For the pumpkin seed dumplings boil the potatoes until soft. Peel and press through a potato press while still hot. Knead the potato puree with flour, semolina, curd, butter, yolk, nutmeg and salt to a dough. Form into a ball, wrap in plastic wrap and let rest for 20 minutes. Form the dough into a roll on a floured work surface and cut off pieces. Form the pieces into dumplings and cook in lightly boiling salted water until done. Strain.
Chop the pumpkin seeds. Roast a little in a large pan without adding fat. Roll the dumplings in the pumpkin seeds and drizzle the pumpkin seed dumplings with a little seed oil before serving.
Preparation Tip:
The pumpkin seed dumplings go well with a roast pork or glazed ribs.
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