Potato Dumplings with Pumpkin Zucchini Filling

Peel and chop the onion together with the young onion. Peel the butternut squash and cut into small cubes, also cut the zucchini into small cubes.

Sauté onion and young onion in hot olive oil, add asafoetida. Add pumpkin, sauté, add zucchini and also sauté briefly. Season with salt, pepper, galangal and the spice flowers. Add a little water and steam the vegetables until soft.

Finely chop the pumpkin seeds with a chopper. Drain the vegetables. Set aside the juice for later.

In the meantime, cook the potatoes in a pressure cooker until soft. Allow potato to cool slightly, peel and press while still warm with a potato ricer, mix together with all remaining ingredients to form a dough.

Fill the dough in portions with the vegetables and form into a dumpling. The mixture is enough for about 8 – 9 dumplings depending on the size.

Cook the dumplings in boiling salted water for about 15 minutes until they float to the top.

Arrange the dumplings, pour the juice set aside and serve.

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