Pumpkin & ginger dumplings

Pumpkin & ginger dumplings

Pumpkin & ginger dumplings recipe

On my recent work trip to Yiwu, China, there was one thing that we ate that stood out from most of the others. We may have arrived late at the food station in International Trade City – thinking we’d have nothing to choose from – but there was more than enough for a very decent lunch spread.

Pumpkin and ginger dumplings recipe

My hankering for dumplings resulted in eating some of the most delicious little things I’ve tried for a long time. We had no idea what the fillings were in the two varieties we bought, other than a vague ‘vegetables’ translation when asked.

Dunked into boiling water for a couple of minutes, then drained and tossed onto a hotplate, the initial bite into my first dumpling had me hooked. Silky and hot with a few burnished marks on the pastry, the filling involved two simple ingredients.

Pumpkin and ginger dumplings recipe

Pumpkin and ginger.

How could something so simple be so delicious? Silly question, really, but I am more accustomed to robust fillings like garlic chives, pork and cabbage. The natural, subtle sweetness of the pumpkin paired with fragrant ginger was so addictive that, I swear, I ate most of the large tub we received.

Pumpkin and ginger dumplings recipe

Taking this simple idea, I’ve decided to replicate those pumpkin and ginger dumplings and whip up a batch at home. Talk about an easy task.

To make life a little easier I used store-bought wonton wrappers, rather than make them. I mean honestly, would the average home cook make wonton wrappers from scratch? Nope. My lazy streak strikes again and I just don’t care.

That means all that’s involved is cooking up a bit of pumpkin and ginger and mixing a dipping sauce. Ok, maybe a little hand and finger action to shape these delicious little babies.

Pumpkin and ginger dumplings recipe

 

Print Recipe
Pumpkin & ginger dumplings
These pumpkin & ginger dumplings are all about simplicity. They're so easy to make!
Pumpkin & ginger dumplings recipe
Course Starters
Cuisine Chinese
Servings
dumplings
Ingredients
Filling
Dipping sauce
Course Starters
Cuisine Chinese
Servings
dumplings
Ingredients
Filling
Dipping sauce
Pumpkin & ginger dumplings recipe
Instructions
  1. Put the chopped pumpkin, 1 tablespoon olive oil and water into a saucepan over medium heat. Allow it to cook, with a lid on, for 15 minutes. Give it a stir every couple of minutes.
  2. After 15 minutes add the 3 tablespoons of grated ginger and continue cooking, uncovered, for 6 or 7 minutes. Or until most of the liquid has cooked out and the pumpkin is nice an thick. Turn off the heat.
  3. Scrape the cooked pumpkin and ginger into a fine mesh sieve and put the sieve over a bowl to drain out any residual liquid. Let it sieve for a couple of hours at least, preferably overnight in the fridge. This prevents the filling of the dumplings being too soggy.
  4. Mix the chopped garlic chives through the pumpkin.
  5. To make the dumplings, drop a teaspoon of the chilled pumpkin onto the centre of the wonton wrapper. Lightly brush the edges of the pasty with water - or use your finger dipped in water - then fold over to form a semi-circle. Press down to seal and expel any air pockets at the same time.
  6. Dab a little water on the right point of the dumpling. With the flat side of the dumpling facing away from you, bring the pointed ends together and press the left point over the right point that you've just moistened. Lightly press to seal the points together.
  7. Repeat with the remaining wonton wrappers.
  8. To cook, steam the dumplings, in batches, for about 5 minutes.
  9. While they're steaming, heat a large frying pan or hotplate over a medium-high heat.
  10. Once the dumplings have steamed, pour the remaining 2 tablespoons of oil into the pan, swirl it around, then lay the steamed dumplings into the hot pan. Let them get a bit of golden colour on one side, then flip them over and colour the other side.
  11. Serve immediately with the dipping sauce and julienned fresh ginger.
Sauce
  1. Combine the soy, chinkiang vinegar and sugar and stir to dissolve.
Share this Recipe
  • OMgosh they look so good. i am gong to make those very soon.

  • I’m the same. I never have the energy to make dumpling skins. But I’ve been going through a huge dumpling eating phase lately.

  • Barry Ozmo

    pity they don’t offer that as a alternative in yum cha;-)

  • AmandaChewTown

    My goodness… you know how much I love dumplings don’t you? My mouth is salivating and what I have prepared for dinner looks nowhere near as good – Why do you do this to me JOHN?!

    • I still have a few left in the freezer, Amanda. Fancy coming over for a sample?

      • AmandaChewTown

        YES PLEASE!!!!!!! x

  • Dumplings are definitely a case where store-bought is a great idea. But they look really large, John – how big were the wrappers? I don’t think I can get that variety of pumpkin but I bet butternut squash would work as a substitute, don’t you? These are flawless, my friend.

    • Hi David, the wrappers are about 1.5 inches in diameter and also come in a square shape. You can easily get them in supermarkets here, though it may be different in Tucson. I was planning on using butternut but I couldn’t find any when I needed it. So kent it was!

      • Thanks. They look much larger than that! They are the same size we get here, so not a problem. Good to know butternut was your original choice – those are the most common of the orange fleshed squashes here.

  • KevinIsCooking

    Man, these look so damn good. Like you mentioned, how could something this simple be so good? A must try and the photos just sell that fact. Truth be told I would easily prefer the store bought wonton wrappers than making them myself, but Dave sure makes a fantastic homemade Moo Shu pancake. I’ll leave that hard work to him 😉
    Have great weekend John.

    • Good on Dave for making the pancakes! Now that’s something I still pick up rom the Asian grocer. Geez I’m lazy!

  • Beautiful!

  • put_the_kettle_0n

    Made these last night and they are delicious, so easy and the sauce ties it all together. I think it’s gyoza wrappers that you’re using vs wonton? And round vs square? As wonton wrappers are yellow and square, mine didn’t look as photogenic as yours..but taste was definitely YUMMO!

    • Great to hear you made them! The packet actually said wonton wrappers, strangely. Got them at Coles, maybe that’s why. Glad you enjoyed!

  • As always your photos are amazing!!!!

    I want to grab my chopsticks and dive in!!!! Such a great combo of flavour!!!

Real Time Analytics