Dumpling Month Part 4 – Pumpkin and Beetroot Dumplings

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Are you guys ready for the next instalment of dumpling month? Because it’s pretty darn exciting. I swear each new flavour I’ve tried has been better than the last ones. These are possibly, *dare I say it* the best so far!

They kind of happened by accident. The other day I was roasting a pan of vegetables with vague plans of eating them for lunch/dinner/as a random morning snack, and I had a lightbulb moment. How good would these be in a dumpling?! Maybe dumpling month has got to me and sent me a little bit crazy. Maybe you’ll see me trying to squeeze all kinds of terrible things in dumplings from now on (is it just me or is nutella a fantastic idea) but luckily this time I was right!

I made a little soy dipping sauce to go along with them and they were so perfect. I had a pack of wonton wrappers in the fridge as I am still experimenting with different brands, but you could easily make your own dumpling dough from my first post.
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These are super easy to make even for dumpling amateurs like me. As long as you can use an oven and do some simple folding you’re sweet. When I was making these I had a little realisation that so many cuisines have some form of dumpling. If you rolled the dough slightly thicker and replaced the ginger and chilli with ricotta, these would be undeniably Italian tortellini. I guess great minds just think alike!

You can mix up the vegetables you put in there, and even just use pumpkin. I made these planning on putting them in a miso soup but ended up eating them all prematurely. If you wanted to do that though I bet they would be delicious! Have a great week everyone ๐Ÿ™‚

One Year Ago:ย Cinnamon, Dark Chocolate and Berry Ice Cream Cake
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Roast Vegetable Dumplings (vegan)
1 shallot, finely minced
1 tsp ginger, finely minced
1/2 red chilli, finely chopped
1 sweet potato, peeled and chopped into big pieces
2 beetroots, peeled and chopped
1 cup pumpkin, chopped
1 carrot, peeled and chopped
salt and pepper
olive oil, to drizzle

1 packet wonton wrappers (30-40)
soy sauce
1/2 red chilli
1 shallot, chopped
ponzu vinegar
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Preheat the oven to 180C (350F). Put the chopped vegetables on a roasting tray and season with salt and pepper. Drizzle with olive oil and bake for 40 minutes, until the vegetables are soft. Mash them with the ginger, shallot and chilli and allot to cool.

Put a small spoonful of the mashed vegetables on a wonton wrapper and lightly wet the edges. Pull the top half over the bottom half like you’re folding a piece of paper, and seal all the way around. Pull one side over the other side and slightly wetting one edge, crimp it closed in a circle to make a round shape. Repeat with the rest of the dumplings.

Mix the soy, chilli, shallots and vinegar to make a dipping sauce. Steam the dumplings from fresh for about 8 minutes, or from frozen for about 15-20 minutes, until cooked through. Makes about 35 dumplings.
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39 thoughts on “Dumpling Month Part 4 – Pumpkin and Beetroot Dumplings

  1. For once, the staining attributes of beetroot hand you a win! What a gorgeous two toned feast. I love both pumpkin and beetroot so these are a win-win for me. I just gorged myself senseless on heavenly garlic chive and mushroom pot stickers the other day. The memory is still high in my mind (and my intestinal tract and my extra rolls where the “memory” will stick around for a while ๐Ÿ˜‰ ) and am adoring dumpling month to the max ๐Ÿ™‚

  2. I love the pink hue on these from the beetroot. ……..Beetroot – never even thought of sticking that in a dumping, but I can so imagine how fabulous these were!

  3. That gradient of yellow and pinkish red color has to be one of the best things I’ve seen today! It looks GORGEOUS and only makes me curious as to how amazinggggggg these are going to taste! Nutella dumplings???? I can say it in a heartbeat that those beauties are going to turn out fabulously! Loving the soy dipping sauce! โค

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