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)
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
Let both cool off. Mash the potatoes with a masher or press and add the pumpkin flesh
Add all other ingredients and mix into a dough. It should not turn out sticky. If so, add some more starch
Put the dough in the fridge for about 30 minutes and prepare the filling in the meantime
Filling
Cut the leek in small dices as well as the bread
Heat up the oil in a pan and roast leek and bread while stirring for 5-7 minutes
Season with the herbs and let it cool off
Pumpkin dumplings
Now take the dumpling dough out of the fridge and separate it into 10–12 pieces
Flatten them in your hand, add about 1 teaspoon of filling to it, close the dough and roll it into a ball
Place them on the perforated part of the Special Steam Tray and steam them for about 50-60 minutes
Oven vegetables
Wash and cut the vegetables and place them all on a tray
Cut the shallots and garlic and add them to the vegetables
Mix them with olive oil, herbs and birnel/maple syrup
Bake them in the oven at 175°C (347°f) along with the dumplings for about 45-50 minutes until crispy
Serve them with the dumplings and a dark gravy or mushroom sauce