Pumpkin Dumpling

Name: Pumpkin Dumpling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Pumpkin seed roll (approx. 210 g); 150 g Hokkaido Pumpkin; 2 Onions; 1 Garlic clove; 20 g Butter or margarine; 150 ml Milk; 2 Eggs (size M); 7-10 Tbsp Salt; 2 TABLESPOONS Pumpkin seeds

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Pumpkin seed roll (approx. 210 g)
150 g Hokkaido Pumpkin
2 Onions
1 Garlic clove
20 g Butter or margarine
150 ml Milk
2 Eggs (size M)
7-10 Tbsp Salt
2 TABLESPOONS Pumpkin seeds

Directions

1
Cut the rolls into small cubes and place them in a bowl. Pumpkin wash, clean, halve and remove seeds. Cut pumpkin into small cubes. Peel and finely dice onions and garlic.
2
Heat the fat in a frying pan. Sweat pumpkin, garlic and onions in it. Heat the milk. Mix onions, garlic, pumpkin and milk into the rolls. Cover and let it simmer for 20-30 minutes.
3
Whisk eggs and 1 teaspoon salt. Add eggs to the rolls and knead well with your hands. Bring a large pot with plenty of salted water to the boil. Form about 8 dumplings from the bread mass and let them simmer at low heat for about 15 minutes.
4
Roast pumpkin seeds in a pan without fat. Take out and roughly chop. Drain finished bread dumplings and arrange on a plate or in a bowl. Sprinkle with pumpkin seeds.