THE JOURNEY OF A PUMPKIN #RECIPE&PhotoBlog#: or how to turn this delicious veg into hot dumplings of pure heaven!!!!!

Hello my fellow steemians! You might be wondering what i'm doing travelling on a bus with a pumpkin in my lap? Well, that's a long and pretty wierd story i'll save for another time...What's important is what happened to this lovely pumpkin after i got home..

I'll share one of my favourite pumpkin recipes with you! The combination of pumpkin, blue cheese and hot chillies is to die for!!!! It's not the easiest recipe, but pretty simple if you follow a few basic steps... Using the simple pasta recipe i recently posted about in:
https://steemit.com/foodphotography/@homecook/pasta-pasta-pasta-simple-tip-to-pimp-up-your-favorite-pasta

OK, THE RECIPE:

~PUMPKIN AND MARINADE:

1/2 of a medium size pumpkin ( or you can use butternut sqash or even a few sweet potatoes)
1 ripe tomato
3 garlic cloves
3 spring onions
olive oil, salt and pepper
red or green chilly
thyme

~PASTA (gyoza style shape) FILLING:

roasted pumpkin (the one from above)
gorgonzola cheese
parsley
seasoning to taste ( i always add more chilly)

~PASTA DOUGH:

I make my own pasta dough, which is quite simple. You need 1 egg per a 100 g of 00 type flour (very important!!) and a table spoon of olive oil. That would serve 1 person, so i used 4 times that amount for this recipe.

If you don't want to make your own, you can use freshly made lasagna sheets ( just thin them out a bit with a rolling pin) from your local deli or even wonton wrappers.

THE METHOD:

#STEP ONE: marrinate and roast your pumpkin

Cut the pumpkin into wedges, peal the skin (no need if using butternut sqash or sweet potatoes). Crush the tomato, garlic, chilly and spring onions with olive oil and seasonings and brush it over the wedges. Leave for 15 min then bake in a preheated oven at 190 °C until golden ( about 20 min).

Ok, after roasting, the pumpkin should look like this. Already looks so delicious, right?

#STEP TWO: make the pasta dough

While the pumpkin is in the oven i prepare my pasta dough. So, 4 free range eggs, 400 grams of 00 type white flour and a few tablespoons of olive oil (optional)is all you need. Just throw it in a food processor and like magic it starts forming a ball. Take it out and kneed for a few minutes untill it becomes elastic and smooth. Wrap in plastic wrap and rest for 30 min. Now how easy is that???!!!

#STEP THREE: fill and cook the dumplings

After your roasted pumpkin has cooled and the dough's rested, its time to finish theses beauties. Make the filling by chopping the pumpkin, gorgonzola cheese and parsley together. TASTE!!! Add seasonings if needed.

Roll out your dough or use an alternative ( fresh lasagna sheets), cut it into rounds ( i used a wide coffee mug) and place a tablespoon of filling in the center.

Shape your dumplings to your liking, i chose the Japanese gyoza style. At this point you can also FREEZE them for another day! Steem the dumplings for 5 min in a little bit of water in a non stick pan and then crispen their bottoms on butter. Yummmm!!!!

Serve hot with soy sauce!!!!!Bon appetite!!!!!!