I’ve had pumpkin dumplings in Monterey Park and Beijing, their pretty tangerine-colored filling of grated winter (hard) squash were unpleasantly bland and sometimes undercooked. It’s an Asian dumpling that I’ve let simmer on the back burner for a while and didn’t tackle till this week, when faced with leftover roasted kabocha squash. My husband Rory said, “Let’s make Italian raviolis with the kabocha.”
I responded with this dumpling filled with roasted squash, earthy shiitake and parsnip, and upbeat celery. The seasonings involve fried shallot, lots of ginger and enough garlic for pungent depth. I wanted the ingredients to support and elevate the natural sweetness of the kabocha. I’d planned on adding soy sauce but in the end, there was so much great flavor from the vegetables that the only seasoning I added was salt.
In other words, gluten-free dumpling eaters, this filling is for you too! No need to get the wheat-free tamari out. See the link at the end of this post for gluten-free dumpling dough options.