Best 4 Pumpkin Dumplings Recipes

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Pumpkin dumplings, a comforting and flavorful dish, have been enjoyed for centuries in various cultures around the world. These delectable treats are known for their soft, pillowy texture and are often filled with sweet or savory ingredients. Whether you prefer a traditional pumpkin filling or crave something more adventurous like a cheese or meat filling, there's a pumpkin dumpling recipe out there to satisfy your taste buds. In this article, we will explore the world of pumpkin dumplings, providing you with a variety of recipes to choose from, catering to different dietary preferences and skill levels. So, get ready to embark on a culinary adventure and discover the perfect recipe to create mouthwatering pumpkin dumplings that will warm your heart and delight your senses.

Let's cook with our recipes!

PUMPKIN DUMPLINGS



Pumpkin Dumplings image

Here is a nifty little side dish. It's inexpensive and really quite easy to prepare. Plus, they can be boiled in advance and sauteed just before serving. These little dumplings are kind of like spaetzle and would go nicely with anything grilled. You could also combine them with any number of sauces: tomato, cheese, etc. I hope you enjoy them!

Provided by Normaone

Categories     Cheese

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup canned solid-pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon baking powder
1/2 cup flour
3 tablespoons butter
1/2 cup parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder.
  • Blend well.
  • Add flour.
  • The dough should be soft.
  • Dip a 1/2 teaspoon measure into the boiling water.
  • Scoop up a generous 1/2 teaspoon of the dough.
  • Drop dough into boiling water.
  • Repeat until all of dough is used.
  • Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough.
  • Boil dumplings about 10 minutes.
  • Transfer to a colander with a slotted spoon to drain.
  • In a large skillet, melt the 3 tablespoons butter over medium heat.
  • Add the dumplings and saute until beginning to brown, about 8 minutes.
  • Transfer to a serving dish and sprinkle with the Parmesan.
  • Serve.

PUMPKIN DUMPLINGS



Pumpkin Dumplings image

Categories     Cheese     Dairy     Vegetable     Side     Sauté     Parmesan     Pumpkin     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 Side-Dish Servings

Number Of Ingredients 8

1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour
3 tablespoons butter
1/2 cup grated Parmesan cheese

Steps:

  • Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft).
  • Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain.
  • Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

PUMPKIN DUMPLINGS



Pumpkin Dumplings image

Provided by Bryan Miller

Categories     side dish

Time 15m

Yield Serves 4

Number Of Ingredients 4

1 egg
1 cup pumpkin puree (see instructions)
1 3/4 cups all-purpose flour
1/2 teaspoon nutmeg

Steps:

  • Mix the egg and pumpkin puree in a bowl. With a wooden spoon beat in the flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and beat several times to incorporate.
  • Bring a large, deep pot of salted water to a boil. Take a wooden cutting board or any flat platter and place several tablespoons of the dough on top. Use a large chef's knife to spread the mixture over the board so that it is about 1/8 inch thick. Hold the board over the pot of water and, using the knife, slice off strips about 1/4 inch thick and about 3 inches long. (The strips will look rough at this point, but don't be discouraged: the dumplings will take shape as they hit the water.) Dip the knife in the boiling water from time to time to make the cutting easier. When the dumplings rise to the surface, let them cook another minute before removing with a slotted spoon and dropping in a bowl of ice water.
  • When all the dumplings are cooked, drain in a colander. Before serving, saute them quickly in butter and season with salt, pepper and, if desired, Parmesan cheese.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 2 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN AND PUMPKIN WITH DUMPLINGS



Chicken and Pumpkin with Dumplings image

Asha Gomez moved to the American South from Kerala, a region of southern India. This recipe, from her book "My Two Souths: Blending the Flavors of India into a Southern Kitchen," marries Southern-style dumplings made with rice flour and Indian flavors. The dish relies on stewing the chicken, a technique common to both cultures. Although smaller, dense pie pumpkins work here, they can be stringy and have less flavor than other forms of pumpkins and hard squash. Ms. Gomez likes calabaza squash, also known as West Indian pumpkin, which has a mottled skin that can range from dark green to light orange mottled with amber. The dusty blue-gray Jarrahdale pumpkin works well, too. In both cases, you will have a lot of pumpkin meat left over to cook, purée and freeze for baking or soup. The kabocha squash, or Japanese pumpkin, which has a dull, deep-green skin with some celadon or white stripes and averages about two to three pounds, is another option.

Provided by Kim Severson

Categories     dinner, dumplings

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 small fryer chicken (2 1/2 to 3 1/2 pounds), cut into 8 pieces
1/4 cup unbleached all-purpose flour
3 shallots, peeled and thinly sliced
1 1-inch piece peeled fresh ginger, thinly sliced
2 cups of raw pumpkin, such as kabocha, Jarrahdale or red kuri, seeded, peeled and diced
2 stalks celery, rough cut into large chunks
2 fresh bay leaves
2 sprigs fresh thyme
1 teaspoon turmeric powder
1 1/2 teaspoons salt
4 cups chicken stock
2 cups coconut milk
15 fresh Thai basil leaves, for garnish
2 cups rice flour
1 teaspoon cumin seeds
1/2 teaspoon kosher salt

Steps:

  • Cook the chicken: Put the olive oil in a large Dutch oven with a tight-fitting lid and heat on medium until the oil is hot. In a separate bowl, dredge the chicken pieces in flour. Drop the chicken into the hot oil, 2 or 3 pieces at a time. Be careful to avoid crowding. Brown for about 2 minutes on each side.
  • Remove the chicken from the Dutch oven. Add the shallots and ginger and cook, stirring, for 2 minutes. Add the pumpkin, celery, bay leaves, thyme, turmeric and salt. Cook, stirring, for 1 minute; stir in the stock.
  • Return the chicken to the Dutch oven; cover, reduce heat to medium-low, and simmer for 15 minutes. Add the coconut milk and stir just until combined.
  • Make the dumplings: In a medium bowl, mix the rice flour, cumin seeds and salt. Gradually stir 2 cups warm water into the rice flour mixture to make a soft dough that is not sticky; the dough will have a somewhat fragile, sandy texture.
  • Form 24 1/2-inch small balls of dough with your hands or a melon baller. Make a small divot in each dumpling by pressing down in the center with your thumb (much as you would in making gnocchi or orecchiette pasta) and place on a plate or baking sheet.
  • Set a steamer basket over a medium pan containing 1 quart water. Place the dumplings in the basket, making sure they are not touching, and cover. Bring the water to a boil over medium-high heat. Steam the dumplings until they are firm and plump, 8 to 10 minutes.
  • Make the final dish: Drop the dumplings into the chicken mixture, stir ever so gently to coat the dumplings with the sauce, then cover again and simmer for 12 minutes. Remove from heat. Cut the basil into chiffonade, or thin ribbons. Serve in bowls with a scattering of basil.

Nutrition Facts : @context http, Calories 1046, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 50 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 22 grams, Sodium 1106 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use fresh pumpkin: Fresh pumpkin has a sweeter and more flavorful taste than canned pumpkin. If you're using canned pumpkin, be sure to drain it well before using.
  • Don't overmix the batter: Overmixing the batter will make the dumplings tough. Mix the batter just until the ingredients are combined.
  • Let the dumplings rest before cooking: Letting the dumplings rest for a few minutes before cooking will help them hold their shape.
  • Cook the dumplings in a single layer: Don't overcrowd the pot when cooking the dumplings. If the dumplings are too crowded, they won't cook evenly.
  • Serve the dumplings hot: Pumpkin dumplings are best served hot. You can serve them with a variety of toppings, such as butter, cinnamon sugar, or whipped cream.

Conclusion:

Pumpkin dumplings are a delicious and easy-to-make dessert that is perfect for fall. With a few simple ingredients, you can make these dumplings that are sure to be a hit with your family and friends.

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