Stuffed Pumpkin Sweet Dumpling

The recipe might seem lengthy, in fact it is very simple.

categories: Main courses
portions: 4
time: 45 minutes

Steps

1

Preheat the oven to 190 °C.

2

First, check if the pumpkins stand stable

3

If necessary, cut off the bottom – just enough to stand, not more.

4

Then cut off the tops and scoop out the seeds

5

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.

6

Sprinkle the oil over baking sheet, place pumpkins upside down and bake until tender – the knife will easily pierce the pumpkin

7

It takes about 20 minutes

8

For the last 5 minutes add the pumpkin tops on the sheet, too.

9

Meanwhile, cook the buckwheat

10

At 1.5 amount of water, bring to a boil, salt lightly and let stand away from fire covered with a lid.

11

Cut bacon into thinner stripes or cubes and fry over medium heat

12

Put aside 2-3 tablespoons of dripping.

13

Slice the leek

14

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

15

Season with salt, lots of pepper, add the thyme, push 2 cloves of garlic and mix thoroughly.

16

Grate the cheese coarsely.

17

Mix buckwheat, bacon, leeks and cheese (keep a little bit of cheese aside)

18

If necessary add more salt.

19

Push 1 garlic into the dripping you´ve left.

20

Brush garlic dripping into baked pumpkins, stuff wuth buckwheat mixture and sprinkle with more cheese.

21

Return to the oven and bake for about 10 minutes, untill the cheese begin to golden.

22

Serve with fresh salad leaves only.

23

Tips:

24

▪ Pumpkin holds it´s shape even if cut in half

25

It is best to scoop out with a spoon

26

🙂 Do not eat the peel.

27

▪ Keep hollowed seeds for later, you can bake them in the oven with soy sauce or salt and other spices.