Preparing the pumpkin
Peel, halve and cut the onion into fine strips. Peel and chop the garlic finely. Remove the kernels from the pumpkin and cut it into fine strips.
Pumpkin dumplings
Pumpkin-bacon-topping
100g
bacon cubes
50g
onions
100g
Pattypan squash
4 cloves of
garlic
1 tablespoon of
lard or crackling fat
3 tablespoons of
pumpkin seeds
chopped parsley used for garnishing
Egg-glazing
50g
crème fraîche with herbs
2
eggs
1 pinch
of pepper
120g
smooth flour
1
egg
60ml
milk
10g
butter
1 pinch
of salt
1 teaspoon
salt for the water
100g
1
energy
892 kJ
1609 kJ
213 kcal
384 kcal
fat
13 g
23 g
saturated_fat
5.4 g
9.9 g
carbs
14 g
26 g
sugars
2.1 g
3.7 g
protein
9 g
16 g
salt
0.5 g
1 g
Pumpkin dumplings
description & times
Nockerl mit Speck, Kürbiskernen, Knoblauch und gebratenem Kürbis. Der Guss aus Ei und crème fraîche runden dieses Gericht ab.
Forming the dumplings
Fill a pot to two-thirds with warm water, salt it and bring it to a boil. Mix the ingedrients for the dumplings in a bowl and finish the dough quickly. Dig out the dumplings with a spoon.
Cooking the dumplings
Boil the dumplings in the water and stir carefully so that the dumplings won't stick to the ground. Do not let them boil too hot. The dumplings are done when they start floating on the surface. Use a sieve or a ladle to remove them from the pot.
Preparing the topping
Heat the fat in a pan and fry the onion, the bacon cubes and the pumpkin seeds slowly until the are golden-yellow.
Mixing the egg with crème fraîche
Open up the eggs and mix them with fraîche. Season with salt and pepper.
Adding the dumplings
Add the pumpkin to the bacon-onion-mixture and let it fry for a minute. Add the dumplings and stir carefully.
Pumpkin dumplings
Pour the egg-mixture over the pumpkn dumplings. Stir carefully until it's hardened. Serve the dish garnished with chopped parsley. If you like, you can add one spoonful of pumpkin seed oil.
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