Pumpkin Dumpling/Pot-Sticker - A Nurse's Comfort Kitchen Blog at Allrecipes.com - 206827

A Nurse's Comfort Kitchen

Pumpkin Dumpling/Pot-sticker 
Nov. 21, 2010 5:46 pm 
Updated: Nov. 24, 2010 7:22 pm
Well, I have been saving the Halloween Pumpkins since last week. In order to be able to keep the pumpkins fresh this year, I chose not to carve them.

Pumpkin Dumpling/Pot-sticker is what I used to have when I was in China. It combines pumpkin with roasted peanuts--the perfect combination!

Serving 2 (24 pieces total)

2 cups Pumpkin--grated with a cheese grater
2 tablespoon vegetable oil
1 teaspoon salt
1/2 cup roasted peanuts--grind into powder
2 green onion--cut finely
Dumpling/Pot-sticker wrapper--24 pieces

How to roast the peanuts at home: Soak the raw peanuts in water for at least 30 minutes. Drain the water and make sure they are totally dry. Put a moderate amount of vegetable oil (depends on amount of peanuts) into a frying pan, and heat it up until you can feel the heat above the oil. Put the peanuts in, and stir them constantly until the skin of the peanuts turns dark red. Drain the oil and let them cool, that's it.

Put 2 tablespoons of vegetable oil in a frying pan and heat it up until you can feel the heat above it. Put in the grated pumpkin. Stir fry it for 1 minute. Put in the salt, stir evenly. Transfer to a bowl, set it aside.

Mix the cooked pumpkin with the peanut powder and green onion.

Take a dumpling/pot-sticker wrapper, put about 1 tablespoon of pumpkin stuffing in the middle of the wrapper. Wet the edge of the wrapper with water, then fold the edges together.

Repeat with the rest of the wrappers until all stuffing is gone.

You may steam the dumplings for 15 minutes. Or you can pan fry them until both sides are golden yellow.

1) Soaking the peanuts before you roast them will prevent them from burning, it will also make the peanuts more crispy.
2) Steamed dumpling is called "Shui Jiao" in Chinese, pan fried dumpling is called "Guo Tie" in Chinese.
3) When you steam the dumpling, make sure to use a brush to coat the plate with vegetable oil. This will prevent the dumpling stick to the bottom of the plate. Also brush the dumpling surface, this will give it a nice shining color

Pan fried ones
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steamed ones
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cooking process
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Nov. 21, 2010 6:30 pm
Hi Tao! I'm not a fan of the pumpkin but just wanted to pop in and say hi. Missed you last week. Good to see you. Great job as always and I love the photos! Take care...Nikki
Nov. 21, 2010 7:35 pm
Thank you, Nikki! You may use squash too!
Nov. 22, 2010 6:49 am
i love pot stickers/dumplings but the wrappers are so intimidating to me...bad experience with piregoies....everyone else but me makes it look so easy....thanks for the pics Tao! maybe one day i will be brave and try to do this.
Nov. 22, 2010 8:36 am
These sound so good! Thanks for the recipe!
Nov. 22, 2010 9:28 am
great, I love the pork dumplings we eat at the Dim Sum restaurant, they also have some that are deep fried, my boys used to call them little footballs. I should try these.
Nov. 22, 2010 2:15 pm
I grew pumpkins this year and they are winning me over. Decided to go out of my comfort food zone and make pumpkin risotto. The family hated it, I loved it! Your recipe sounds like something I would really like. Now to find someone to cook it for!
Nov. 23, 2010 8:18 am
I've just recently tried pot stickers and they've become a favorite food. I'm still in a pumpkin mood so this sounds great not to mention imaginative! How do you steam your pot stickers? Have a wonderful Thanksgiving, Tao!
Nov. 24, 2010 7:22 pm
@Lace,I put them on a plate and them on a steamer I got from Asian market :o) Thanks, everyone!
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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
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