Fresh recipes - Main courses
Stuffed Pumpkin Sweet Dumpling
The recipe might seem lengthy, in fact it is very simple.
Preheat the oven to 190 °C.
First, check if the pumpkins stand stable
If necessary, cut off the bottom – just enough to stand, not more.
Then cut off the tops and scoop out the seeds
If you cut the tops and a part of flesh remained above the seeds, keep this flesh for later to add it to the leek.
Sprinkle the oil over baking sheet, place pumpkins upside down and bake until tender – the knife will easily pierce the pumpkin
It takes about 20 minutes
For the last 5 minutes add the pumpkin tops on the sheet, too.
Meanwhile, cook the buckwheat
At 1.5 amount of water, bring to a boil, salt lightly and let stand away from fire covered with a lid.
Cut bacon into thinner stripes or cubes and fry over medium heat
Put aside 2-3 tablespoons of dripping.
Slice the leek
If you´ve kept a part of pumpkin flesh, cut it in small pieces and slowly fry fith the leeks until leeks begin to look transparent
Season with salt, lots of pepper, add the thyme, push 2 cloves of garlic and mix thoroughly.
Grate the cheese coarsely.
Mix buckwheat, bacon, leeks and cheese (keep a little bit of cheese aside)
If necessary add more salt.
Push 1 garlic into the dripping you´ve left.
Brush garlic dripping into baked pumpkins, stuff wuth buckwheat mixture and sprinkle with more cheese.
Return to the oven and bake for about 10 minutes, untill the cheese begin to golden.
Serve with fresh salad leaves only.
▪ Pumpkin holds it´s shape even if cut in half
It is best to scoop out with a spoon
🙂 Do not eat the peel.
▪ Keep hollowed seeds for later, you can bake them in the oven with soy sauce or salt and other spices.