Hi!
Autumn Mini Pumpkin Dumplings
Autumn is in full swing, and that means one thing—pumpkin season! Today, I’m excited to share a recipe for soft and delicate Autumn Mini Pumpkin Dumplings, perfect as a side dish for dinner or a comforting meal on their own. Their subtly sweet flavor and pillowy texture make them disappear from the plate in no time. It’s a great way to incorporate pumpkin into your cooking in a creative and delicious way. If you’re looking for a new pumpkin recipe to try, this one is sure to win you over! Ready for a little pumpkin culinary adventure? Let’s get started!
Ingredients:
- 600g pumpkin puree, this is what you get from 1 baked Hokkaido pumpkin
- 400g potato puree, from 3 medium potatoes after cooking
- 260g or more spelt flour (you can use any flour)
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 80g melted butter, for drizzling
- 8 fresh sage leaves, for flavouring the butter
Instructions:
Cut the pumpkin in half and remove the seeds and the entire core. Place the pumpkin halves cut side down on a baking sheet greased with a little oil. Bake in an oven preheated to 200°C for about 45-60 minutes or until the pumpkin is soft. Scrape out the baked flesh with a spoon. Mash the flesh with a fork, potato masher or press through a potato ricer to obtain a puree. Set aside.
Set the cooked potatoes aside to cool slightly. Then mash, combine with the pumpkin puree, add salt and nutmeg. Mix everything together with a spatula and then knead for a moment with your hands to obtain a smooth dough. Do not mix for too long, because the dough will start to become too loose and liquid, and adding flour will make it hard. Cut the dough into 4 pieces. Roll each piece into a finger-thick roll. Cut it into 3-4 cm long pieces.
Boil water in a large pot and add salt. Add a dozen dumplings at a time, trying not to overfill the pot, because then they will stick together.
Cook for about 4 minutes, until the dumplings float to the surface. Remove the cooked dumplings from the boiling water with a slotted spoon. Drain well and arrange on a platter. Melt the butter in a frying pan. When it starts to sizzle, add the sage leaves and fry for about 30 seconds. Drizzle the dumplings with sage butter. You can also serve with chanterelle sauce.
Enjoy !
