Equipment
Ingredients
Dumpling Dough
- 250 g pumpkin puree, unsweetened
- 200 g gluten-free all-purpose flour
- 30 g tapioca starch
- 5 g fine sea salt
- 1 g ground nutmeg
Radicchio Saute
- 30 ml extra virgin olive oil
- 1 yellow onion, sliced
- 2 garlic, minced
- 2 g red pepper flakes
- 1 radicchio, chopped
- 60 ml vegetable broth
- fine sea salt
Nutrition (per serving)
Method
In a large mixing bowl, combine pumpkin puree, fine sea salt, and ground nutmeg. Gradually fold in the gluten-free flour blend and tapioca starch until a soft, slightly tacky dough forms.
Let the dough rest at room temperature to allow the gluten-free flours to fully hydrate and absorb the pumpkin moisture.
Divide the rested dough into four portions. Roll each portion into a rope about 2 centimeters thick on a lightly floured surface, then cut into 2 centimeter wide dumplings.
Bring a large pot of heavily salted water to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the sliced yellow onion and saute until softened and lightly caramelized. Stir in the minced garlic and red pepper flakes, cooking until fragrant.
Drop the dumplings into the boiling water in batches to avoid overcrowding. Cook until they float to the surface, then allow them to boil for 1 additional minute. Remove carefully with a slotted spoon.
Add the chopped radicchio and vegetable broth to the skillet with the onions. Cook briefly until the radicchio is just wilted but still retains some texture.
Transfer the cooked dumplings directly into the skillet with the wilted radicchio mixture. Gently toss to combine, allowing the dumplings to soak up the seasoned oil and broth. Serve immediately.
Chef's Notes
- Always let gluten-free dough hydrate. The starches in gluten-free flour blends take longer to absorb liquid than traditional wheat flours, and resting prevents a gritty final texture.
- Not all canned pumpkin purees have the same water content. You may need to adjust your flour quantity incrementally depending on the brand you use.
- Radicchio has a natural, robust bitterness that acts as a brilliant counterpoint to the sweet pumpkin. If you prefer a milder flavor, soak the chopped radicchio leaves in cold water for 15 minutes and pat dry before sauteing.
Storage
Refrigerator: 3 days — Store leftover assembled dumplings in an airtight container.
Freezer: 1 month — Freeze uncooked dumplings flat on a baking sheet before transferring to a freezer bag.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or vegetable broth until warmed through.
