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Pumpkin dumplings

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Ingredients for 1 servings:

  • 3 tbsp butter
  • 1 egg(s)
  • 500 g pumpkin flesh (Hokkaido) or butternut
  • 250 g flour
  • 3 tbsp oil
  • ½ tbsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Makes approx. 40 dumplings.

Steam the pumpkin flesh without water in the oven at 150°C until soft. Then puree the pumpkin flesh. Mix the pumpkin purée with flour, egg, oil, and salt to form a dumpling dough. Scoop out the dumplings with a tablespoon and boil in salted water until they rise to the surface. Drain the dumplings, briefly rinse under cold water, and toss in butter in a pan. Tip: They taste especially good if you add chopped, roasted pumpkin seeds to the butter while tossing the dumplings.

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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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