Mushroom Dumplings with Pumpkin Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 45.5 μg | (76 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 320 μg | (107 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 45.3 μg | (101 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,171 mg | (29 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 299 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dumplings
- 300 grams Pastry flour
- 21 grams fresh Yeast (1/2 cube)
- ½ tsp sugar
- ½ tsp salt
- 150 milliliters lukewarm milk
- 50 grams butter
- 2 egg yolks
- Pastry flour (for working the dough)
- freshly chopped parsley (for garnish)
- For the filling
- 500 grams mixed Mushrooms (such as field mushrooms and champignons)
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 1 egg
- For the sauce
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 300 grams Pumpkin
- 200 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- peppers
Preparation steps
For the dough, pour the flour into a bowl and make a well in the center. Crumble the yeast into the well, sprinkle the sugar over it and pour in the milk. Mix the yeast with the milk slightly, cover and let rest in a warm place for about 15 minutes. Melt the butter and add to the bowl together with the egg yolks and salt and stir to combine. Knead well by hand, then form into a ball, place in a bowl, cover and let sit for about 45 minutes in a warm place.
For the filling, trim the mushrooms and chop finely. Peel the onion and garlic and chop finely. Heat the butter in a pan and sauté the onions and garlic in it, add the mushrooms and cook everything while stirring for about 3-5 minutes. Evaporate the resulting liquid completely. Season with salt and pepper and remove from heat. Let cool slightly, then stir in the parsley and the egg.
Knead the dough again vigorously, form into a long roll and divide into 8 portions. Form each piece of dough into a small, thick pancake shape and fill each with the mushroom mixture. Pull the dough up and over the filling and seal well to form into dumplings. Place the dumplings on a baking sheet lined with parchment paper, cover with a kitchen towel and let rise 15 minutes.
Place the dumplings in steamer basket over a very large pot and cook for about 20 minutes with the lid closed.
For the sauce, peel the shallots and the garlic, chop finely and fry in hot butter. Cut the pumpkin into rough cubes, place in the pot and cook briefly. Deglaze with the broth and pour in the cream. Simmer for about 15 minutes, then puree and if necessary either simmer a little longer or add some broth. Season with salt and pepper.
Spread some of the pumpkin cream sauce in the bottom of shallow bowls and arrange the dumplings on the sauce. Serve sprinkled with freshly chopped parsley.
