Autumn PumplingsNov 13 2010 by
What are pumplings you ask? They are the name my son in law gave to the last entry in the Thanksgiving with a Twist…. pumpkin dumplings (he’s so ingenious). I love pumpkin. My recipe collection is full of pumpkin recipes, like, pumpkin beverages, pancakes, muffins, soups, breads, risottos, pastas, desserts and even pumpkin dog treats. You name it, I have it or I want it! I love this time of year because every magazine you pick up has another pumpkin recipe. Not all can be made over to be healthy but I can try. This dumpling is one of those recipes that I made over to be healthy and it’s delicious. Try this Pumpling for yourself and see!
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp olive oil
- 3/4 cup raw honey, brown rice syrup or coconut nectar, divided
- 1 1/2 cups milk, divided (I used oat milk)
- 1/3 cup canned pumpkin puree (pure pumpkin-not pumpkin pie mix)
- 1 1/2 cups water
- Whisk the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl.
- In a larger mixing bowl combine the oil, 1/4 cup raw honey or brown rice syrup, 1/2 cup milk and the pumpkin puree.
- Stir the flour mixture into the wet ingredients until just mixed.
- Combine the remaining 1/2 cup raw honey or brown rice syrup, 1 cup milk and the water in a saucepan on medium heat until just boiling. Reduce heat to low and drop 4 spoonfuls of dough into the boiling sauce.
- Cover and simmer for 15 minutes. No peeking. Keep the lid on to retain the moisture.
- Spoon warm dumplings into a bowl, top with some of the sauce and if desired a spoonful of Delicious Fruit Dip.
Makes 4 servings.
Nutritional info for dumplings only.
Nutrients per serving: Calories: 304.5, Cal. from Fat: 67, Total Fat: 7.5g, Sat. Fat: 1g, Carbs: 45.5g, Fiber: 6.5g, Sugars: 10.5g, Protein: 5.5g, Sodium: 180mg, Chol: .5mg
Sweet dumplings are kind of a homely dessert but what these little guys lack in appearance they more than make up for in taste.