Dumplings with Pumpkin and Bacon

Ingredients

• Pumpkin 5 lbs
• Bacon 10 oz
• Rosemary 2 sprigs
• Garlic 2 cloves
• Cinnamon ½ spoons
• Sugar 1 tablespoon
• Wheat Flour 20 oz
• Chicken Egg 1 piece
• Water 5 fl oz
• Milk 5 fl oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Mix the flour, egg, water, milk, 10 ml of vegetable oil, and 10 grams of salt. Knead the dough using a hook attachment.

Step 2

After 10 minutes, check the dough — it should come off your hands easily. If the dough is sticky, add a little more flour and knead for another 5 minutes. Wrap the finished dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Step 3

Remove the seeds from the pumpkin, cut it into large wedges without peeling, and arrange them on a baking sheet.

Step 4

Sprinkle the pumpkin with rosemary leaves, coarsely chopped garlic, sugar, and salt, then drizzle with oil.

Step 5

Place the strips of bacon on the same baking sheet and put it in the oven preheated to 355°F for 40 minutes.

Step 6

Remove the flesh of the pumpkin from the skin and blend it in a blender until smooth.

Step 7

Chop the bacon into pieces about 3–5 mm in size. Set aside a little chopped bacon for serving, and mix the rest with the pumpkin puree. Taste the puree and season with salt and pepper if needed. Add cinnamon.

Step 8

Roll out a portion of the dough and cut out circles using a cookie cutter or a regular glass.

Step 9

Place a spoonful of pumpkin filling in the center of the dough circle and tightly seal the edges, making sure to exclude any air from inside the dumpling. Arrange the finished dumplings on a floured surface.

Step 10

In a large pot, bring water to a boil and add some salt. Carefully add the dumplings and wait for them to float to the surface, then cook them for about 5 minutes.

Step 11

Transfer the cooked pumpkin dumplings to plates and sprinkle with bacon. Serve with sour cream or yogurt.