Pumpkin-Goat Cheese Dumplings in Brown Butter
- Prep Time 0:20
- Cook Time 0:08
- Estimated Cost $10
- 7 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.
Ingredients
- 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
Directions
- 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).
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What They're Saying
Candace, on Nov 23, 04:03 PM, wrote:
I have no words to tell you how fantastic these look. I’ve pinned these to try soon. Happy Thanksgiving to you!
Jessy, on Nov 23, 06:38 PM, wrote:
These look amazing! I just so happen to have extra pumpkin puree and somehow, I have extra goat cheese (that NEVER happens)!
Thanks for sharing. :)
Amy, on Nov 24, 09:26 AM, wrote:
As a broke ass student living on campus, this is a broke ass recipe that my broke ass is going to try..lol .. thanks for putting it up!
Carly Martin, on Nov 24, 05:00 PM, wrote:
I’m going to try these for a potluck tomorrow. The only think I worry about is the time between cooking them and getting there, and all of that. We’ll see. Screw them though. I’ll just eat them all. They look/sound sooo good. Thanks for posting!!
Lauren, on Jan 9, 10:15 AM, wrote:
These are delicious! I’ve made them twice in the last few months. So easy and sort of fancy! The flavors blend really well, and it’s surprisingly easy to find wonton wrappers (I found square ones). Thanks!
friv, on Jun 24, 02:14 AM, wrote:
I must say that I am very impressed with your post. I expect to see more from you in the future with nice information like this one.
building inspections nelson bay, on Nov 4, 06:48 AM, wrote:
Broke Ass Gourmet is a blog that helps busy individuals and families give thanks for what they have, eat healthy, and live a better life. They offer helpful tips, recipes, and stories to help you live a better life on a budget.