Earth Apple-Pumpkin Dumplings

The day before make potatoes (1) in their skins in salted water. The following day, peel and press through a press.

Remove peel from potatoes (2), grate and squeeze well. Brown the butter or light butter and knead it with the egg yolk and potato flakes into the squeezed potatoes. Season with salt, pepper and nutmeg. Finely dice the pumpkin, drain well on kitchen roll, knead into the potato mixture. From the amount, form twice the number of dumplings indicated above.

Peel the potatoes (3), grate coarsely, sprinkle with a little salt and leave for 3 minutes. Squeeze well in a dish, mix with the egg white, season with salt, pepper and nutmeg.

Heat the oil to 180 °C. Cover the dumplings with the rasps, place on kitchen roll. Later bake in 3 portions for 7 minutes each, drain.

Bake the dumplings repeatedly in portions for 3 min. shortly before serving.

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