Cozy Fall-Inspired Chicken and Pumpkin Dumplings
Hey there! Are you ready to cozy up with a delicious meal that truly embodies the flavors of fall? Today, I’m super excited to share a recipe for Chicken and Pumpkin Dumplings. This dish is like a hug in a bowl—perfectly warm, hearty, and bursting with seasonal goodness. Trust me; once you try these fall-inspired dumplings, they’ll become a staple in your kitchen!
Nutritional Benefits
Let’s talk about why these dumplings are not just tasty but also a great choice for you! Ground chicken provides lean protein, which is fantastic for muscle health and keeping you full longer. The pumpkin puree is loaded with vitamins A and C and is a great source of fiber, which aids digestion and helps regulate your blood sugar levels. Plus, it’s low in calories, making this meal a nutritious option as the cooler weather approaches. Talk about a win-win!
Adaptable Variations
Feel free to have some fun with this recipe! Here are a few variations that you might want to try:
- Gluten-Free Option: Swap out the all-purpose flour for a gluten-free 1:1 baking mix. Your dumplings can still be delicious!
- Vegetable-Packed Dumplings: Add some finely chopped spinach or kale to your filling for an extra nutrient boost.
- Spicy Kick: For those who love a bit of heat, mix in some red pepper flakes or a dash of hot sauce to the filling.
- Herb Swaps: Use fresh herbs like thyme or parsley instead of cilantro for a different flavor profile.
Let’s Make Some Dumplings!
Ingredients
- 1 pound ground chicken
- 1 cup pumpkin puree (canned or fresh)
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt (for dough)
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon olive oil (for cooking the chicken)
- Fresh cilantro leaves (for garnish)
- Shredded carrots (for garnish)
- Salt and pepper to taste
Cooking Instructions
- In a large bowl, combine the ground chicken, pumpkin puree, minced garlic, chopped onion, grated ginger, cinnamon, nutmeg, salt, and pepper. Mix well until everything is combined, then set it aside.
- In another bowl, stir together the flour and 1/2 teaspoon salt. Make a well in the center and crack the egg in there. Gradually add water as needed until you have a soft dough. Knead it on a floured surface for about 5-7 minutes until smooth.
- Divide the dough into four pieces. Roll each piece out into a thin sheet, about 1/8 inch thick. Use a round cutter or a glass to cut out circles about 3 inches in diameter.
- Place a small spoonful of your chicken and pumpkin filling in the center of each dough circle. Fold the edges over to create a half-moon shape, pinching the edges tightly to seal the dumpling. Repeat until all your dough and filling are used up.
- Boil a large pot of water. Gently add the dumplings in batches, being careful not to crowd the pot. Cook for 4-5 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the cooked dumplings in a single layer and sauté for 2-3 minutes until they are lightly browned.
- Pour in the vegetable broth and heavy cream, stirring to combine. Add the soy sauce and let it simmer for another 5 minutes so the sauce can thicken a bit.
- Give it a taste and adjust the seasoning with salt and pepper as needed. It should be super flavorful!
- To serve, spoon the sauce over your dumplings in bowls and garnish with fresh cilantro leaves and shredded carrots. Enjoy your warm, cozy meal!
Practical & Valuable Tips
- For even better flavor, let the filling sit in the fridge for about 30 minutes before filling the dumplings. This allows the spices to meld together!
- If you want to make these ahead of time, feel free to freeze the unboiled dumplings. Just make sure to separate them with parchment paper and store in an airtight container.
- Leftover dumplings can be stored in the fridge for up to three days and reheated in the skillet with a little broth to warm through without losing moisture.
Equipment Needed
Here’s a friendly reminder of what you’ll need to make these tasty dumplings:
- A large bowl for mixing your filling
- A rolling pin for your dough
- A round cutter for creating your dumpling circles
- A large pot for boiling the dumplings
- A slotted spoon for removing dumplings from hot water
- A skillet for sautéing and making the sauce
Frequently Asked Questions
- Can I use turkey instead of chicken? Absolutely! Ground turkey is a great substitute and will work just as well.
- What if I don’t have fresh pumpkin puree? Canned pumpkin puree is a perfect alternative, and it saves time!
- Can I replace heavy cream with something lighter? Of course! You can use half-and-half or even coconut milk for a lighter sauce.
- How do I know when the dumplings are cooked through? They will float to the top of the boiling water when done!
- Can I make these ahead of time? Definitely! You can prepare the dumplings and either cook them ahead of time or freeze them for later use.
I hope you’re as excited about these Chicken and Pumpkin Dumplings as I am! If you give this cozy recipe a try, I would love to hear how it turns out for you. Don’t forget to follow me on Pinterest for more delicious fall-inspired recipes and culinary tips that you’ll enjoy making at home. Happy cooking!
