Pumpkin-Goat Cheese Dumplings in Brown Butter
- Prep Time 0:20
- Cook Time 0:08
- Estimated Cost $10
- 12 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
Recipe Serves 4
- 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).