Butternut Dumplings (Doughboys)

"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."
 
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Ready In:
2hrs 10mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • 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.

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