Ultimate melt in your mouth dumpling dough (here with pumpkin filling)

Dumplings are one of my favourite meals. My mom’s special recipe for the dough makes them ultimately yummy. Using cooked potatoes  is the secret on how to make the dumplings melt in your mouth. Once you know how to make the dough you can get creative and make any filling you like. For Christmas my mom always makes them with cabbage and mushrooms. In summer they are best with strawberries. For meat-lovers you can make them with beef or chicken. This time because of the time of the year I decided to make them with pumpkin but my all time favourite is of course cabbage and mushrooms :) The recipe for the pumpkin filling comes from kwestia smaku whereas the dough is the recipe my mom learned from her mom.

Ingredients for the filling:

  • 1 cup pumpkin puree
  • 2/3 cup grated parmesan
  • 3 tbsp olive oil
  • 4 tbsp bread crumbs
  • a pinch of nutmeg
  • salt and pepper to taste

Preparation:

You can make the pumpkin puree yourself by peeling and cutting a fresh pumpkin into smaller pieces and then baking it in an oven with some olive oil and spices of your choice. Bake for around 30 minutes in 200C then cool and blend. Add bread crumbs and parmesan along with other spices and give it a good mix. Then prepare the dough.

Ingredients for dough:

  • 80 dag potatoes
  • 2 medium eggs
  • 350 gr plain flour
  • salt to taste

Preparation:

Cook, mash and cool the potatoes. Add eggs, flour and salt and knead until the dough binds well together and doesn’t stick to hand. The amount of flour is very approximate and will depend on how watery your potatoes are. Sometimes you will have to add quite a bit more flour and sometimes not. Divide the dough into smaller parts. Usually I get 5-6 parts from this amount of dough. Then roll out each part with a pin to around 2 mm thickness. Again you will need some flour in order to roll out the dough easilly and thinly.

Now that both the filling and dough are ready you can assemble your dumplings. There are different methods of doing that. You can use a regular glass to cut out circles in the dough. Then place around one to two spoons of the filling inside and bind together. You can smear the edges of the dough with yolk to make sure it binds better but it’s not neccessary. Make sure though that the filling doesn’t get caught in the binding or it will make the dumpling split while cooking. You can also use a fork to bind the dough better together and additionally make a nice pattern on the outside of the dumpling.

Happy kneading!

Leave a comment

Your email address will not be published. Required fields are marked *