Summary

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

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Instructions

1. Cut the pumpkin, hollow out the inside and cut the pumpkin into small cubes. The
2. Finely chop the onion and garlic. If you don`t use dumpling bread, cut the stale rolls into small cubes.
3. Put the dumpling bread in a large bowl and moisten it with the milk.
4. Fry the pumpkin cubes in butter in a pan. When the pumpkin is soft, pour the cubes into a tall container and puree.
5. Sauté the finely chopped onion and garlic in butter in a small pan.
6. 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.
7. Let the dough rest in the refrigerator for at least 15 minutes.
8. Then form small dumplings from the mixture with wet hands. Put this in boiling salted water and simmer / simmer for about 15 minutes.
9. The mixture makes between 15 and 20 small dumplings.
10. 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.