These Butternut dumplings, also known as "doughboys," are a usual accommpaniment to the Maori "boil-up."
Their fluffy consistency soaks up the delicious soup stock and makes for a heartier meal.
A slightly wetter dough will result in fluffier dumplings.
Check out the simple step-by-step instructions on how to make butternut dumplings.
- 2 cups of roasted squash, (1/2 large butternut squash, quartered)
- 3 egg yolks
- 1.5 cups of unbleached flour
- 1/2 tsp salt
- A pinch of freshly ground black pepper
- Pre-heat the oven to 375F.
- Cut the squash into quarters and lay flesh side up on a baking tray. 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.