January 23, 2015

It’s the dead of winter and the farmers market only sells hearty, rock hard things that keep for months. So beans and pumpkins it is. Fortunately I really like Hokkaido pumpkin! These dumplings are actually pretty easy to make and taste delicious. If nothing else – they make for a great color splash on your plate.


  • 500g pumpkin [Hokkaido]
  • 250g flour
  • 3 tablespoons oil
  • ½ tablespoon salt
  • 1 egg
  • 3 tablespoons butter
  • pumpkin seeds
  • pumpkin seed oil


_ roast pumpkin seeds [in a pan without oil] until lightly bloated

_ preheat oven to 180°C

_ line a baking tray with baking paper

_ thoroughly wash pumpkin, scoop out the seeds [with a spoon] and cut into medium chunks [no need to remove the skin]

[now measure the 500g]

_ place pumpkin [skin down] on the baking paper and brush with olive oil


_ bake for about 25 minutes


_ mash pumpkin [a ‘Flotte Lotte’ works best, but a blender or a potato masher are fine as well]


_ combine pumpkin puree with flour, egg, salt and oil [using a fork]

_ bring a big pot of salted water to a boil

_ use a spoon and your palm to form little dumplings [easiest if you slightly wet the spoon and your palm]


_ place dumplings into the simmering water

_ simmer until all dumplings have floated to the surface

_ in a separate pan melt butter

_ remove dumplings from the water

_ briefly wash under cold water

_ transfer to the buttered pan

_ turn dumplings in melted butter

_ serve drizzled with pumpkin seed oil and sprinkled with roughly chopped pumpkin seeds


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