Potato Buns with Pumpkin Filling

For the potato dumplings with pumpkin filling, make a yeast dough with the given ingredients and let it rise once. In the meantime, prepare the filling by sautéing the chopped onion in butter and adding the pumpkin. Add a little paprika powder and deglaze with a dash of vinegar.

Then fold in the whipped cream and let the mixture boil down to a creamy consistency and season to taste and let it cool. Beat the dough together and roll out to about 1 cm thick. Cut into 5 cm x 5 cm squares and place the pumpkin filling in the center.

Twist together at the four corners, dip briefly in melted butter and place in a lined Dariol dish. Allow to rise and bake the Erdäpfelbuchteln with pumpkin filling in the oven at 160 – 170°C for about 20 – 25 minutes.

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