Why use chestnut flour in these pumpkin dumplings?

Chestnut flour helps bind the pumpkin puree and cornstarch, contributing to a firm yet tender dumpling texture and a unique nutty flavor.

How does umeboshi contribute to the leek sauce?

Umeboshi provides a subtle, salty, and slightly sour note that brightens the creamy leek sauce, adding depth and complexity to the flavor profile.

What is the purpose of the dashi broth for cooking the dumplings?

The dashi broth, made with shiitake, wakame, and ginger, infuses the dumplings with a delicate umami flavor as they cook, enhancing the overall dish.

Can I prepare the pumpkin dumplings in advance?

Yes, you can form the pumpkin dumplings ahead of time and store them on a floured tray in the refrigerator for up to a day before cooking them in the dashi broth.

What can I substitute for umeboshi in the leek sauce?

If you don't have umeboshi, a small squeeze of fresh lemon juice or a tiny pinch of white miso paste could offer a similar bright, salty, and tangy element to the sauce.

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Pumpkin Dumplings With Leek Sauce
[Vegan, Gluten-Free]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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Plated pumpkin dumplings, garnished with fresh sage and borage flowers, served on a bed of leek greens with drops of creamy leek sauce.

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Pumpkin Dumplings With Leek Sauce [Vegan, Gluten-Free]

Dairy Free

These adorable dumplings are made with pumpkin and chestnut flour for a unique, nutty dish. The strong flavor of the leeks are balanced with the rich, mellowness of the sage. This makes for a wonderful and impressive dinner party meal.

Ingredients You Need for Pumpkin Dumplings With Leek Sauce [Vegan, Gluten-Free]

To Make the Dumplings:

375 g of pumpkin
6 tablespoons of chestnut flour
2 tablespoons of extra virgin olive oil
1 tablespoon of cornstarch
1 sprig of thyme
1/2 teaspoon of grated organic lemon peel
Ginger juice to taste
Breadcrumbs to taste
Whole sea salt to taste

To Make the Sauce:

5 leaves of fresh sage
1 leek (including the green part)
1 tablespoon delicate extra virgin olive oil
Soy milk as needed
Acidified umeboshi as needed
White pepper to taste
Whole sea salt to taste

To Make the Broth:

1-liter water
1 dried shiitake mushroom
1 piece of wakame seaweed of about 1-inch
1 piece of ginger about 1 1/2-inches
Whole sea salt to taste

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How to Prepare Pumpkin Dumplings With Leek Sauce [Vegan, Gluten-Free]

Remove peel, seeds, and filaments from the pumpkin, cut into small, regular chunks.
Then let it stew with lid on a gentle heat with a pinch of salt, the oil, and the sprig of thyme until it becomes tender. When cooked, crush it with a fork until it is pureed and let it cool.
Add the lemon peel and ginger juice to taste.
Stir in a bowl the pumpkin puree with chestnut flour, starch, and breadcrumbs enough to get a fairly firm mixture that does not stick to your hands.
Form round balls all equal in size (to be more precise you can use an ice cream scoop).
Heat a thick-bottomed pot, add the oil and the leek cut into fine julienne and the sage leaves. Add a pinch of salt and cover with soy milk. Cook over low heat until the leeks become transparent.
Put the leeks in an immersion mixer or blender and blend with umeboshi acidulated, adding as much soy milk as necessary to obtain a soft cream.
Dip the dumplings in the boiling dashi and cook them until they come to the surface.
Serve placing the dumplings on the leaves, on top of some of the green part of the leek. Drop drops of leek sauce on the bottom of the plate. Decorated with sage leaves, borage flowers, and nasturtium.