Gluten-Free Pumpkin Dumplings With Radicchio
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 115-ounce can pure pumpkin puree
- 2large eggs, lightly beaten
- 1cup store-bought gluten-free flour blend
- Salt
- 2tablespoons extra-virgin olive oil
- 1medium onion, finely chopped
- ¼teaspoon crushed red pepper flakes
- 1small head radicchio, sliced into ¼-inch strips (about 2 cups)
- 2tablespoons chopped fresh flat-leaf parsley
Nutritional analysis per serving (4 servings)
258 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 8 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
- Step 2
In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
- Step 3
When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.
- Step 4
Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with ½ teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.
Private Notes
Comments
The dumplings turned out lovely. Added a bit of shallot with the yellow onion. Didn't love the radicchio - too bitter for my taste. Next time I'll use kale or chard.
I used Trader Joe's canned organic pumpkin. It is not thick like Libby's. You could not get a a table knife to stand up in it, for instance -- which you could with Libby's. This is why I think I needed 1.5 cups of G-F flour to even get close to a "dough" that would hold a dumpling shape on the spoon. The sauce was good. Next time I'll use Libby's.
I made with regular flour and they are good. Added more flour to second batch, easier to handle, along with the addition of black pepper.
The recipe says: "To serve, divide the dumplings and sauce among four bowls....." What sauce, am I missing it? I don't see a sauce in the recipe?
Has someone frozen these and if so….the dough or the already cooked dumplings? Btw….i had less than 15 ozs of pumpkin so I made up the rest of the wet ingredient with leftover ricotta sitting in the back of my fridge. They were light and fluffy and sublime!
I sauteed these in some browned butter and sage after boiling. It was perfect! Crisped up well and tasted delicious