Smoky & Savory Pumpkin Dumplings

Yields: 30-40 dumplings

Recipe and photo from Oramasama Dumplings

Our community manager loves to make dumplings! He came up with this smoky Pumpkin dumpling in honor of National Pumpkin Day. Making dumplings from scratch isn't always the easiest thing, but once you master the technique, you're set for life. Who doesn't love a dumpling, or an empanada or ravioli!?

Dumpling Dough

Ingredients

• 500g AP Flour

• 265g water

• 1 tbsp turmeric

• 1 tsp smoked paprika

can be made a day or more in advance

Instructions

1. Measure flour into a mixing bowl

2. Add the turmeric and smoked paprika

3. Add water and mix till all of the flour and water just come together

4. No need to knead quite yet, but place ball of dough into plastic film or a bag/bowl and keep cool (fridge is fine) for an hour or so

5. After it's rested, flour a surface and knead the dough for 5-8 minutes

6. Place back into something airtight and let it rest for at least another two hours.

Dumpling Filling

Ingredients

• 1 (8oz) Hodo Barbecue Cubes

• 1/2 Small Kabocha (or Red Kuri) Squash, steamed and cubed

• 5 large dried Shiitake Mushrooms

• 1 inch ginger, grated

• 2 scallions, cut into rings

• 1 tbsp soy sauce

• 1 tbsp Sesame Oil

• 1 tbsp Cooking Sherry or Cooking Sake

• 1 Shallot, minced

• 1 tbsp Maple Syrup

• S & P to taste

can also be pre-made.

Dumpling Assembly

Equipment needs

• Bamboo Steamer

• Wok

• Banana Leaves or Parchment Paper

• dowel/rolling pin

• scale

You may want to watch videos on rolling out dumpling dough and forming Soup Dumplings, XLB or Xiao Long Bao; it looks scary, but don't be deterred!

Instructions

1. Sauté Cubes as instructed on package; in this case get the tofu to your desired crispiness, then set aside

2. Rehydrate dried shiitakes and conserve the mushroom liquid

3. Once mushrooms are ready, cut them into 1/4" cubes

4. Cut squash in half, remove seeds, cut into wedges and toss into steamer till "al dente", then cube like the mushrooms (for Kabocha, skin and all!)

5. Sauté the shallots in a little bit of oil til they are translucent

6. Add the ginger for a few seconds, then add the mushrooms, soy sauce, cooking wine and sesame oil and cook until mushrooms start to brown

7. Throw in the squash and get it all mixed in nicely. Add S & P after tasting (since you've also used soy sauce, be careful!)

8. Take the mixture and in a mixing bowl, add to the BBQ Cubes

9. Mix well, but leave some texture! At this point, drizzle in the maple syrup to see if you want anymore sweetness (as with all dumplings, you will have some sort of dipping sauce to make a balance.)

Instructions

1. Bring your dough to room temp

2. Pinch off your dough at approximately 8-10g

3. Roll our your dough in circles

4. Fill your wrappers and pleat them in a round pouch formation like a Soup Dumpling

5. Place on round parchment or leaves and place in steamer

6. Steam for at least 8 minutes or until skin is translucent/cooked. Keep in mind, the filling is already fully cooked, so you just want to get everything warmed up and the pasta steamed through!