Pumpkin Seed Dumplings

For the filling, wrap the pumpkin well with salt, caraway seeds, nutmeg, brown sugar and chopped shallot in aluminum foil coated with oil and braise in a preheated oven at 200 °C for about 1 hour until soft. Take out, scrape pumpkin flesh from the shell and mash coarsely. Salt. For the dough, boil milk with 500 ml water, butter, pumpkin seed oil, nutmeg and salt. Sift in flour and spelt flour and stir until the dough separates from the pot. Remove from heat and allow to cool slightly. Incorporate about 50 g of the ground pumpkin seeds with eggs and yolks and knead until smooth. Let cool on a floured work surface. With slightly moistened hands form into small dumplings, press them flat and fill each with a teaspoon of pumpkin mixture. Close well and form nice and round. Bring salted water to a boil, add dumplings and cook for 15-20 minutes until tender. Lift out, drain well and roll in the remaining pumpkin seeds.

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