WWW.FREI-STYLE.COMPumpkin dumplings with oven vegetables
Ingredients
Pumpkin dumplings
- 700 g (1 lbs. 9 oz.) floury potatoes
- 500 g (1 lbs. 2 oz.) pumpkin (e.g. hokkaido)
- 120 g (1 cup) starch
- 2 tsp salt
- Pinch of nutmeg
- Pinch of pepper
Filling
- 1 stalk leek
- 1 slice bread or toast
- 1 tsp olive oil
- 1/2 tsp vegetable broth powder
- Salt and pepper
Oven vegetables
- 250 g (9 oz.) Brussels sprout
- 1/2 pumpkin (e.g. butternut)
- 1/2 eggplant
- 1 fennel
- 2 beetroots
- 3-4 carrots
- 4 Tbsp olive oil
- 2 shallots
- 3-4 garlic cloves
- 2 tsp salt
- 1/2 tsp paprika powder
- Turmeric, pepper
- Fresh thyme and/or rosemary
- 2 tsp birnel or maple syrup
Equipment: steam oven (combi-steamer)
Instructions
Pumpkin dumplings
- 1.Peel the potatoes and cut them in quarters, place them in a steamer insert and steam them for approx. 35-40 minutes until they are soft (alternatively cook them in salt water)
- 2.Cut the pumpkin in half and cook them along with the potatoes in the upper oven at 175°C (347°F) (347°f) with convection for 35-40 minutes
- 3.Let both cool off. Mash the potatoes with a masher or press and add the pumpkin flesh
- 4.Add all other ingredients and mix into a dough. It should not turn out sticky. If so, add some more starch
- 5.Put the dough in the fridge for about 30 minutes and prepare the filling in the meantime
Filling
- 1.Cut the leek in small dices as well as the bread
- 2.Heat up the oil in a pan and roast leek and bread while stirring for 5-7 minutes
- 3.Season with the herbs and let it cool off
Pumpkin dumplings
- 1.Now take the dumpling dough out of the fridge and separate it into 10–12 pieces
- 2.Flatten them in your hand, add about 1 teaspoon of filling to it, close the dough and roll it into a ball
- 3.Place them on the perforated steamer tray and steam them for about 50-60 minutes
Oven vegetables
- 1.Wash and cut the vegetables and place them all on a tray
- 2.Cut the shallots and garlic and add them to the vegetables
- 3.Mix them with olive oil, herbs and birnel/maple syrup
- 4.Bake them in the oven at 175°C (347°F) (347°f) along with the dumplings for about 45-50 minutes until crispy
- 5.Serve them with the dumplings and a dark gravy or mushroom sauce
Notes
Tip from my kitchen: for dumplings that bind well, the potatoes should be as dry as possible after cooking – let them steam off briefly before you press them. If the dough is too soft, a little more starch helps. Dumplings and oven vegetables cook nicely in parallel so everything is ready at the same time. Leftovers are especially good the next day, sliced and pan-fried in a little oil.
Nutrition per serving: 590 kcal