Vegetarian Pumpkin Dumplings

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 05/27/21
Easy vegetarian pumpkin dumplings

The Spruce 

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
150 Calories
6g Fat
20g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 150
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 228mg 10%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 5g
Vitamin C 2mg 9%
Calcium 34mg 3%
Iron 2mg 11%
Potassium 150mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pumpkin-filled dumplings are a fun and unique recipe to serve as a Halloween party appetizer, as a vegetarian Thanksgiving entree, or as a fall dinner. Use fresh steamed or canned pumpkin puree for these vegetarian and vegan dumplings or go for a completely different squash all together. Add a sprinkle of cheese or use a vegan soy cheese and vegan margarine to keep this recipe vegan.

Ingredients

  • 1/2 cup pumpkin puree

  • 1 egg substitute

  • 1/2 teaspoon salt

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon baking powder

  • 1/2 cup all-purpose flour

  • 3 tablespoons margarine

  • 1/2 cup Parmesan, or vegan Parmesan, optional garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients
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  2. In a large bowl, whisk together the pumpkin, egg replacer, salt, nutmeg, and baking powder.

    Whisk together
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  3. Slowly add the flour to form a soft dough.

    Add flour
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  4. Bring a large pot of water to a boil 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. Allow dumplings to boil for 10 to 12 minutes.

    Bring water to boil
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  5. Remove from water and drain in a colander or on paper towels.

    Drain
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  6. In a large skillet over medium heat, melt the margarine. Saute the dumplings for 7 to 10 minutes, or until lightly browned.

    Saute dumplings
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  7. Sprinkle with Parmesan cheese or a vegan cheese substitute, if desired, and serve hot.