Wednesday, October 17, 2012

Pumpkin Dumplings

This recipe has been adapted from "Cooking for Isaiah" By Silvana Nardone. It might sound a little weird at first. When I first made these for my family everyone was a little wary. But even my dad and teenage brother liked them. Although they wanted more of the bacon. :)

1 can Pumpkin Puree (15 oz)
2 large eggs
1 1/4 cup Brown Rice Flour Mix
1/2 Onion chopped
1/2 cup Spinach chopped
3-4 Tablespoons REAL bacon bits (or you can cook up real bacon and crumble it)

  • Bring a large pot of water with a little salt to boil.
  • Mix the pumpkin, eggs, flour and some salt all together. (I like my dumplings a little more firm, but if you like them a little more mushy use less flour)
  • Then using two spoons scoop up some of the dough, then use the other spoon to slide it off into the boiling water. Do that to about half the dough.
  • Let them boil for 2 minutes. Scoop them out with a slotted spoon onto a plate
  • Repeat for the rest of the dough
  • In a large pan cook your onions in some olive oil until they are translucent.
  • Add the bacon and spinach and dumplings. Cook until the spinach is wilted and the dumplings are a little brown around the edges.
  • Stir them carefully otherwise it can turn into a big goopy mess.
* if you like spice, add a little red pepper flakes to it.

This picture does not do this meal justice, but you get the idea.

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