Thanksgiving Pumpkin Dumplings With Radicchio
Submitted by happyzhangbo
Pillowy pumpkin dumplings tossed with wilted radicchio, softened onions, and red pepper flakes. A low-fat vegetarian main dish that’s on the table in under 20 minutes.
YIELD
4 servingsPREP
8 minCOOK
8 minREADY
18 minThese pumpkin dumplings are one of those dishes that look and taste far more impressive than the effort involved.
Canned pumpkin puree gets whisked with eggs, flour, and salt into a simple dough, then dropped by spoonfuls into boiling water until they float to the surface, tender and pillowy.
They land in a pan of softened onions with a kick of red pepper flakes, then get tossed with sliced radicchio that wilts just enough to lose its bitter edge while keeping some bite.
Fresh parsley on top, and dinner is done.
Kitchen Tips
- Work in two batches when boiling the dumplings so you don’t overcrowd the pot and drop the water temperature
- Use a wet teaspoon to shape and release the dough. It slides off much easier
- The radicchio only needs 2 to 3 minutes in the pan. Overcook it and the bitterness comes back with a vengeance
- Try half whole wheat and half white flour for a nuttier, more rustic dumpling
Ingredients
Directions
Bring a large pot of salted water to a boil.
In a large bowl, whisk together the pumpkin purée, eggs, flour and 1 teaspoon salt to form the dough.
In a large saucepan, heat the olive oil over medium heat.
Stir in the onion and red pepper flakes and cook until softened, 4 to 6 minutes, remove from the heat and set aside.
When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water.
Continue forming dumplings until half the dough is used.
Cook until the dumplings float, then simmer for 2 to 3 minutes, remove with a slotted spoon and transfer to the saucepan with the onion.
Repeat with the remaining dumpling dough.
Return the saucepan with the onion to medium-high heat.
Toss in three-quarters of the radicchio and stir gently until just wilted, 2 to 3 minutes, season with salt.
To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley leaves.
Comments
