Pumpkin Curd Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g low-fat quark, drained well
- 200 g puree, (pumpkin puree), as dry as possible, from a floury pumpkin (e.. Hokkaido or butternut) *
- 75 g semolina
- 75 g bread roll (s), finely diced, or breadcrumbs
- 50 g butter, soft
- 1 tablespoon. Sugar, if you like it very sweet, take more sugar
- 2 medium egg (s)
- 1 teaspoon lemon peel, finely grated
- 1 pinch (s) salt
- 0.5 ½ vanilla pod (s), including the pulp
- 50 g butter
- 8 tablespoon breadcrumbs
- 2 tablespoon, leveled sugar
Print Recipe
Pin Recipe Instructions
- Mix all ingredients from quark to vanilla pulp well and let stand for approx. 30 minutes so that the dough can set a little. In the meantime, bring the water to the boil with a little salt in a large saucepan. Then shape about 8 dumplings of the same size from the dough with wet hands. If the dough is too runny and cannot be shaped, add a little more semolina and / or breadcrumbs. Carefully slide the dumplings into the water and simmer gently for about 20 minutes.
- Melt the butter in a shallow saucepan and toast the breadcrumbs and sugar in it, they should turn golden brown, but not burn. Lift the dumplings out of the water, drain and roll them in the sugar crumbs.
- I calculate two dumplings per person for dessert and three to four as a sweet main course. Plum compote goes perfectly with it both in terms of taste and appearance.
- * Note on pumpkin puree:
- I do it during the season. To do this, I boil a whole pumpkin for about 20-30 minutes, let it cool down, peel it (not necessary with Hokkaido), divide and core it. Then I puree it and freeze it in portions.
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