Pumpkin Dumplings with Chestnuts and Sage Butter for St. Martin's Day

For St. Martin's Day there are autumnal pumpkin dumplings with roasted chestnuts, sage butter and a small lamb's lettuce salad. The dumplings are mild, aromatic and not too heavy.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 600 g Hokkaido pumpkin
• 400 g floury potatoes
• 150 g precooked chestnuts
• 120 g wheat flour
• 1 pc egg (size M)
• 80 g breadcrumbs
• 1 pc onion
• 80 g butter
• 10 pc fresh sage leaves
• 1 pinch nutmeg, grated
• 150 g lamb's lettuce
• 1 tbsp apple cider vinegar
• 2 tbsp cooking oil
• salt
• pepper

Method

1. Cook the potatoes in salted water for about 25 minutes until soft, drain, peel and press through a potato ricer while still hot.
2. Remove the seeds from the pumpkin, peel it and cut into small cubes. Steam in a pot with a little water, covered, for about 10 minutes until soft, drain and let it steam dry well.
3. Mash the pumpkin finely with a fork. Finely dice the onion and sweat it in 20 g butter until translucent.
4. Knead the potato mixture, pumpkin, onion, egg, flour, breadcrumbs, salt, pepper and a pinch of nutmeg into a smooth dough. Let it rest for about 10 minutes.
5. Crumble the chestnuts coarsely. Mix half of them into the dough.
6. Shape about 12 dumplings with damp hands. Poach them in simmering, lightly salted water over low heat for about 15 minutes, without the water boiling.
7. Roast the remaining chestnuts in a pan with 1 tbsp oil until golden brown and season with salt.
8. Let the remaining butter foam with the sage leaves in a pan over medium heat until it smells nutty. Briefly toss the dumplings in it.
9. Trim and wash the lamb's lettuce. Stir a dressing from vinegar, 1 tbsp oil, salt and pepper and toss the salad with it.
10. Arrange the dumplings with sage butter, chestnuts and lamb's lettuce and serve immediately.