Oct 14
2008

Pumpkin Dumplings

in Dumplings, Recipes by Type, Side Dish

“I am the Emperor and I want [pumpkin] dumplings.” – Emperor Ferdinand I (I’m sure that he said it just like that.)

Whenever I go to an Italian restaurant I inevitably end up ordering gnocchi. Maybe it’s because I kid myself into thinking that I’m ordering something healthy, or maybe it’s just because I love them. What’s not to love? On my birthday, the day before Mr. Fuji proposed to me 7 years ago, he took me to a fabulous little Italian restaurant. I had gnocchi. In Tokyo one of my favorite places for lunch was a little Italian joint that I went to with friends several times. I always ordered their gnocchi lunch set. Good memories. Although the little gem of a recipe that I’m featuring today is not gnocchi, the final product is reminiscent of my favorite Italian dish. These pumpkin dumplings are cooked like traditional dumplings, by dropping spoonfuls of dough into boiling water.
Then they are pan fried in a bit of butter to give them a light golden brown crust. Even if you aren’t a pumpkin lover, you will like these. They are flavorful, a bit chewy, and they just have autumn written all over them. I just wish I had better pictures for you, but by the time we sat down to eat these, daylight was long gone and there was no way that any of them were lasting until morning light! I guess that means you’re going to have to make some and find out for yourself how beautifully yummy looking they are.

Pumpkin Dumplings
Adapted from this recipe
Makes 4 small side-dish servings

1/2 c. pumpkin puree
1 large egg
1/2 tsp. salt
1/8 tsp. grated nutmeg
1/2 tsp. garlic powder
1/8 tsp. (generous) baking powder
1/2 c. all-purpose flour
2 Tbsp. butter
3 Tbsp. fresh basil, chiffonaded (to learn how to chiffonade basil, go here)
1/2 c. grated Parmesan cheese (finely grated mozzarella cheese is also really good)
fresh ground pepper, to taste

Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg, garlic powder, 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 dumplings 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 basil, cheese, and fresh ground pepper and serve.

* Don’t forget! You have until the end of this week to enter the Pumpkin Palooza Giveaway (go here for instructions on how to enter)

{ 14 comments… read them below or add one }



Rachel@oneprettything.com October 14, 2008 at 3:38 pm

YUM! I love them too! I’m so tempted to make these…

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tamakikat October 14, 2008 at 5:21 pm

These gnocchi look good. They sound simple to make too. I woner which restaurant you had the gnocchi lunch at in Tokyo.

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slmpetersen October 14, 2008 at 6:08 pm

These look wonderful. What a great idea, thanks!

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LollyChops October 14, 2008 at 8:45 pm

Ok it’s official. Pumpkin and chocolate sounded tasty. Pumpkin pie.. another good one. But pumpkin dumplings!?!?! ARE YOU KIDDING ME!!! WOW! I am so making these this weekend. I WILL send pics.

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Bob October 14, 2008 at 10:03 pm

That will do. I love gnocchi too, if these are anything like it I will try them.

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Esteban October 15, 2008 at 2:04 am

Where’s a place in socal that you recommmend for gnocchi?

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Veronica October 15, 2008 at 5:19 am

That looks yummy.

I’ve actually never had gnocchi before. We’re making it in class during italian week tho. I’m excited.

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paoix October 15, 2008 at 10:28 am

pumpkin dumplings… mmmm… it’s lunch time here… this would be good right about now

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Sharon October 15, 2008 at 12:48 pm

Ooh, I love pumpkin so I’d really like these! Gnocchi is one of my favorites as well. I suppose it’s not actually that bad for you though it seems to always been in creamy sauces.

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Meg October 16, 2008 at 4:35 am

Wonderful! I will have to make these ASAP!

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Jackie October 16, 2008 at 1:46 pm

Yay! Fried healthy food! The best combo sometimes isn’t it? :) I bought a bunch of pumpkins yesterday because of you!

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Penny October 17, 2008 at 2:29 pm

these look amazing!! Not so sure about the pumpkin mac-n-cheese but maybe if I make these first it will “open my mind” a little!

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Kari October 19, 2008 at 11:18 am

I made these a few nights ago. They are pure love. :) Making your pumpkin mac and cheese today.

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ricer September 22, 2009 at 9:25 am

I share you love of Gnocchi
many many thanks for this lovely recipe!
keep up the good work lol :)

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