Ingredients
- 300 g floury potatoes
- 250 g pumpkin
- 1 onion
- 80 g breadcrumbs
- 2 tbs potato starch
- 2 tbs almond butter
- 2 tbs olive oil
- nutmeg
- salt, pepper
- 1/2 bunch parsley
Preparation
1. Peel the potatoes and pumpkin, cut into cubes and place in Softiera insert.
2. Pour 150 ml of water into pot and place Softiera insert in it. Place EasyQuick with sealing ring 24 cm on pot.
3. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 10 minutes in the steam area.
4. Remove the EasyQuick at the end of the cooking time, take out the Softiera insert and let the potatoes and pumkin steam dry.
5. Press the potatoes and pumpkin through a potato ricer. Peel and finely chop the onion and add to the mixture.
6. Add the breadcrumbs, potato starch, almond butter and olive oil to the mixture, season with nutmeg, salt and pepper and mix well.
7. Using the EasyQuick, cut a circle out of baking paper and place in the Softiera insert.
8. Form four dumplings from the mixture and place in the Softiera insert.
9. Pour 150 ml of water into the pot and place Softiera insert in it. Place EasyQuick with sealing ring 24 cm on pot.
10. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 10 minutes in the steam area.
11. Chop the parsley leaves to serve over the dumplings.
Tip
- This goes really well with the dumplings: Melt 50 g of vegan butter in a small pot over a medium heat and continue to heat it until it bubbles and turns golden brown. Stir occasionally to prevent the butter from burning. As soon as it smells nutty, remove from the heat and leave to cool slightly.
This recipe has been tested and approved by AMC.
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