Pumpkin dumplings delicious recipes. Dumplings with pumpkin and onions

Unsweetened dumplings with pumpkin and onions, step-by-step recipe with photos

Unsweetened dumplings with pumpkin are the best way to tasty and healthy feed a large family, especially if pumpkin is not a frequent guest on your table. The benefits of this product are difficult to deny, but few people like pumpkin in its usual boiled form.

Pumpkin filling with onions

We will show imagination and ingenuity, and for dumplings we will use not just pumpkin, but in combination with fried onions. The filling turns out tasty and original. Today's dish can safely be attributed to the Lenten table, when a number of foods are prohibited for all fasting people. For the lean version only, prepare the dough according to the recipe without eggs.

Experiment with fillings for dumplings. Traditional dumplings with potatoes are very tasty. You can also make dumplings with meat, and they will be different from dumplings. And if you liked the pumpkin filling, we recommend making manti with meat and pumpkin.

Ingredients

for test

• Wheat flour - 550 g
• Water - 150 g
• Chicken egg - 1 pc.
• Salt - 2 g

For filling

• Pumpkin pulp - 300 g
• Onion - 100 g
• Ground black pepper - 2 g
• Vegetable oil - 30 g
• Dill - 2 sprigs

How to cook savory dumplings with pumpkin

1. First prepare the dough for dumplings: mix flour with water, add a little salt for taste.
2. Beat in the chicken egg and combine with the other dough ingredients.
3. Knead the dough to form an elastic ball. Let the dough rest, cover with a towel for 15-20 minutes.
4. Meanwhile, grate the raw pumpkin for the filling.
5. Cut the onion into cubes and fry in oil until golden brown.
6. Stir in the fried onion, pumpkin, add salt, pepper and a little chopped dill. The filling is ready.
7. Roll out the dough into a thin layer and squeeze out circles with a diameter of 5-6 cm. You can use a cup or glass for this.
8. Place about a teaspoon of filling in the center of each circle.
9. Shape the dumplings, forming beautiful edges.
10. Boil water in a saucepan, add salt and add dumplings. Mix carefully with a spoon. Count 5 minutes after the water boils. During this time, the dumplings will be cooked and the filling will be ready.
11. Place the prepared pumpkin dumplings on a plate and let cool slightly.
12. Unsweetened dumplings with pumpkin are ready. Serve with butter, sour cream or your favorite sauce.

Bon appetit!

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Preparation

First of all, prepare the dumpling dough. Pour heaps of flour into a deep bowl.

Then make a small funnel-shaped hole in it and crack the egg into it.

It is better to take water for the test at room temperature.

And vegetable oil is odorless. The dough with it is more manageable and does not dry out for a long time. Be sure to add a teaspoon of salt for taste.

Knead a pliable, non-stick dough with a smooth, shiny surface. Cover it with a napkin and set it aside to rest. This manipulation will make the mass more pliable and easier to sculpt.

Now is the time to start filling the dumplings. Pass the meat, washed and cleared of films, through a meat grinder with large holes.

Do the same with the peeled onions.

But it’s better to grate the pumpkin on a fine grater.

Mix the pumpkin and minced meat thoroughly. Salt and pepper to taste. Add a tablespoon of cold water.

On a table surface dusted with flour, roll out the dough into a thin layer and cut out circles from it using a glass. Gather the remaining scraps of dough into a pile, knead again, roll out again and make another batch of dumplings.

Then place a teaspoon of minced meat on each circle.

Fold each semi-finished product in half and seal the edges, giving them a crescent shape.

Give the dumplings a round shape (as in the photo).

It is better to cook dumplings in plenty of water. Boil it, add bay leaf, a couple of black peppercorns (optional) and salt. Place dumplings into the pan one at a time. Then carefully, so as not to damage, mix them with a spoon and cover with a lid. When all the dumplings have floated to the surface, let them simmer for another 2-3 minutes and remove with a slotted spoon. Place a piece of butter in the pan with the prepared dish.

Dumplings are served with sour cream, cream, mustard, fried lard and vegetables, tomato sauce or mayonnaise.

Tips for making pumpkin-meat dumplings:

• You can change the ratio of meat and pumpkin according to your taste preferences; we use 1 to 2.5 pumpkin to meat. You can reduce the amount of meat and increase the pumpkin, 1 to 1 will also be tasty, especially for pumpkin lovers.
• Pork can be replaced with chicken or turkey. Pumpkin and onions will add juiciness to this meat, so don’t be afraid to experiment.
• Lamb and veal are also excellent.
• To speed up the cooking process, use a dumpling maker; in this recipe we told you how to use it.

- a wonderful garden berry, from which housewives manage to prepare many tasty and healthy dishes. We suggest adding a recipe with pumpkin to your favorite culinary dishes.

Dumplings with pumpkin and potatoes

Ingredients

• Cold water – 1 glass, 180 ml
• Vegetable oil – 2 tbsp. spoons
• Wheat flour – 3 cups
• Rye flour – 2 tbsp. spoons
• Salt – 1 teaspoon
• Spanish pumpkin – 150 g
• Potatoes – 3–4 pcs.
• Red onion – 3 pcs.
• Garlic – 2 cloves
• Olive oil – 2 tbsp. spoons
• Salt, black pepper - to taste

Preparation

Try to diversify your Lenten table with pumpkin dumplings. It is not only very tasty, but also healthy. The potato and pumpkin filling, combined with fried red onions and garlic, not only tastes like mushrooms, but is also very similar in appearance.

• Mix cold filtered water with vegetable oil, salt and gradually pour into flour.
• Mix and add 2 tablespoons of rye flour.
• Knead the dough, cover with a large salad bowl and let rest.
• Pour the peeled potatoes and pumpkin pieces with a small amount of water and boil until tender.
• Place on a sieve to drain all the liquid and leave to dry slightly.
• Fry the red onion in olive oil, add the chopped garlic a little later and continue frying for another 2 minutes.
• Mix the roast with potatoes, pumpkin, salt, pepper and turn into puree.
• Let the filling cool. At first it’s a bit runny because of the pumpkin, but when it cools down it’s just right!
• Roll out the dough into a very thin flat cake and cut out circles using a metal cup.
• Place a teaspoon of filling in the center of each.
• We connect the edges and “weave a rope”. Place the finished dumplings on a board dusted with flour.

Boil in boiling salted water for 5 minutes from the moment it boils again. It is better to cook dumplings in a low but very wide saucepan.

Dumplings with pumpkin

Ingredients:

• 1 cup pumpkin puree
• 2.5 cups flour
• 1 egg
• 50 gr. butter
• a pinch of salt
• a pinch of turmeric
• 4 apples
• 40 gr. butter
• 2–3 tbsp. Sahara
• 2 tbsp. raisins
• 1/2 tsp. cinnamon

Preparation

We clean the pumpkin, cut it into pieces, and cook until tender. We drain the water and crush the pumpkin itself with a potato masher. When the pumpkin puree has cooled to room temperature, add the egg, turmeric and softened butter.

Mix all ingredients well, add 2.5 cups of flour. Knead the dough, but not too tight. If necessary, add more flour. The dough turns out yellow and beautiful. Wrap the dough in cling film and place in the refrigerator for 20–30 minutes.

Wash the apples and cut them into small slices. Put the frying pan on the fire, add oil. When the butter melts, add sugar and apples. The amount of sugar depends on the sweetness of the apples, as well as on your taste, so try and adjust the sugar.

Without ceasing to stir, fry the apples over low heat. When the apples are caramelized, turn off the heat. Add raisins and a teaspoon of cinnamon, mix everything. Let the filling cool.

Take the pumpkin dough out of the refrigerator, roll it out thinly, and cut out circles with a glass. Place a spoonful of filling in each circle and make a dumpling. Cook the dumplings in plenty of water, put the dumplings in boiling water. Approximate time 4–5 minutes. Serve ready-made dumplings with pumpkin and apples with sour cream or whipped cream.

Dumplings with pumpkin and bacon

Recipe for hearty dumplings with pumpkin and bacon. You can stick a whole bunch of these dumplings, freeze them, put them in canvas bags and store them in the freezer. When you need to quickly prepare something for lunch, boil a portion in salted water and serve hot with sour cream.

Ingredients

• flour - 2 cups
• water - 3/4 cup
• egg - 1 pc.
• salt - 1/2 tsp.
• smoked bacon - 300g
• pumpkin - about 300g
• onions - 1 pc.
• salt, ground black pepper - to taste
• vegetable oil for frying.

Preparation

1. Roll the dough into a ball, wrap in film and leave at room temperature for 30 minutes.
2. For the filling, finely chop the bacon and onions.
3. Heat a little vegetable oil in a frying pan, add bacon and lightly fry. Add the onion to the bacon and cook everything together until the onion is well cooked.
4. Peel the pumpkin and grate it on a coarse grater.
5. Mix grated pumpkin with bacon fried with onions. Stir, salt and pepper to taste. The filling for dumplings is ready.
6. Separate about 1/4 of the dough and roll out thinly on a floured work surface. Using a mold or just a glass, cut out circles with a diameter of 5–6 cm.
7. Place 1–1.5 tsp in the center of each circle. pumpkin and bacon filling.
8. Seal the edges of the dumpling. Place the molded dumplings tightly next to each other on a wooden board sprinkled with a thin layer of flour, sprinkle flour on top and put in the freezer.

As needed, remove the dumplings from the freezer and boil until tender in salted water. Serve hot dumplings with pumpkin and bacon with sour cream or butter. Bon appetit!

Pumpkin dumplings with meat

When you have a piece of boiled beef or chicken in the refrigerator, you can quickly prepare a hearty dinner from them - pumpkin dumplings with meat.

Ingredients:

• wheat flour – 3 cups;
• water – one and a half glasses;
• one egg;
• olive oil;
• boiled meat;
• baked pumpkin;
• onion head;
• salt.

Preparation:

Whisk together water, salt, olive oil and eggs. Add flour little by little. Stir with a fork first, and when possible, with your hand. Knead the dough on the table, sprinkling it with flour. When it stops sticking to your hands, you need to wrap it in film and set it aside to rest. For about half an hour.

Preparation of minced meat – mince the meat (pre-boiled) and pumpkin (baked), mix with golden fried onions and add soaked white bread. Make dumplings, boil in salted water, put butter in each plate.

Delicious and healthy dumplings with pumpkin will diversify the menu and remind you of summer. There are recipes for pumpkin dumplings to suit every taste. Bon appetit!

Lazy cottage cheese dumplings with pumpkin

Ingredients:

• 250 g cottage cheese
• 1 egg
• 1–2 tbsp. Sahara
• a pinch of salt
• 3–4 tbsp. flour
• 100 g baked or stewed pumpkin pulp
• 2 tsp butter
• sour cream (optional)

Preparation:

When choosing cottage cheese for making lazy dumplings, preference should be given to drier and crumbly ones - this will allow you to add less flour to the dough for dumplings. Now break the egg into the cottage cheese, add salt and sugar and grind everything using a blender until smooth. Then we begin to gradually add flour - its quantity directly depends on the quality of the cottage cheese. The dough should remain quite soft and sticky to your hands - there is no need to fill it with flour.

In order to be able to work with it, we generously flavor it with flour and form a sausage - a preparation for future lazy dumplings. We also sprinkle the knife with flour and cut the sausage from the dough into small triangles. Boil the dumplings in boiling salted water for five minutes. Season the finished dumplings with butter and serve with sour cream.

Dumplings with pumpkin and ricotta

Ingredients

• Dumpling dough 800 g
• Olive oil 2 tablespoons
• Butter 15 g
• Brown sugar 3 g
• Pumpkin 1 piece
• Pumpkin oil 3 teaspoons
• Ricotta cheese 150 g
• Cream 38% 200 ml
• Hulled pumpkin seeds 2 g
• Chicken broth 100 ml
• Shallot 100 g
• Grated Parmesan cheese 2 g
• Thyme 2 stems
• Basil 1 stalk
• Cilantro 6 stems
• Dill 3 stalks
• Bay leaf 3 pieces
• Garlic 2 cloves
• Black peppercorns 4 g
• Salt to taste
• Ground black pepper to taste

Preparation

Peel a small pumpkin and remove seeds. Cut 150 grams of pulp into very small cubes and fry in olive oil and butter for three minutes, then add sugar for caramelization, as well as a sprig of thyme and three sprigs of cilantro for flavor. Pepper a little. After another two minutes, remove from heat and add a drop of pumpkin oil.

For the filling, mix pumpkin with ricotta and add 3 finely chopped cilantro sprigs, salt to taste.

Make cream from the remaining pumpkin. Fry the pumpkin along with a sprig of thyme and basil in olive oil over low heat until it begins to break down into fibers. Season with pepper, add chopped shallots and fry over low heat for another ten to fifteen minutes, then add chicken broth and simmer the pumpkin, waiting for the broth to evaporate.

Remove from heat, strain, add cream, pumpkin oil and puree in a blender. Prepare the broth: add salt, bay leaf, crushed garlic cloves, black peppercorns and whole dill sprigs to five liters of water and put on fire.

While the water is boiling, make the dumplings: roll out the dough to a thickness of 1 mm and cut circles out of it using a culinary ring with a diameter of 4.5 cm. Place 5 g of filling on each, fold in half and pinch the edges in the form of a pigtail. Place in boiling broth and cook for five to six minutes.

Sprinkle the pumpkin cream with chopped seeds, place the dumplings on top and sprinkle them with grated Parmesan.

Instead of ricotta, you can use grainy homemade cottage cheese - with it the texture of the filling will be even more interesting.

Dumplings with pumpkin in sage sauce

If you want to try a classic dish in an unusual interpretation, then this recipe for delicious pumpkin dumplings in sage sauce is just for you. Even a novice cook can prepare these original dumplings at home. Dumplings are recommended to be made in the fall during pumpkin season.

Ingredients

• Wheat flour – 500 g
• Water – 1.5 cups
• Eggs – 1 pc.
• Pumpkin – 400 g
• Onions – 1 pc.
• Vegetable seasoning
• Garlic – 3 teeth.
• Walnuts – 2 tbsp. l.
• Pumpkin seeds – 1 tbsp. l.
• Red pepper – ½ tsp.
• Butter – 80 g
• Grated Parmesan – 50 g
• Sage

Preparation

Make a classic dumpling dough using flour, water, salt and eggs. After cooking, set it aside for 20 minutes. Peel the pumpkin and cut into small cubes. You also need to chop the garlic and onion.

Fry garlic, onion and pumpkin in a preheated frying pan. Then add chopped nuts and pumpkin seeds. Add a small amount of red pepper and mix everything. When the pumpkin is soft, transfer the filling to a bowl. Add grated Parmesan along with vegetable seasoning. Stir the minced meat with a fork until the pumpkin is pureed.

Roll out the dough thinly and cut out round pieces using a glass. Add pumpkin filling and make regular dumplings. Cook them in salted water. Melt butter in a frying pan and add sage leaves, put dumplings in the frying pan and cook them there for 1-2 minutes. The dish is ready to be served.

Dumplings with pumpkin in Kabardian style

Ingredients:

• dumpling dough,
• half a small pumpkin
• 0.5–1 cup of walnuts minced through a meat grinder,
• a little dried tail fat,
• greenery.

Preparation

Grate the peeled pumpkin on a coarse grater. Melt finely chopped fat tail fat in a frying pan and put the pumpkin mixture there. Add salt to taste. Cover with a lid and simmer until done. Then add walnuts, chopped herbs, and spices. Re-hang everything carefully. The filling is ready.

The shape and size of the dumplings depend on your taste and imagination. Serve the finished dumplings with sour cream.

Pumpkin dumplings recipe without meat - recipe with photo.

Ingredients for recipe for 5 servings:

• 1 medium sized pumpkin
• 1/2 kg flour
• 100 g cashew nuts
• 3 lemons
• 2 teaspoons brown sugar
• 3 tablespoons honey
• piece of ginger (about the size of half an egg)
• 1 teaspoon salt
• spices: cardamom

How to cook - Pumpkin dumplings recipe without meat.

Prepare the filling: wash the pumpkin, cut it and remove the seeds.
Scoop out the flesh and chop it finely. Then steam (about 20 minutes). When the pumpkin becomes soft, transfer it to another bowl. Scald the cashew nuts with boiling water and pass through a meat grinder. Wash the lemons and squeeze the juice out of them. Mix pumpkin with nuts. Add 2 tablespoons lemon juice and 2 teaspoons brown sugar. Prepare the sauce: pour the remaining lemon juice into a saucepan, add 3 tablespoons of honey and a glass of water. Then add peeled ginger. Heat everything over low heat until the honey dissolves. Remove the ginger and season the sauce with a pinch of cardamom.

Prepare the dough: Place flour in a large bowl and add a teaspoon of salt. Slowly pour in warm water while kneading the dough. Then divide the dough into 3 parts. Roll out each of them and cut out circles with a large glass. Place the filling on the circles and seal the edges. Place on a cloth sprinkled with flour. Boil water in a large saucepan. Throw pumpkin dumplings into it and wait until they float up. Then wait 3 minutes and remove them from the water. Serve with the sauce or top with roasted pumpkin pieces, grated ginger and honey, or pan-fried cashews. The recipe (Pumpkin dumplings recipe without meat) is ready!

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Vegetarian dumplings with step-by-step cooking recipe

The favorite dish of not only meat-eaters, but also vegetarians is dumplings and manti. Are you surprised? But in vain. Excellent vegetarian dumplings taste even better than meat dumplings, and are much better in quality. The mixture of meat and dough is very harmful to health and figure. And lean vegetarian dumplings are light, healthy, tasty and very unusual.

Let's analyze the two best dishes, and prepare vegetarian dumplings according to a unique recipe, and also delicious manti. But first, let's learn how to make proper dumpling dough.

Surprisingly, the correct, most successful dough for dumplings and manti is without eggs. Eggs make the dough harder, tougher and heavier. And our vegetarian version will be light, airy and translucent. Just right.

So, for the test we take:

• Three glasses of well-sifted flour;
• A glass of warm boiled water;
• A teaspoon of salt;
• A teaspoon of sugar.

That's all!

• Take the flour and pour it into a heap, making a “volcano”.

• Salt the water and dissolve sugar in it.

• Then we gradually pour this water into the “volcano”, kneading the dough.

• We spare no time - knead the dough until it becomes soft and fluffy.

• Wrap it in film and put it in the refrigerator, while we get to the filling.

The dough is ready, let it “get to condition” in the refrigerator. And we will start making a wonderful vegetarian filling! It will be spicy, tasty and very juicy.

Dumplings without meat - so tasty

What is the secret of everyone's favorite delicious dumplings? They should be tangy, spicy, aromatic, with a tasty soft dough, juicy. We have already prepared the proper dough, and you can rest assured that it will not let you down. Now let's make some magical vegetarian minced meat.

We will be making unusual vegetarian lentil dumplings. But lentils are just the basis for minced meat. They will contain many more secret ingredients.

So we need:

• Vegetarian dumpling dough;
• Lentils - half a glass;
• Garlic – 3 cloves;
• Dill - a bunch or a pack of dried;
• Adyghe cheese or tofu – 200 gr.;
• Onion - half an onion;
• Vegetable oil;
• Parmesan or your favorite hard cheese – 100 gr.

So, let's begin the interesting cooking process:

1. Chop the onion very finely and fry in vegetable oil as usual.
2. Cook the lentils in advance until pureed, add some salt.
3. Cut or break Adyghe cheese or tofu into small pieces with your hands, pour into a frying pan with the onions.
4. Add crushed garlic. Fry all this, stirring.
5. Add lentil puree, salt, black pepper and spices to taste.
6. Then add chopped dill (or dried). Mix everything and cool.
7. Next, we prepare the usual dumplings: roll out the dough and make dumplings either by hand or on a dumpling maker.
8. Boil them in salted water with the obligatory addition of bay leaf.

Serve the beauty with sour cream, black pepper, and be sure to sprinkle with grated Paremzan.

It's incredibly delicious!

Let's try manti

The dough for vegetarian manti is the same, dumplings, without eggs. Delicious and juicy vegetarian manti according to this unusual recipe are prepared in a double boiler.

We will need:

• Raw pumpkin – 300 gr.;
• Radish – 200 gr.;
• Onion – a small onion;
• Small carrot;
• Garlic, salt and spices.

We prepare unusual vegetarian manti with radish, pumpkin and garlic.

1. Grate the radish and pumpkin on a coarse grater and squeeze out the excess liquid.
2. Heat the oil in a large frying pan and fry the onion, chopped as finely as possible.
3. Add grated carrots to the onion on a fine grater.
4. Add radish and pumpkin there, stir well and continue to simmer in oil.
5. Add garlic (press 4-5 cloves), salt, more spicy spices - pepper, curry, marjoram, cardamom and any to your taste.
6. Fry for 10 minutes, stirring, then proceed to the manti.
7. We cut out large circles from the dough, put the pumpkin filling in the center, and connect the four edges in the middle. There should be four holes left on top.
8. Carefully steam the manti.

It is best served with spicy adjika or garlic sauce, or with sour cream and green onions. These delicious vegetarian manti with pumpkin and radish will win the heart of the most sophisticated gourmet!

Video recipe:

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Recipe for manti with pumpkin without meat. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “manti with pumpkin without meat”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of manti with pumpkin without meat is 99.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

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