Pumpkin Dumplings

“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)

Tagged as: all-purpose flour, baking powder, basil, butter, egg, garlic powder, nutmeg, parmesan cheese, Pumpkin Palooza, pumpkin puree