Pumpkin Scallion Dumplings, Being Kinder to Ourselves, and a Dumpling Stuffing Animation



I’ve been taking it easy on myself in 2016, showing a little kindness and self-care to the only body I got, doing the things I love (like this virtual pumpkin party), and trying some things I’ve always wanted to (like spending a summer in Vermont, sigh).

You see, 2015 was awash in travel (about 20 trips of the airplane variety), a big pop-up market for just a few of my closest 8,000 friends, and a book release that wiped me out. I’m signing a lot of books right now, with the holidays moments away, and it reminded me that my first book came out one year ago, wow.

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On top of all that, after every step and snack was finally taken in last year, I lost nearly 70 pounds. In one year – probably one of the most demanding years of my life. As if it wasn’t enough to do a million new-to-me things, I tossed in the task of finally getting a handle on my body issues, the stuff I’d never before been able to handle in all the years of my life. Because I’m a glutton for doing everything hard at once, ha. (eek, pardon all the meanings in that sentence) I actually didn’t know I was finally getting a handle on all my body issues – it was just right time, right place, and finally being “ready” – but we’ll talk about that another time.

I lost the weight – and began to really appreciate my body – by eating mostly plant-based; cutting out cocktails and dairy and sugar; and making everything I put in my mouth from scratch. I weighed myself almost daily (which is annoying but also a great way to take control of your body and truly understand how certain foods affect it) and found that when I ate food made from scratch – even traditionally indulgent breads, pancakes, pasta, and dumplings – I rarely gained weight.

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In contrast and perhaps as it should be, 2016 has been my year of the pause, gathering my proverbial troops, maintaining my weight loss, and really making it part of my forever story. I’m happy to say that I’ve maintained the weight loss, give or take five-ish pounds – and feel more equipped than ever to lose a little more next year, though my doctor says that if I lose just five pounds next year, she’ll be happy. She’s right, I’ll be happy too because we’re being kinder to ourselves, right?

In case you were wondering, I kept it all off while still eating all of these dumplings.

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Instead of filling dumplings with pork, however, I prefer to sneak vegetables into my comfort foods. Sometimes, I stuff them with cabbage and I know there’s a freezer stash of dumplings made from potatoes mixed with shredded zucchini. But during these chilly months, all I want is pumpkin stuffed dumplings.

I roast my own, because why not. Plus, a warm oven keeps the house warm. But really, pumpkins aren’t just for carving, as this virtual pumpkin party demonstrates. Still, my recipe is easily made with a can of pumpkin puree because sometimes a week night needs dumplings, too, and to roast a pumpkin after a 12-hour workday seems like a little too much to ask – of you and me both.

When I do, however, roast that pumpkin, I make trays and trays of dumplings. I freeze them in portioned out bags and steam them from frozen. While they steam, I make a big shredded salad or roast something green to serve alongside. I really love to make an herb-filled green sauce, a loose pesto of just herbs, garlic, olive oil, nuts, and seasoning, for dipping but, in a pinch, a quick soy sauce based dip does fine.



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I’m overjoyed to share my recipe alongside hundreds of others in this virtual pumpkin party. Take a long hard look at all the other recipes, because you’ll be roasting pumpkin for days. Thank you to Sara and Aimee for hosting and including me! Don’t forget to scroll down for the recipe.

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Pumpkin Soup

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Butterscotch Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

B. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa


Pumpkin Scallion Dumplings

I make these with canned pumpkin puree or, even better, roasted pumpkin or butternut squash during the season.

If you prefer to roast a pumpkin (and I hope you do), then halve, seed, and roast it for 45 minutes in a 375 degree oven until it’s tender. Let cool and remove the skin for this recipe. Use a 1-pound portion of the pumpkin flesh whizzed up in a food processor or mashed up by hand to make about 24 dumplings. (A 4-pound sugar pumpkin will make closer to 100 dumplings.) Fresh pumpkin has more moisture in it, so I let the filling mixture rest for 20 minutes and drain off any liquid that collects before making the dumplings.

Dumpling wrappers are 100% up to you. On the weekends, I make them from scratch using this recipe. During a busy week day, I use the store-bought kind. Let your time allotted determine your approach.

Once in a while, I mix things up by dipping these dumplings in an herb-filled green sauce. The quick dipping sauce recipe below is rather easy to pull together from the fridge, though, so I included that recipe.

Makes: 24 dumplings


For the Pumpkin Scallion Dumplings:
  • 1 15-oz can pumpkin puree or equivalent of roasted pumpkin flesh
  • 2 tablespoons all-purpose flour or buckwheat flour
  • 2 tablespoons soy sauce
  • 1 teaspoon pureed ginger or 1/2-inch knob, very finely diced
  • 1/2 teaspoon sea salt
  • 4 tablespoons scallions, finely diced, from 3-4 scallions
  • Pre-made dumpling wrappers or homemade wrappers using this recipe
For the Dipping Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chili paste or to taste
  • 1 tablespoon scallions, finely diced, from about 1-2 scallion


For the Pumpkin Scallion Dumplings:
  1. In a medium bowl, place the pumpkin puree, flour, soy sauce, ginger, salt, and scallions. Stir until the scallions are evenly distributed.
  2. Fill the center of each wrapper with 1 teaspoon of filling mixture. Apply a light coat of water around the mixture with your finger (see animated image). Fold wrapper in half and seal ends together with firm pressure.
  3. Place dumplings on parchment-lined sheet and freeze until ready to use.
  4. Set a steamer, the bottom filled with water, over medium-high heat. Line the top of the steamer with parchment paper. Once the water has come to a boil, place the dumplings in the top of the steamer, taking care not to let them touch. Steam for 10-12 minutes until cooked through.
For the Dipping Sauce:
  1. Stir together the soy sauce, sesame oil, chili paste, and scallions in a small bowl. Serve with dumplings.
Photos taken by Heidi Murphy/White Loft Studio

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.