Dumplings with Pumpkin Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 176 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dumplings
- 150 grams Toast (crust)
- 100 milliliters lukewarm milk
- 2 eggs
- salt
- peppers
- 1 generous pinch Ground nutmeg
- 300 grams Ricotta cheese
- 2 Tbsps Semolina flour
- For the pumpkin cream
- 400 grams Hokkaido pumpkin (gutted)
- 1 carrot
- 1 onion
- 2 Tbsps butter
- 100 milliliters Beef broth
- 1 Tbsp Crème fraiche
- 1 Tbsp lemon juice
- 1 generous pinch cayenne pepper
- 2 tsps balsamic vinegar
- Also
- Dill (for garnish)
Preparation steps
For the dumplings, cut bread into small cubes. Soak in warm mik. Beat eggs with a teaspoon of salt, pepper and nugmeg. Spread ricotta through a sieve and stir with eggs until smooth. Add semolina gradually and finally add expressed bread. Knead well and let rest for about 30 minutes.
For the pumpkin cream, cut pumpkin flesh into small pieces. Peel carrot and dice. Peel onion and finely chop.
Heat butter, saute vegetables and pour in broth. Season with salt and pepper, cover and simmer for about 25 minutes or until pumpkin is soft. Puree with an immersion bender and season well with remaining ingredients.
Bring a pot of salted water to a boil. Roll dumplings out of about two tablespoons of dough and gently slide into pot. Let cook for about 12 minutes over low heat. Remove with a skimmer and serve with pumpkin cream. Garnish with dill.
