Prep 10 mins
Cook 2 hrs
These are great in Maori Boil-up ( a boiled meat and root vegetable soup). Included are directions for cooking in water, but they may be added to your simmering soup and cooked for about 10-15 minutes. A slightly wetter dough will result in fluffier dumplings. Cook time includes roasting squash and letting it cool.
- 1⁄2 large butternut squash
- 3 egg yolks
- 1 1⁄2 cups unbleached flour
- 1⁄2 teaspoon salt
- 1 pinch fresh ground black pepper
- Pre-heat the oven to 375°F.
- Cut the squash into quarters and lay flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 1 hour or until soft. Set aside to cool.
- Once the squash has cooled, scoop the flesh out into a bowl. Mash with a fork or with an electric beater.
- Season with salt and pepper. Add the egg yolks to the squash and mix well.
- Add the flour to the squash and mix well.
- Bring salted water to the boil and then gently drop several tablespoonfuls of the dough mixture into the water. Be careful not to crowd the pot.
- The dumplings will float to the surface when they're done. Serve dumplings with boil-up.