It’s not often that I make dumplings. I usually like to make things quick on the spot or multiple step recipes ahead of time that just look like I spent the day in the kitchen. All homemade, of course, but without all those hours by the stove. Dumplings are a bit time consuming I will admit, you can’t start it on the stove and go do something else while it’s doing it’s thing. But I will tell you for the few times I do, I wish I did more often. The dumplings take comfort food to a whole new level. Beyond spaghetti and meatballs, beyond meatloaf and mashed potatoes. These little dumplings are pillowy, creamy, earthy, nutty, fragrant, and rich all in one bite with the sage bringing it all together. And it’s PUMPKIN! Who doesn’t love pumpkin?
These delectable pumpkin dumplings were worth the effort. One of those special treats that has everyone looking dreamy in a mesmerized bliss. On a nutritional note, the pumpkin is full of good stuff like Vitamin A, Beta-carotene, Vitamin C, Fiber, Serotonin boosting amino acid, and Potassium! That’s a bunch of health in those delicious pumpkins. Roast those little sugar pumpkins, or pick up some cans for this savory meal you will want to write home about…enjoy!
Note: You will need a food scale.
24 ounces homemade roasted pumpkin puree, drained (about 1/2 a sugar pumpkin), or canned
5 1/4 ounces millet flour (I use Bob’s Red Mill flours)
5 3/4 ounces sorghum flour
4 3/4 ounces brown rice flour
2 ounces tapioca starch
5 ounces yellow corn meal flour PLUS more for dusting
1/2 cup non-dairy mozzarella shreds (I use Daiya brand)
3 teaspoons kosher salt
2 teaspoons pumpkin spice
1/2 teaspoon ground sage
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed black pepper
1/4 teaspoon baking soda
2 ounces (4 tablespoons) Earth Balance soy free spread, or other non-dairy butter
1 bunch of fresh sage leaves, stems removed (about 4 leaves per plate)
3 whole organic eggs
few pinches of salt for boiling water
*Roasting pumpkin is very simple. Preheat oven temperature to 400 degrees F. Line a baking sheet with parchment paper. Cut pumpkin in half, scoop out seeds, lie face down, and bake for 30-35 minutes. Seeds can be rinsed, patted dry, then roasted for 15 minutes for a healthy snack.
Use a hand held immersion blender or food processor to really get all the chunks out of the pumpkin. Heat a non-stick skillet (I use ceramic) to medium heat. Add pumpkin puree to the heat to pull out as much moisture as possible, about 2 minutes. Set aside.
Combine all flours in a large bowl, add kosher salt, pumpkin spice, sage, nutmeg, pepper, and baking soda. Whisk to combine. Add non-dairy mozzarella shreds, combine.
Flour a large cutting board with some ground corn meal (about 1/4 cup, or so).
Fill a pot of water, halfway, add a few pinches of kosher salt and bring to a boil.
Prepare a baking sheet lined with parchment paper for the dumplings.
Add eggs to the flour mix, using a fork combine without pressing down too much into the flour mix. Add the pumpkin puree, combine with a light hand until just combined. Using two soup spoons, grab about a tablespoon full and shape between the two spoons into oval shape dumplings. Lightly roll into the cornmeal. Transfer to the baking sheet.
Note: It will be very sticky, wet hands help to shape the dumplings (tough to take pictures of each step with wet and floured hands throughout. Hope the steps throughout are effective.)
Slowly drop the dumplings into the salted boiling water, without touching each other. If needed, boil in two batches. Wait until they float, about 4 minutes. Let it continue to cook another minute or two. Drain dumplings with a spider skimmer utensil, transfer into a bowl.
Meanwhile, heat a non-stick skillet set over medium-high heat, then add Earth Balance spread and sage leaves.
Let the Earth Balance spread brown just a little (about 45 seconds) and the skillet is sizzling add the dumplings and toss well just before serving.
Add more Earth Balance, if needed, to make sure your dumplings do not stick to the pan. Serve immediately with some of the sauteed sage leaves on each plate for garnish.
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