"I love dumplings, so when the fall comes around and their is an abundance of pumpkin, what better way to enjoy it than in a dumpling form," says Jodi Moreno of What's Cooking Good Looking.
For the Dumplings
- a large shallot, diced
- 2 tablespoons of grapeseed oil
- 1lb pumpkin, pealed, seeded, and chopped
- salt & pepper
For the Dipping Sauce
- about 1/2 cup of tamari
- a few green onions, diced (then added to the tamari)
- Preheat your over to 350º F. In a medium pan, heat up a tablespoon of the oil over medium heat and toss in the shallots. Cook for a few minutes until the shallots get soft, but are not yet brown.
- Add the pumpkin and stir to coat with the shallots. Season with salt and pepper. Cook the pumpkin until is it soft and easily falling apart (about 15-20 minutes).
- Place the pumpkin shallot mixture in a bowl and mash the ingredients with the back of a fork until it is completely smooth. You can also do this using a food processor, but I find mashing it by hand works just fine.
- Sprinkle a pinch of flour onto a flat surface where you'll be making your dumplings so the dough does not stick. If your wonton wrappers are square, you want to make them into circles. Using the top of a cup, trace around it using a paring knife.
- Spoon a quarter sized dollop of the mixture into the center of the wrapper. You do not want too much or too little. It may take a few tries to get the amount just right.
- Using your finger, wet the edge of the wrapper with the water. Then, fold it in half and press down on the edges until the dumpling is sealed. Place the dumping onto a baking pan lined with parchment paper. Continue this process until your pumpkin mixture is gone.
- Using the remaining tablespoon of grapeseed oil, brush the dumplings (both sides) with the oil. Bake for 25 minutes, or until the edges start to brown. Serve warm with the tamari dipping sauce