Pumpkin Bread Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rolls, stale, diced
- 100 ml water
- 100 ml sweet cream
- 1 onion (s)
- 1 tablespoon parsley, chopped
- 200 g Hokkaido squash (se) or butternut
- 1 tablespoon clarified butter
- 1 teaspoon salt
- 1 pinch (s) pepper
- 2 egg (s)
- 150 g cheese, rated
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put the chopped rolls in a bowl. Mix the cream and water and warm up slightly and then pour over the rolls. Let it stand for about 20 minutes.
- Peel the onion and cut into small cubes and sauté in a little butter until translucent. Add parsley.
- Wash the pumpkin, peel and cut into small cubes and sauté in a pan with a little clarified butter for about 5 minutes until soft. Season with salt and pepper.
- Add the onion and pumpkin to the rolls, as well as the eggs and grated cheese. Season with nutmeg and mix well. If the dough is too moist, just add a few breadcrumbs. Shape into dumplings with damp hands.
- Boil water. Add salt and bring to a boil. Put in the dumplings and reduce the temperature. Let it steep for about 20 minutes.
- A cheese sauce or simply liquid butter goes well with it. Sprinkle with some cheese if necessary.
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