Dumplings in Pumpkin Cream

Pumpkin contains a lot of beta-carotene and is extremely mild. The spices help digestion and soothe the stomach.

Remove the skin from the pumpkin, take out the inner, fibrous core tissue and the seeds. Cut pumpkin flesh into coarse sticks. Peel and dice onion. Peel and finely dice ginger.

In a large frying pan or wok, heat the oil. Stir-fry the onion cubes and pumpkin in it. Add half the chili pepper, salt, ginger, cumin, nutmeg and honey.

When the pumpkin is cooked but still firm and slightly caramelized, pour the juice, finely mash the vegetables and add the currants. Meanwhile, toast the pumpkin seeds in a coated frying pan at low temperature until fragrant. Then also add to the sauce form.

Rinse the apple and grate it, including the peel. Immediately knead together with the meat and the remaining ginger to form a paste. Season with pepper and salt. Form about 30 dumplings, cook in the pumpkin sauce. Rinse and chop the kitchen herbs, sprinkle over the sauce before serving. Serve with long-grain rice.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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