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Pumpkin dumplings with oven vegetables

A delicious dish with pumpkin dumplings and colorful oven vegetables. 
Prep Time1 hr
Cook Time1 hr
Course: Beilage, Hauptgericht, Main Course
Keyword: Gemüse, Kartoffelknödel, Knödel, Kürbis, Ofengemüse, Vegan
Servings: 4 People
Author: Verena Frei

Equipment

  • Samsung NV9000 Dual Cook Steam

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 

Instructions

Pumpkin dumplings

  • 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