Pumpkin Dumplings South Tyrolean Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Hokkaido pumpkin (se)
- 400 g dumplin bread or dry rolls from the day before
- 3 egg (s), size M
- 0.5 ½ vegetable onion (s)
- 1 clove garlic
- 200 ml milk, lukewarm
- 3 tablespoon parsley, dried
- some butter
- some flour
- salt and pepper
- Nutmeg powder
- Pumpkin seeds, chopped
- Parmesan
- Pumpkin Seed Oil
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin, hollow out the inside and cut the pumpkin into small cubes. The
- Finely chop the onion and garlic. If you don`t use dumpling bread, cut the stale rolls into small cubes.
- Put the dumpling bread in a large bowl and moisten it with the milk.
- Fry the pumpkin cubes in butter in a pan. When the pumpkin is soft, pour the cubes into a tall container and puree.
- Sauté the finely chopped onion and garlic in butter in a small pan.
- Add the pumpkin puree, steamed onions and garlic with the remaining ingredients to the dumpling bread, season with salt, pepper and nutmeg and mix everything well, but loosely, to make a smooth dough. If the mass is too firm / dry, loosen it with a little milk. If the mixture is too moist, add a little flour.
- Let the dough rest in the refrigerator for at least 15 minutes.
- Then form small dumplings from the mixture with wet hands. Put this in boiling salted water and simmer / simmer for about 15 minutes.
- The mixture makes between 15 and 20 small dumplings.
- The dumplings taste good with game, vegetables or mushroom sauces. Or simply with melted butter, parmesan cheese, chopped pumpkin seeds and a little pumpkin seed oil. A fresh salad goes well with it.
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