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Butternut Dumplings (Doughboys)

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“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.”
2hrs 10mins

Ingredients Nutrition


  1. Pre-heat the oven to 375°F.
  2. 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.
  3. Once the squash has cooled, scoop the flesh out into a bowl. Mash with a fork or with an electric beater.
  4. Season with salt and pepper. Add the egg yolks to the squash and mix well.
  5. Add the flour to the squash and mix well.
  6. 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.
  7. The dumplings will float to the surface when they're done. Serve dumplings with boil-up.

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