STYRIAN PUMPKIN DUMPLINGS

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.

STYRIAN PUMPKIN DUMPLINGS

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

fox_pumpkin_dumpling

_ 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

fox_pumpkin_dumpling

_ bake for about 25 minutes

fox_pumpkin_dumpling

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

fox_pumpkin_dumpling

_ 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]

fox_pumpkin_dumpling

_ 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

fox_pumpkin_dumpling

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