Mushroom Dumplings with Pumpkin Cream Sauce

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Mushroom Dumplings with Pumpkin Cream Sauce
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Health Score:
7,5 / 10
1 hr 5 min.
ready in 2 h. 50 min.
Ready in


For the dumplings
300 grams Pastry flour
21 grams fresh Yeast (1/2 cube)
½ teaspoon sugar
½ teaspoon 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
2 tablespoons butter
freshly ground peppers
2 tablespoons freshly chopped parsley
1 egg
For the sauce
1 shallot
1 garlic
1 tablespoon butter
300 grams Pumpkin
200 milliliters Vegetable broth
150 milliliters Whipped cream
How healthy are the main ingredients?
MushroomPumpkinWhipped creamparsleysugarsalt

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.