Pumpkin-potato dumplings
In my home my grandma was the master of pancakes, crepes and dumplings. Nobody could make such yummy pancakes with apples and such thin crepes as her. Today I adjusted one of her recipes. I added baked pumpkin and corn flour to the dough for classical potato dumplings.
I served mild, beautifully coloured dumplings with sage butter, pistachios and Parmesan. My children like sweet dumplings with breadcrumbs, butter and sugar. I like them fried with stew and fresh salad. All versions are excellent.
Ingredients:
400g of baked pumpkin
200g of boiled potatoes
150g of corn flour
150g of wheat flour
1 egg
salt
2 tablespoon of butter
a few leaves of sage
parmesan and pistachios