This #recipe is brought to you by Spindrift! You all know that I love dumplings! Ive been folding dumplings wrappers since I was a little girl! But heres the thing about those little dumpling wrappersyou can stuff them with pretty much anything!! For this recipe, I wanted to make an Autumn twist on this family favorite, incorporating the flavors of fall, while staying to the basket of dumplings my mom makes every holiday season. While you can boil, steam, or fry them, to make them finger-food friendly, I recommend frying them. Definitely shareable (though you may not want to), bring a little Taste of Home into your kitchen or next dinner party! #TastesofHome #dumplings #spindriftpartner
1 tablespoon extra virgin olive oil
2 tablespoons dairy free butter
cup diced onion
4 sage leaves, chopped
teaspoon sea salt
1 teaspoon ground cinnamon
teaspoon ground ginger
teaspoon turmeric
teaspoon cracked black pepper
15 ounces pumpkin puree
1 tablespoon potato starch
20 dumpling/wonton wrappers
Vegetable oil for frying
Optional garnish: dairy free parmesan
Add olive oil and butter to a medium sauce pot over medium heat. When the butter begins to melt (around 1 minute), add onion, sage leaves, salt, cinnamon, ginger, turmeric, and black pepper. Saute until the onions begin to grow translucent (around 3 minutes). Add pumpkin puree and potato starch, stirring well until the mixture begins to thicken slightly. Remove from heat and let the mixture cool for at least 15 minutes. Place a dumpling/wonton wrapper on a flat surface. Wet the edge (about inch) of the top half of the wrapper with water. Spoon 2 teaspoons of filing into center of wrapper. Gently fold the bottom half up to meet the top half and seal the dumpling closed by pressing firmly along the edge. Repeat for remaining wrappers.
