#KBFMakingOf: Vegan Pumpkin Dumplings
In my last blog post about Mabon I mentioned that we might try making pumpkin dumplings soon, but that we were still working on it.
Well, the opportunity came sooner than I thought – after writing and before publishing said post, to be precise.
And what can I say: it worked like a charm!
Due to a misunderstanding, we suddenly had a whole seeded Hokkaido pumpkin right after I wrote that we wanted to try pumpkin dumplings, sometime.
A recipe by truckelinchen on chefkoch.de (in German language) was also found at once and quickly veganised. Strictly speaking, we simply left out the eggs altogether, but next time we want to add a little liquid by the tablespoonful, as the dumplings were almost a little too firm that way.
Vegan Pumpkin Dumplings
- 1 kg flesh of mealy pumpkin, e.g. Hokkaido, Muscat or Hubbart
- salt, pepper
- rosemary to taste
Method of Preparation:
- Remove the seeds from the pumpkin, cut into large pieces and place on a baking tray. Cook in the oven at 180 degrees. This takes about 30 minutes. When the pumpkin is ready, scrape the flesh out of the skin. In the case of the Hokkaido pumpkin, you can process the skin as well; this also looks pretty.
- While still hot, mash the pumpkin with a potato masher and leave to cool.
- Put the pumpkin mash into a bowl and lift out 1/4 of the pumpkin mass. Fill the hole with cornstarch. This shall ensure that you always use the right amount of cornstarch and that the dumplings turn out properly.
- Add the removed pumpkin mass back in, mix everything together and season well with salt, pepper, nutmeg and rosemary.
- Form about six to seven dumplings. Simmer them in boiling salted water for about 30 minutes. Do not boil. The dumplings are done when they rise to the surface on their own.
Basically anything that goes with potato dumplings goes well with this. We ate our pumpkin dumplings with oven vegetables and sage oil.
And best of all: leftover dumplings can be sliced and fried in a bit of oil the next day. Delicious!
There is also a bit of Slowfood-Slow-TV – a kitchen meditation for the senses. ASMR possible:
Since we cut back our herbs on the balcony and windowsill, last week, instead of towards the feast of the Assumption of the Virgin Mary, as usual, we even had sage and rosemary fresh from our own harvest.
I am very happy to have found a delicious alternative to potato dumplings that suits my taste. Since I know that I feel so much better when I abstain from consuming nightshade crops, I have missed such dumplings very much.
Another plus is that I seem to be able to tolerate corn and cornstarch after all. I had initially confused that with the symptoms caused by the nightshade plants. This makes some recipes a lot easier.
Soon we might try whether this recipe also works with parsnips, but we are still working on that…
Update: We actually tried out parsnip dumplings as well as sweet potato dumplings for Christmas and found out that the recipe also works for croquettes. I will share more about that plus some notes when I revisit this post on February 1st 2022 at 4 p.m..
By the way, many people in Germany will not only be celebrating German Unity Day this coming Sunday, but also the German Thanksgiving. These pumpkin dumplings are bound to look good on the plate for this occasion.
Do you also have favourite dishes that you like to eat on certain occasions? What tastes particularly good to you in Autumn?
Are you ready to shine a bright light of awareness on the path of beingness, today?
Much Love, Steffi