Pumpkin Dumplings
Get ready to embrace the warmth of autumn with these delightful Pumpkin Dumplings! Perfectly soft and bursting with flavor, they combine the natural sweetness of Hokkaido pumpkin with savory onions and fresh herbs. This easy-to-follow recipe allows you to create a comforting dish that’s ideal for family dinners or special gatherings. The best part? They can be made ahead of time, making weeknight cooking a breeze. Whether served as a main dish or paired with light sides, these dumplings are sure to impress and delight everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 dumplings (serves 4) 1x
- Category: Main
- Method: Simmering
- Cuisine: Autumn
Ingredients
Scale
- 600 g Hokkaido pumpkin flesh
- 300 g day-old bread
- 1 onion
- ½ bunch parsley
- 2 tbsp pumpkin seeds
- 1 tbsp butter
- 2 eggs (size M)
- Salt
- Pepper
- 4 tbsp flour (add more if needed)
- 2 tbsp semolina
- 40 g Parmesan
Instructions
- Prepare the Hokkaido pumpkin by washing, seeding, and cutting it into cubes. Cook in salted water for about 10 minutes until soft.
- In a mixing bowl, dice the day-old bread and chop the onion and parsley. Toast pumpkin seeds in a pan until fragrant.
- Drain the cooked pumpkin, mix it with the bread, then add sautéed onions, parsley, eggs, flour, and semolina. Season well.
- Shape the mixture into about 12 dumplings. Chill for 30 minutes.
- Simmer dumplings in salted water for 10–15 minutes until they float to the surface.
- Serve topped with grated Parmesan and toasted pumpkin seeds.
Nutrition
- Serving Size: 3 dumplings (approximately 180g)
- Calories: 267
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
Find it online: https://isabellacooks.com/pumpkin-dumplings/