Pumpkin Dumplings in Two Ways




Rating: 3.81 / 5.00 (57 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the potato dough:










For the base mass:





Variant I:









Variant II:








Instructions:

Press cooked, peeled potatoes through a press and quickly mix with the remaining ingredients to form a dough. Do not refrigerate too long and then continue to process. Sauté the onions in seed oil. Add pumpkin and roast until the liquid has evaporated. Stir constantly so that the mass does not stick. Now divide the mass in half and mix separately with the remaining ingredients listed in each case. If the mass is still too soft, correct with additional freshly de-barked white bread crumbs. Then form small dumplings from the mass and freeze them briefly. In the meantime, prepare the dough for the coating and then wrap the small dumplings in it. Put the dumplings into slightly boiling salted water and let them stand for 12-15 minutes more than boiling. Lift out dumplings and drain. Roll in roasted pumpkin seeds and serve drizzled with seed oil.

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