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Dumplings with pumpkin filling

Tasty at any time of day, a recipe from Cyprus


  1. The night before peel and grate the butternut squash. Mix it with a little salt and 2-3 tablespoons of sugar and then place it in a colander to drain overnight in the fridge.

  2. The following day mix all the ingredients of the dough to forma nice soft dough and let it rest for 30 minutes.

  3. Preheat the oven at 175 Celcius 

  4. Take a piece from the dough and shape it into a rough disc. Use a round cutting tool or a bowl to cut smaller discs. Continue until you have used all the dough.

  5. Add some of the filling on the one half of the disc and folt it over into a semicircle. 

  6. Press it down with your fingers to seal it and use a fork to press the edges. 

  7. Place them on a tray and brush them with olive oil and bake them for 30-35 minutes until golden brown.


For the dough

1 kg of bread flour

1 tbsp salt,

360 ml lukewarm water

50 ml of orange juice

4 tbsp baking powder (20 g)

170 ml of sunflower oil

2 tbsp sugar

For the filling

850 gr. grated butternut squash

1 tbsp black pepper

1 tbsp ground cinnamon.

170 gr. coarse bulgur

a little salt

2-3 spoons of sugar (40-70 g)

130 gr. raisin

½ cup olive oil (80 ml)

½ cup seed oil (80 ml)

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