Pumpkin dumplings

Another way with pumpkin!

Pumpkin needs to be roasted to caramelise the sugars in it and give of depth of flavour. This week I roasted a whole tray full of pumpkin chunks with olive oil, then pureed the lot. I made these dumplings two days running. Day one I used them to top a beef in beer stew, day two I had them like pasta, with a sauce made of garlic, bacon and blue cheese. Great both ways!

0.5 pint of pumpkin puree
1 egg
plain flour
salt, pepper and nutmeg

  1. Season the puree well. Break and egg into it, mix thoroughly, then add enough plain flour to make a soft, dropping consistency.
  2. Fill a large pan with salted water and bring to the boil. When there is good rolling boil, drop dessertspoonfuls of the mixture in, in batches (don’t let them touch and stick together).
  3. They are done when they rise to the top, after a minute or so. Remove with a slotted spoon, then drain.
  4. Fry the dumplings in a little olive oil, then either add to the top of a stew and bake in the oven for a further 20 minutes, or whip up a quick, cheesy pasta sauce to douse them with, with a good scraping of parmesan.

TIP: Pumpkin, as a savoury dish, goes brilliantly with nutmeg, sage, bacon, garlic and cheese, in any combination!