Hello lovelies, today I am sharing a hearty autumn recipe with you: pumpkin dumplings with oven vegetables. I developed the dumplings together with Samsung* to show how versatile a steam oven with a dual-cook-steam function can be – the dumplings are gently steamed in it while the vegetables roast crisp at the same time.
For me, the combination of tender steamed dumplings and spiced, colourful oven vegetables is autumn at its best – cosy, satisfying and yet light. With a dark sauce it turns into a festive menu that is wonderful to prepare for guests, because almost everything happens in the oven.
Pumpkin dumplings & oven vegetables
The dumplings are made from floury potatoes, pumpkin and a little starch, and filled with a fine leek-and-bread filling – that gives them flavour and bite. For the dumplings I like to use Hokkaido, which you can use with the skin on. For the oven vegetables you can then use many colourful kinds: Brussels sprouts, butternut pumpkin, fennel, beetroot and carrots, seasoned and caramelized with a touch of birnel or maple syrup.
The pumpkin dumplings turn out a little softer than classic dumplings made with only potatoes, but that is exactly what we love about them. Thanks to the gentle steaming they almost melt in your mouth and go wonderfully with the spiced oven vegetables and their many different types.
What is so handy is that the dumplings and vegetables cook at the same time: the dumplings in steam, the vegetables baked crisp with convection. So in the end you have everything ready on the table together – a relaxed autumn dinner without much juggling at the stove.
I hope you will try the pumpkin dumplings with oven vegetables – a perfect autumn menu for cosy days. If you are looking for more pumpkin ideas, you might also love my autumn lasagne with pumpkin, my autumnal oven veggies with vegan feta or a warming autumn minestrone with pumpkin and chestnuts.
*This blog post was created in collaboration with Samsung Switzerland - the recipes are my own.
