Vegetarian Pumpkin Dumplings Recipe

Close up of dumplings
Pinghung Chen / EyeEm / Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 4-6 servings

Use fresh steamed or canned pumpkin puree for these vegetarian and vegan pumpkin dumplings. A fun and unusual entree or side dish to serve on Halloween, as a vegetarian Thanksgiving entree, or for any other fall occasion. You could also try this recipe using a different kind of squash, such as butternut squash. Add a sprinkle of cheese or use a vegan soy cheese and vegan margarine to keep this recipe vegan.

What You'll Need

  • 1/2 cup pumpkin
  • Ener-G egg replacer for 1 egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon baking powder
  • 1/2 cup flour
  • 3 tablespoons margarine
  • 1/2 cup Parmesan cheese or vegan Parmesan (optional)

How to Make It

  1. Whisk together the pumpkin, egg replacer, salt, nutmeg and baking powder in a large bowl. Slowly add the flour to form a soft dough.
  2. Boil a large pot of water and add a bit of salt. With a wet spoon, carefully drop a teaspoon of the dough into the boiling water. Continue dropping teaspoons of dough into the water.
  3. Allow dumplings to boil for 10-12 minutes. Remove from water and drain in a colander or on paper towels.
  1. In a large skillet over medium heat, melt the margarine. Sautee the dumplings for 7-10 minutes, or until lightly browned. Sprinkle with Parmesan cheese or a vegan cheese substitute, if desired, and serve hot.