#KBFMakingOf: Vegan Pumpkin Dumplings – Revisited
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Last year in September I shared a recipe for vegan pumpkin dumplings. In the course of that, I mentioned that we wanted to try the same thing with parsnips soon.
We have since done this successfully and we have also made sweet potato dumplings using the same recipe. All very tasty and just as easy.
Today and tomorrow, according to the Celtic calendar, the festival of Imbolc is celebrated – the beginning of spring, as it were, when the return of light is also celebrated. The white parsnip dumplings fit particularly well on the plate. Today we are serving them with tempeh and celery in the style of Tafelspitz – all vegan, of course.
Below you will find the recipe for vegan pumpkin dumplings again, which was inspired by the recipe by truckelinchen on chefkoch.de (in German language).
For parsnip dumplings, simply use peeled parsnips instead of pumpkin. Be aware that the parsnips taste surprisingly sweet later on.
For sweet potato dumplings, you simply use sweet potatoes instead of pumpkin, bake them in their skins and then process them without the skins.
Vegan Pumpkin Dumplings
Ingredients:
- 1 kg flesh of mealy pumpkin, e.g. Hokkaido, Muscat or Hubbart
- cornstarch
- salt, pepper
- nutmeg
- 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 had cut back our herbs on the balcony and windowsill late, 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.
Now that we have some experience with this recipe, a few more notes:
- The dumplings are great to reheat the next day. We have had the best experience heating them in a bowl with a lid over a water bath.
- The dumplings are great for freezing. Make sure that they do not stick together. We separated them with baking paper. We heat the frozen dumplings as described above. It just takes a little longer.
- The dumpling mixture can also be made into croquettes. For the breading, we use coarsely ground tender oat flakes after rolling the blanks in a mixture of 1 tsp turmeric, 2 tbsp spelt flour and 12 tbsp water. These are fried in plenty of oil and can also be frozen and later reheated from frozen in the oven. Likewise, leftover croquettes can be reheated in the oven the following day.
- I strongly suspect that this mixture is also suitable for Schupfnudeln and Gnocchi but I have not tried it yet.
Do you also have favourite dishes that you like to eat on certain occasions? What tastes particularly good to you in Early Spring?
Are you ready to shine a bright light of awareness on the path of beingness, today?
Much Love, Steffi
Those sound interesting, Stefanie. And, there’s no wheat! Yay! I’ll have to give it a go sometime.
If you prefer tatties, I could also provide a recipe for vegan potato dumplings (in case ye dinnae hae ane, awready). I cannot eat them, anymore, but they always worked great.
Ay, please! Tattie dumplins soond braw!
A’ll hae tae translate hit (tae the Ingels, nae the Scots) an can A git hit tae ye via dm oan the Twitter?
Ay, that wid be grand! Thanks, Stefanie 🤩
Looks lovely, I tried real dumplings with potatoes actually, but they never turn out….. even the packet ones don’t seem to turn out…. so I do my ‘Schwäbische Spätzle’ instead.
I can do those 🙂
Well, I’ve had my difficulties with Hungarian nockerln, so, I suppose we’re even, Ute! 😅