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4.10 from 10 votes

Vegan Pumpkin Dumplings

Vegan Pumpkin Dumplings will certainly become a fall favorite for you and your family. It's relatively easy to prepare and is kid friendly. Tasty, Healthy and Seasonal. The cook time mentioned below is for one batch of dumplings to boil in water. See notes below.
Prep Time25 minutes
Cook Time8 minutes
Total Time1 hour 3 minutes
Course: Appetizer, Main Dish
Cuisine: Asian, Vegan, Vegetarian
Keyword: Fall, Winter
Servings: 32 dumplings
Author: Belgian Foodie

Ingredients

Wonton Wrappers

Dumpling Filling

  • 250 g tofu frozen and defrosted (see notes below)
  • 300 g pumpkin puree
  • 1 tbsp sesame oil
  • 100 g leek or green onion
  • 200 g bok choy or Chinese cabbage sauteed
  • 30 g shallot chopped
  • 1 tsp ginger chopped
  • 1 tbsp soy sauce
  • 1.5 tsp Shaoxing rice wine or dry sherry
  • 1 tsp raw cane sugar
  • 1 tbsp corn starch optional
  • black pepper
  • salt (at end to taste)
  • 1 tbsp sesame oil

Instructions

Wonton Wrappers

  • Prepare Handmade Wonton Wrappers by following the link above in the list of ingredients or use equivalent amount of store-bought wonton wrappers (round preferably). Follow the instructions given for the wonton wrapper you choose to use.

Dumpling Filling

  • Prepare your pumpkin puree by following the link above in the list of ingredients or use the equivalent amount of canned pumpkin puree. Strain any excess liquid and let cool.
  • Clean and chop the leeks (or green onions) and the bok choy. Try to avoid having too big of pieces since they will need to fill the dumpling.
  • Pour the sesame oil in a pan over a medium flame. When hot, add the tofu, leeks, bok choy, and shallots into the pan. If you are using green onions you might add them with the minced fresh ginger below as they do not need to cook as much.
  • Add the minced fresh ginger and continue to cook one minute.
  • Add the soy sauce, Shaoxing rice wine and raw can sugar and continue to cook one minute.
  • Remove the pan from the flame. If you have too much liquid, remove some of the liquid so the filling is not too soggy. Let the filling mixture cool.
  • Add the pumpkin puree and, if using, the corn starch to the other ingredients in the dumpling filling mix. Mix well. The corn starch will help to absorb some of the liquid when the dumplings are cooked. If you prefer you may use tapioca starch or another kind of starch.

Assembling Dumplings

  • Roll out or prepare your wonton wrappers according to the instructions given for the type of wonton wrappers.
  • Place a wrapper in the palm of your left (or less dominant) hand. Use a tablespoon to add filling on top of your wrapper so about two-thirds (2/3) of your wrapper is covered by filling.
    Open Pumpkin Dumpling
  • Only if you are using store-bought wonton wrappers, wet a finger and rub it gently around the uncovered edge of the dumpling wrapper to help sealing. If you make handmade wonton wrappers, the dough will be moist enough to skip this step.
  • Fold gently the bottom half of the wonton wrapper towards the top (so the filling is inside). With the thumb and forefinger of your right (or dominant) hand, press gently the left side towards the inside. With your thumb and forefinger press the bottom to the top of the round wrapper and make a small pleat (see photos), continue making pleats from left to right until your dumpling is closed. Be careful not to overfill the dumpling or you will have holes. If you do have holes, use a little unused dough to mend them. Place the sealed dumpling on a baking sheet covered with baking paper and a little flour.
  • Continue in the same manner for the next dumplings until your wrappers or filling is used.
    Uncooked Pumpkin Dumplings
  • Place the baking sheet with the sealed dumplings in the refrigerator for at least 15 minutes before cooking. This will help firm up the dumplings and prevent breakage during cooking. If you want to freeze your dumplings for future use, freeze at least 30 minutes before placing them in a freezer bag. Freezing them in this way first will help prevent them sticking together.

Cooking Dumplings

  • Heat a large pan over a medium flame. Add the sesame oil. When hot, add 5 to 6 dumplings (straight from freezer) into the pan. Place them with the pleats towards the top. Cook the dumplings about 2 or 3 minutes, moving them carefully a couple times, until their bottoms are brown (but not burnt).
  • Add about 100 ml (3 or 4 oz) of water to the pan and cover to cook about 5 to 7 minutes (or until the water has evaporated). Continue with the remaining uncooked dumplings. Serve immediately with your favorite dipping sauces.
    Pumpkin Dumplings

Notes

Freeze the tofu at least 24 hours in advance and leave it to defrost in a strainer to remove excess liquid. Freezing the tofu first will help make the tofu crumble better.

Nutrition

Nutrition Facts
Vegan Pumpkin Dumplings
Amount Per Serving
Calories 63 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 54mg2%
Potassium 58mg2%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.