These savory pumpkin dumplings are not only the perfect dish for fall, they're incredibly easy to make. Pumpkin is pureed in a Roma Tomato Strainer, simmered with nutmeg, sage, thyme, and bay leaf, then stuffed into dumpling dough with a Roma Ravioli Maker to be boiled, pan seared, and smothered in a sage butter cream sauce.
-Ingredients-
Filling
1 pie pumpkin
1 teaspoon nutmeg
1/2 teaspoon fresh sage leaves
1/2 teaspoon fresh thyme leaves
1 small bay leaf, crushed
Dough
1 cup flour
1 egg
1/4 cup water
1/4 teaspoon salt
1 egg, beaten for egg wash
Sauce
4 tablespoons butter
1 teaspoon fresh sage
1 teaspoon fresh thyme leaves
salt and pepper to taste
1 cup heavy whipping cream
-Tools-
Steamer
Roma by Weston Food Strainer & Sauce Maker with the
Pumpkin Screen
Roma by Weston Pasta Machine
Roma by Weston Ravioli Maker Set
cast iron skillet
Cut your pumpkin into one inch pieces, discard the stringy insides and seeds. If your pumpkin is too hard to cut through, pierce it several times throughout, then place it in the microwave for 3 minutes or until soft enough to slice through.
Place pumpkin in a steamer and steam until completely softened. Place
the cubes into the
Roma Tomato Strainer with the
Pumpkin Screen attached
and turn the handle to puree.
Place pumpkin and the remaining ingredients into a medium saucepan and simmer, stirring occasionally for an hour. Remove from heat and allow filling to cool completely.
In the meantime, prepare your dough: Mix together flour, eggs, water and salt until a stiff dough forms. Cover with plastic wrap and allow to rest at least 30 minutes.
Pull a palm sized piece of the dough from the larger mass and flatten. Feed it into your
Roma Pasta Machine at the thickest setting. Continue to feed the dough through until the second to last setting.
Once the filling has cooled, put on a pot of water to boil. Lay out the dough and use the bottom of a
Roma Ravioli Maker to cut circles into the dough. Lay a dough circle onto the top of the Ravioli Maker, rim half of the circle with egg wash, and place about a tablespoon of filling into the center. Close the Ravioli Maker tightly together to seal the dumpling. Repeat for remaining dough & filling.
Once finished, boil the dumplings for about 5 minutes, or until cooked through. In the meantime, heat butter in a skillet over high heat. Once melted and foamy, add in sage and thyme, and cook until browned, stirring often. Once browned, mix in heavy cream and sprinkle in salt and pepper. Pour sauce into a separate bowl and cover. Fry the dumplings in the cast iron skillet for 5 minutes, or until browned. Toss into sauce and serve.
