Savoury “Germknödel” dumpling with Tyrolean bacon and pumpkin

Name: Savoury “Germknödel” dumpling with Tyrolean bacon and pumpkin
Ingredients: 15 g yeast, alternatively fresh yeast; 1 tsp sugar; 120 ml milk; 1 egg; 1 pinch of salt; 250 g wheat flour, type 700; 20 g butter, room temperature; 1 tbsp butter for coating; Flour for dusting; 150 g HANDL TYROL Fine Ham Cubes (75 g for the filling and 75 g for the garnish); 200 g pumpkin, Hokkaido; 1 tbsp butter; 1 shallot; 1 tsp cumin, ground; 1 pinch of fleur de sel; pepper; ginger; Chilli, to taste; 1 orange, juice and zest; 100 g butter; Sage leaves; Pumpkin seeds; Pumpkin seed oil, to taste

www.handltyrol.com

A different take on “Germknödel”: with Tyrolean ham cubes and pumpkin

View full recipe on www.handltyrol.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.handltyrol.com.

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Ingredients

15 g yeast, alternatively fresh yeast
1 tsp sugar
120 ml milk
1 egg
1 pinch of salt
250 g wheat flour, type 700
20 g butter, room temperature
1 tbsp butter for coating
Flour for dusting
150 g HANDL TYROL Fine Ham Cubes (75 g for the filling and 75 g for the garnish)
200 g pumpkin, Hokkaido
1 tbsp butter
1 shallot
1 tsp cumin, ground
1 pinch of fleur de sel
pepper
ginger
Chilli, to taste
1 orange, juice and zest
100 g butter
Sage leaves
Pumpkin seeds
Pumpkin seed oil, to taste