Pumpkin Dumplings

It was fall—my favourite season. The leaves had just started to crisp and swirl, and the air carried that perfect sweater-weather chill. But more than anything, fall means pumpkin everything. Feeling inspired and craving something cozy, I got creative in the kitchen and made these delicious pumpkin dumplings. They’re savoury, gingery, and deeply satisfying—perfect for crisp autumn days.

Ingredients:

• 1 medium butternut squash (or pie pumpkin)

• 4 green onions, finely minced

• 1 large knob of fresh ginger, grated (3 tbsp)

• 1 tbsp soy sauce

• Salt and white pepper to taste

• Fresh dumpling wrappers (store-bought or homemade)

Instructions:

1. Roast the Squash:
   Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out the seeds, and place it cut-side down on a lined baking sheet. Roast for 35–45 minutes, or until the flesh is tender when pierced with a fork. Let it cool.

2. Make the Filling:
   Once the squash is cool enough to handle, scoop out the flesh and mash it in a bowl until smooth. Add the minced green onions, grated ginger, soy sauce, a pinch of salt, and white pepper. Mix well to combine.

3. Fill the Dumplings:
   Place a spoonful of the filling in the center of each dumpling wrapper. Without being too fussy, gently gather the edges to form a little parcel and pinch the top to seal. (A small dish of water can help seal the edges.)

4. Cook the Dumplings:
   You can steam them for 6–8 minutes until the wrappers are translucent and the filling is heated through. Or pan-fry them with a bit of oil until golden on the bottom, then add a splash of water and cover to steam.

Serve hot with a simple dipping sauce of soy sauce, rice vinegar, and chilli oil. For colour, dress them up with sesame seeds and green onions. These little fall parcels are packed with cozy flavour, making the perfect seasonal treat.

Bon appétit!