Pumpkin-Goat Cheese Dumplings in Brown Butter
- Prep Time 0:20
- Cook Time 0:08
- 5 Comments
Looking for an appetizer or side dish that will make everyone think you’re a gourmet chef, while exerting as little effort as possible? Look no further. These only take a little bit of time to assemble and taste like a hybrid of a Japanese gyoza potsticker and a pumpkin ravioli. Easy and delicious—just make sure you have a big pan with a fitted lid.
- 1 15-oz. can pumpkin puree (not “pumpkin pie filling”) $1.50
- 1/8 tsp ground nutmeg $1.50 for 1 oz.
- 2 tsp brown sugar Pantry
- 1/2 tsp each salt and pepper Pantry
- 4 oz. crumbled goat cheese $4
- About 30 round wonton wrappers $2 for a 12-oz package
- 2 tbsp unsalted butter $1 for a stick
- 1 tbsp extra virgin olive oil Pantry
Total Cost of Ingredients $10
In a mixing bowl, combine pumpkin, nutmeg, brown sugar, salt and pepper. Stir well to combine.
To assemble dumplings, lay a wonton wrapper on a clean, dry surface. Brush the edges lightly with water and place about 1 tsp of pumpkin mixture in the center of the wrapper. Add a goat cheese crumble or two.
Fold wonton in half and press the edges to seal completely. Place on a clean plate. Repeat until all wrappers and filling are used up.
Heat the butter and oil together in a large frying pan over medium heat, until the butter begins to brown lightly. Working in batches, cook the dumplings on both sides until they are lightly golden brown and crisp on the bottom.
Pour 2 tbsp water over the whole pan and quickly cover the pan with a fitted lid. Allow the dumplings to steam with the lid on for about 1 minute. Remove lid (keeping heat on) and let the excess liquid evaporate for a few minutes until dumplings become lightly crisp again.
Remove from pan and serve immediately (alternately, keep warm on a baking sheet in a 200 degree oven until ready to serve).
Makes about 30 dumplings.