Dumplings with Pumpkin Filling

For the pastry pockets with pumpkin filling first prepare the dough.

For the dough, mix all ingredients together and knead into a smooth dough. Wrap it in plastic wrap and let it rest for 1/2 h – 1h.

For the filling, sauté the finely chopped onions in the hot liquid butter, add the grated pumpkin and sauté both together until the liquid has evaporated.

Let the filling cool and add the remaining ingredients and season to taste. The mixture should not be too soft, otherwise add 1 – 2 tablespoons of breadcrumbs.

After resting, roll out the dough thinly and cut out round dough pockets with the help of a pastry cutter (Ø 7 cm).

Fill the dough circles with the pumpkin filling and close them well with the help of the pastry cutter. Then boil the dumplings in salted water for a few minutes.

They are ready when they float on the surface. Serve the dumplings with pumpkin filling while they are still hot.

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