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FreistyleRecipes · Travel · Slow Living

Pumpkin dumplings with oven vegetables

Prep: 60 minCook: 60 minServings: 4 People

Ingredients

<strong>Pumpkin dumplings</strong>

  • 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

<strong>Oven vegetables</strong>

  • 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

Instructions

Pumpkin dumplings

  1. Peel the potatoes and cut them in quarters, place them on the Samsung Special Steam Tray 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) 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 part of the Special Steam Tray and steam them for about 50-60 minutes

<strong>Oven vegetables</strong>

  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) along with the dumplings for about 45-50 minutes until crispy
  5. Serve them with the dumplings and a dark gravy or mushroom sauce

Source: frei-style.com/pumpkin-dumplings-with-oven-vegetables