Potato Dumplings in Pumpkin Coat

For the Erdäpfelkugerln in pumpkin coat, peel the potatoes, cut into quarters and boil in salted water until soft. Strain and let steam briefly. While still hot, press through the potato press, season with salt and nutmeg. Mix with the yolks and Parmesan cheese.

Put the mixture in a pot and roast until it comes off the edge of the dish like choux pastry. Chill the mixture. Then form into nut-sized balls and coat them in flour, egg and chopped pumpkin seeds.

Fry in hot oil until golden on all sides. Lift out the pumpkin-coated potato dumplings and drain on paper towels before serving.

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