What can I say? I really don't like fall. Summer is over, days are getting shorter, it is dark outside when I wake up in the morning. It's cold, wet and windy. Not much to like. I really can't help it.
The only thing I'm really waiting for are colorful markets full of fall goodies, with undisputed Autumn Queen, almighty Lady Pumpkin.
I love pumpkin for her shapes and colors, but what is the most important - for her icredible versatility. You can use her for soups, curry, sauces, pancakes, desserts, spreads- you are limited by your imagination only. Pumpkin is great in sweet and savoury dishes as well. You can bake it, cook it, feeze it. It is just perfect.
Ok, pumpkin saves the autumn situation just a bit 🙂 Especially on a day like today, when it is cold, dark and rainy outside.
These simple dumplings definitely made my day today. They are easy, fast to make (especially if you have pumpkin puree somewhere in the fridge). You can serve them just after cooking, but I highly recomment to brown them on a butter. They will get a beautiful golden color and delicious crunchy edges. They are just heaven in your mouth 🙂
Makes 2-3 servings
- 200 grams pumpkin puree
- 200 grams quark
- 1 cup all purpose flour (the exact amount depends on how watery your pumpkin puree was) + extra for flouring the working surface
- 4 tsp brown sugar (or more if you want)
- 1 egg
- 1 egg yolk
- 1/4 tsp cinnamon + extra for dusting
- 1/8 tsp ground cloves
- 1/2 orange, zest only (grated finely)
- powdered sugar for dusting
- pinch of salt
- 1/2 orange, juice only
- 2 tbsp honey
- 4 plums, cut in quarters
- 2 tbsp frozen cranberries
Start with making the sauce.
Heat an orange juice in a sauce pan. Add honey, plums and cranberries. Cook on a medium heat until fruits are tender and juice reduce and thicken. Set aside.
Cook water in a big pot. Put some salt in it.
Using potato masher or fork, mash quark and mix it with pumpkin puree in a big bowl.
Add sugar, egg, egg yolk, spices and orange zest.
Add part of the flour and mix everything using your hands. Control the consistancy of the dough while adding the rest of your flour. The dough should be quite smooth and slightly sticky.
Note! Do not put too much flour into your dough, otherwise the dumplings will be hard and not fluffy.
Place the dough on floured surface. Roll it and then cut into sloping dumplings.
Working in batches put them into a boiling water (make sure they don't stick to the bottom) and cook for about 1-1,5 minute after they bob up.
Drain the dumplings and transfer them to a plate.
Heat a butter on a big pan. Put the dumplings on a pan and fry until crunchy and golden.
Transfer them into a serving pan. Sprinkle with powdered sugar and pinch of cinnamon.
Serve hot with plum and cranberry sauce.