Vegan Pumpkin Dumpling on Miso-Tofu-Cream
When people talk about dumplings, most probably think of potato dumplings immediately. And that's okay because they are simply the most classic ones. But the world of dumplings is SO much bigger. There are bread dumplings, Bohemian dumplings, spinach dumplings, pretzel dumplings, tofu dumplings, sweet dumplings, and many, many more. And to extend the list, we're adding another dumpling to our collection today: the pumpkin dumpling. Perfect for autumn!
For us, dumplings belong in the category of ultimate comfort food. Those who have followed us for a while know we have a weakness for all kinds of dumplings and dumpling-like dishes. On cold and rainy autumn or winter days, they are a must, and they are indispensable during the Christmas season. Ideally, they are served with a delicious savory sauce and a vegetable side dish, and the meal is perfect. Today, the savory sauce is replaced by a miso-tofu cream, and the vegetable side is a salad with pumpkin seed oil dressing.
During the test cooking, I tried two methods of preparing the dumplings: I cooked them in salted water and pan-fried them before steaming them. Both versions were very popular in the office, but the pan-fried dumplings looked better, so we chose that option. However, if you prefer to cook them in water, that works just as well!
If you don't want to use Hokkaido pumpkin, you can easily substitute it with butternut or any other type of pumpkin. Just make sure to adjust the cooking times accordingly. The same goes for the miso paste: if you're not a fan, season the tofu mixture with salt and dried herbs instead.
Vegan Pumpkin Dumpling on Miso-Tofu-Cream
Ingredients
For the dumplings:
- 1 Hokkaido pumpkin (approx. 600 g / 1.3 lb)
- 1 onion
- 2 garlic cloves
- 4 tbsp vegan butter
- 30 g (1 oz) soy flour
- 80 ml (0.33 cups) plant-based milk
- 4 stale bread rolls (approx. 240 g / 8.5 oz))
- 10 g fresh parsley (0.33 oz)
- 100 ml (0.5 cups) water (for steaming)
- salt
- pepper
For the tofu cream:
- 200 g (7 oz) plain tofu
- 50–100 ml (0.25–0.5 cups) soy milk
- 1–2 tbsp miso paste
- 1 tbsp vegetable oil
- harissa
For the topping:
- 1 tbsp vegan butter
- 100 g (3.5 oz) pumpkin seeds
- 0.5 tbsp apple cider vinegar
- chili flakes
- salt
For the salad:
- 4 tbsp pumpkin seed oil
- 2 tbsp apple cider vinegar
- 2 tsp mustard
- 2 tsp agave syrup
- 100 g (3.5 oz) lamb's lettuce
- salt
- pepper
Instructions
Cut the pumpkin into small pieces (1 x 1 centimeter / 0.33 x 0.33 inches ). Bring a pot of water to a boil and cook the pieces. After about 5 minutes, remove half of the pieces so they remain firm to the bite. Place them in a small bowl and set aside. Cook the other half until completely soft, drain, and mash in a large bowl with a fork until no chunks remain.
Peel and finely chop the onion and garlic. Heat 2 tablespoons of vegan butter in a pan and sauté the onions and garlic over medium heat for about 5 minutes, then add them to the mashed pumpkin in the bowl.
In a small bowl, mix the soy flour and plant-based milk. Cut the bread rolls into small pieces (1 x 1 centimeter / 0.33 x 0.33 inches ) and add them to the bowl with the soy flour mixture, chopped parsley, and the firm pumpkin pieces. Mix everything by hand. If the dough is too dry, add a little more plant-based milk. Season with salt and pepper to taste. Let the dough rest for about 15 minutes.
In the meantime, for the tofu cream, combine tofu, soy milk, miso paste, and oil in a tall container and blend until smooth. Season with harissa to taste. Set aside.
Melt vegan butter in a small pan over medium heat. Add the pumpkin seeds and lightly toast them. Deglaze with apple cider vinegar and season with chili flakes and salt. Transfer the pumpkin seeds to a bowl and set aside.
Mix pumpkin seed oil, apple cider vinegar, mustard, agave syrup, salt, and pepper in a large bowl and stir. Wash the lamb's lettuce, add it to the dressing, and toss to combine.
Form the dumpling dough into balls weighing about 90 grams / 3.3 ounces each. Heat the remaining 2 tablespoons of vegan butter in a large pan and fry the dumplings for approximately 10 minutes over low to medium heat with the lid on. Turn the dumplings regularly so all sides become crispy. After about 5 minutes, add water and immediately cover the pan again to steam the dumplings.
Spread the tofu cream on a plate, add some salad, and place the dumplings on top. Finally, top with pumpkin seeds and serve.
