / reduce everything a little. Finally fold in the plucked parsley.
Serve:
- Serve the pumpkin and potato dumplings with porcini mushroom ragout, garnished with parsley.
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