Vegan Pumpkin & Pea Filled Dumplings
Dumplings! They come in so, so many different variations and all of them are probably extremely delicious. I think it’s not an exaggeration to say that everyone loves at least some sort of dumplings and I actually do have a theory on that. (Yep, forreal.)
Because a dumpling is basically a perfectly filled little package of flavor, providing you a ‘perfect bite’ with every bite! And that is just perfectly making sense, because every dumpling got filled with lots of love beforehand! An effort that is SO worth it!
and now the recipe for these:
Vegan Pumpkin & Pea Filled Dumplings
Ingredients*:
(*for about 25 little dumplings)
for the dough:
150g flour
1/3 tsp salt
1 tsp pumpkin puree
75g hot water
for the filling:
2 spring onions
70g peas (e.g. frozen)
1 tbsp sesame oil
4-5 tbsp soy sauce (or to taste)
1 tbsp miso paste
200g pumpkin puree
some lemon or lime juice (to taste)
a pinch of chili flakes, paprika powder and turmeric (to taste)
some grated or finely chopped ginger and garlic (optional, to taste)
a pinch of salt and pepper (to taste)
1/2 tsp chili sauce (optional)
1 tsp natural peanut butter (optional)
Instructions:
Start by mixing together all ingredients for the dough and knead (carefully because of the hot water!) into a dough. Then place it in the fridge for about 30mins.
To make the filling, sauté the chopped onions (and optionally also ginger and garlic) together with the sesame oil, spices and some tbsp of water until fragrant.
Add peas and sauté for another 2-3mins. Then also add the pumpkin puree* and let everything cook together.
Taste test the mix and add soy sauce, miso paste, lemon or lime juice and optionally also chili sauce to taste. Depending on the consistency also add some water to thin your filling out, or peanut butter to thicken it. (You are looking for a rather thick and creamy consistency here.)
Now roll out your chilled dough as thinly as possible while letting the filling cool for a while. When rolled out, use a glass or cookie cutter to cut out little circles and sprinkle some flour or starch in between them, so that they don’t stick together.
Fill each dumpling wrapper with about 1 tsp of the filling and fold into dumplings*.
Once all dumplings are filled and folded, steam them in some water or pan-fry them with some more sesame oil until golden brown. (You can also freeze the raw dumplings after filling and folding them!)
Garnish the cooked dumplings with some chili mayo, sesame seeds or more spring onion and serve with some soy- or peanut sauce! Done!
The perfect bite.
*Notes:
I already posted a recipe for some homemade pumpkin puree here on the blog, but for these dumplings (or at least for filling of these dumplings) you can also just chop your pumpkin into bite sized pieces, boil them until soft and then add those soft pieces to the pan just like that while making the filling. That way, instead of using smooth puree you can just slightly mash them up in the pan, which then adds to the texture of the filling and tastes just as great!
I folded my dumplings a little something like you would with japanese gyoza or korean mandu. However, there are many more ways and styles to fold your dumplings, so just choose whatever you like! You can find tons of detailed instructions online. :)
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi