Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushrooms
Squash
Shape
Serve
How it's done
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Mushrooms
Peel and finely chop the onion and garlic. Finely chop the mushrooms. Heat the oil in a non-stick frying pan. Sauté the mushrooms, onion and garlic in the pan for approx. 10 mins. Add the spinach, cook for approx. 3 mins., season. Remove, allow to cool slightly.
Squash
Remove the seeds from the squash, cut into approx. 2 cm cubes. Cook the squash in boiling salted water for approx. 5 mins. until soft. Remove the squash with a slotted spoon, drain well, place in a measuring cup, puree.
Mix approx. 150 g of the squash puree with the mushrooms. Place the remainder of the squash puree in a bowl, keep warm, set aside the salted water.
Shape
Roll out the dough, spread the filling over the dough, leaving a border of approx. 1 cm. along the long edges. Brush the edges of the dough with a little water.
Fold the lower third of the dough over the filling, fold the upper third over the top.
Press down on the dough using the handle of a wooden spoon, creating rectangles approx. 4 cm wide. Separate the dumplings using a sharp knife, press the edges down firmly.
Maultaschen dumplings
Bring the reserved salted water to the boil once more. Reduce the heat. Cook the dumplings in batches in simmering water for approx. 5 mins. Remove with a slotted spoon, drain.
Serve
Mix the mascarpone with the warm squash puree, season with salt. Plate up the squash with the dumplings. Drizzle with the pumpkin seed oil, sprinkle with the pumpkin seeds.
How-tos
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