Pumpkin Dumplings in a Miso Broth
Well, it's not what most would think of when considering pumpkin. I used a Kabocha Squash, which is the Japanese pumpkin. You've probably seen them in the store and didn't know what to do with them. I cut this in half and roasted it in a 400° oven for about 45 minutes. Until it was caramelized and a knife inserts easily.
To the pumpkin pulp I added the following:
1/2 cup walnuts (they'll be crushed when you put them in the Cuisinart)
2 tablespoons flax seed
1 tsp crushed sage
1 tsp garlic granules
1 tsp onion granules
1 tsp sea salt
3/4 tsp white pepper (if you don't have any and don't care about the black flecks, use cracked black)
Put everything in a Cuisinart and puree. We are going to use the final puree to fill our ravioli/dumplings.
I used Gyoza skins for the dough. They are dairy and oil free and made of wheat. Just check the labels as not all of them are egg and oil free.
I used a piping back to fill them, but you can certainly use a spoon or rubber spatula. You want to get the edge wet on one side, put about a tablespoon of filling on the same side, keeping it close to the middle. Fold the dry edge over to the wet side, making sure to keep the stuffing from oozing out. It's a lot easier than it sounds, and after the first one you'll be a pro. I think using the theory of production lines is easiest, meaning lay out your skins, put the water on all of them, put the stuffing in and then fold. Do about 6 at a time as you don't want the water to absorb.
You can make these ahead of time and store them on a cookie sheet covered with corn meal. You don't want them touching or they will stick together. You can then freeze them. Once frozen, put them into a zip lock back and keep them frozen until you are ready to use them.
To cook the ravioli/dumplings, bring a large pot of water to the boil. Try one first just for practice. Drop it into the boiling water. It will sink. When it's done, it will float. Take it out and eat it to check make sure they are done, then cook the rest.
SINKING
FLOATING
The recipe I made I used Miso Broth, but anything you think will work with this dish, including a spicy tomato marinara will work.
For the Broth I used 4 cups of Roasted Vegetable Stock, about 3/4 cups of white miso paste and I garnished with sliced scallions. It's that easy. Enjoy!
Looks delicious!
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