Pumpkin dumplings with a cheese centre and verjus pumpkin seed oil drizzle
Fluffy pumpkin dumplings with a heart of young Gouda, served with brown butter, toasted pumpkin seeds and a drizzle of verjus and pumpkin seed oil.
Ingredients
For the dumplings
- 200 g pumpkin purée without additives
- 250 g spelt bread cubes for dumplings or finely diced stale spelt bread
- 60 g onion e.g. Tropea
- 1 tbsp butter
- 2 tbsp flour e.g. spelt
- 150 g quark without additives
- 3 eggs or 6 quail eggs
- 1.5 tsp salt
- 1 tbsp Vinberg Verjus sour
- young Gouda for the cheese centre, or another cheese
To serve (per portion)
- 3 tbsp brown butter
- young Gouda finely grated
- pumpkin seeds toasted
- parsley chopped
- 1 tsp Vinberg Verjus fruity mild
For the drizzle (per portion)
- pumpkin seeds pan-roasted
- 1 tsp Vinberg Verjus sour
- 2 tsp pumpkin seed oil
Instructions
Dumpling dough
- Finely chop the onion and sweat it in the butter until translucent. Mix the bread cubes with the flour and the onion.
- Blend the pumpkin purée and quark, add 1 tbsp Verjus sour and blend again. Stir in the eggs and salt and mix everything well with the bread.
- Leave the dough to rest in the fridge for at least 30 minutes.
Shape and cook
- Cut the Gouda into cubes of about 2 × 2 cm. With wet hands, wrap each cube in dough, press firmly and roll into a smooth dumpling.
- Cook the dumplings in gently simmering salted water for about 15–20 minutes.
Brown butter and drizzle
- For the brown butter, cut the butter into pieces and heat over medium heat until it foams and the milk solids at the bottom turn golden brown and smell nutty. Remove from the heat and pour through a fine sieve.
- For the drizzle, marinate the pan-roasted pumpkin seeds in Verjus sour and pumpkin seed oil.
To serve
- Serve the dumplings with finely grated Gouda, brown butter, toasted pumpkin seeds and parsley, drizzle with Verjus fruity mild and finish with the verjus pumpkin seed oil drizzle.
Notes
Tip from @histasunny: ready-made pumpkin purée without additives saves time. To make your own, cook about 200 g pumpkin in about 80 g water until soft and purée it; the purée freezes well. You can freeze the dumplings raw and cook them straight from frozen. With plant-based alternatives, the recipe can also be made vegan. How well individual ingredients are tolerated varies from person to person.