Lenten Dumplings with Pumpkin and Sauce
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Lenten dumplings with pumpkin and sauce
Ingredients
- Water - 13 fl oz
- Wheat Flour - 2 lbs
- Pumpkin - 17.6 oz
- Onion - 7.1 oz
- Vegetable Oil - 1 fl oz
- Olive Oil - 12 fl oz
- Sour Cream - 4.2 oz
- Dill - 0.5 oz
- Parsley - 0.4 oz
- Garlic - 0.1 oz
- Meyer Lemon Juice - 0 fl oz
- Basil - 1.4 oz
- Sugar - 1.8 oz
- Salt - 1.2 oz
- Ground Black Pepper - 0.1 oz
Step by Step guide
Step 1
Knead the dough from flour, salt (20 g), and water.
Step 2
Prepare the filling: dice the pumpkin and onion into 0.5x0.5 cm cubes and place them in a bowl;
Step 3
Add salt (6 g), pepper, sugar, vegetable oil, and mix well.
Step 4
Prepare the pesto sauce with sour cream: rinse the herbs under running water and sort them;
Step 5
Peel the garlic;
Step 6
Chop the herbs, garlic, and basil in a blender;
Step 7
Transfer the mixture to a container, add olive oil and lemon juice. Season with salt to taste. Then add sour cream and mix well.
Step 8
Roll out strips of dough 10 cm wide, 27 cm long, and 1 mm thick;
Step 9
Place 40 g of pumpkin filling on each strip. Fold the strip with the filling in half lengthwise and pinch the edges, then roll the strip into a rose shape;
Step 10
Steam on high heat for 5 minutes;
Step 11
Serve the dumplings on a plate. Drizzle with sauce and garnish with basil sprigs.
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