Alimonia

Vegan pumpkin dumplings with sage butter

1.12.2023

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Author:

Nicole / Alimonia

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Hearty dishes

∙ Gluten-free & vegan∙

I have long wanted to create a dumpling recipe that is prepared without the breadcrumbs and, above all, without the risk of the dumpling dough falling apart during cooking😅 This has already happened to me twice and I was only able to make a dumpling dough gratin from it😅 This recipe for pumpkin dumplings is very simple and consists of just three ingredients. The dumpling dough is wonderful to prepare and stays nice and compact even when cooked😊I served the dumplings with a lightning-fast sage butter. However, you are completely free to prepare a different side dish. A vegan goulash, red cabbage, oven vegetables or a red wine sauce would certainly also harmonize wonderfully. Either way, you'll impress everyone with these pumpkin dumplings. Have fun trying them out😊

Ingredients

400g floury potatoes
300g Hokkaido pumpkin
150g potato flour
1-1 1/2 tsp salt
Pepper
Pinch of nutmeg powder
1/4 tsp paprika powder

Sage butter

30g vegan butter or olive oil
4 cloves of garlic, finely chopped
1/2 bunch sage
vegan grated cheese (optional)

This is how it's done

Preheat the oven to 220 degrees top/bottom heat.
Cut the pumpkin with skin into large cubes. Cook in the oven for 25 minutes until soft. Remove and leave to cool slightly.
Cook the potatoes in a pressure cooker or in boiling water until soft. Remove, leave to cool slightly and remove the skin.
Mash the potatoes to a puree using a potato masher or a fork. Also mash the diced pumpkin and add to the potatoes. Add the potato flour, salt, pepper, nutmeg powder and paprika powder and mix everything together with your hands to form a dough. The dough should no longer be sticky. If it is too sticky, add more potato flour. Place the dough in the fridge for 30 minutes.
In the meantime, peel and finely chop the garlic cloves. Wash the sage, pat dry and cut into fine strips.
After the resting time, shape the dumpling dough into 5-6 balls of the same size so that they hold together well.
Heat the water in a large pan and add 1 teaspoon of salt. As soon as the water boils, turn the temperature down so that the water is only simmering (must no longer boil). Carefully place the dumplings in the water and cook for 25 minutes. The dumplings are ready as soon as they float to the surface of the water.
Heat the vegan butter or olive oil in a pan. Sauté the garlic cloves for 2 minutes. Add the sage strips and fry for a further 1-2 minutes.
Arrange the dumplings in deep plates and top with sage butter. If you like, you can sprinkle some grated vegan cheese on top.

Note: After cooking, the pumpkin dumplings can also be fried in sage butter until golden brown. This gives them a slightly crispy crust.