Pumpkin Dip
Pumpkin Bread with Cranberries and Almonds

Pumpkin and Romano Dumplings

Pumpkin and Romano Dumplings
A touch of crispiness and a dusting of cheese is the perfect balance with the smooth pumpkin texture.

Serves 8
Prep Time: 10 minutes
Cook Time: 18-20 minutes


2 tsp salt for boiling water
1 cup Pumpkin, canned solid-pack
2 large Egg
1 tsp Sea Salt
1/4 tsp Nutmeg, ground or 1/2 tsp freshly grated
1/4 tsp Baking Powder
1 cup Whole Wheat Flour (or all-purpose white)
6 Tbsp Butter, unsalted
1 cup Romano cheese, finely grated


  1. Fill a large pot halfway full of water. Add salt and bring to a boil.
  2. In a large bowl whisk together pumpkin, egg, sea salt, nutmeg and baking powder.
  3. Add flour, 1/3-cup at a time and mix well. Dough will be soft.

You'll want to use the 1/2-teaspoon from a measuring spoon set for the next step. If you don't have a measuring spoon set, use a teaspoon, but only scoop out 1/2-teaspoon of dough.

  1. Dip the teaspoon in boiling water, then scoop up a generous 1/2-teaspoon of dough.
  2. Place the dough into boiling water, allowing dough to drop off spoon.
  3. Continue this process until you run out of dough.
  4. Boil dumplings until thoroughly cooked, about 10 minutes.
  5. Drain dumplings in colander.
  6. Melt butter in large skillet over medium heat.
  7. Add dumplings.
  8. Sauté until outside begins to brown, about 8 minutes.
  9. Transfer to bowl, sprinkle with cheese and serve immediately.