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Butternut Dumpling


Pumpkin Dumplings

Pumpkin Doughboys

S. Wongkaew

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


  1. Pre-heat the oven to 375F.
  2. 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.
  3. Once the squash has cooled, scoop the flesh out into a bowl. Mash with a fork or with an electric beater.
  4. Season with salt and pepper. Add the egg yolks to the squash and mix well.
  5. Add the flour to the squash and mix well.
  6. 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.
  7. The dumplings will float to the surface when they're done.
  8. Serve dumplings with boil-up.
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