Pumpkin Stuffed Rice Paper Dumplings (with a garlic miso mayo)



Y’all I might have created something crazy all in the name of fall PUMPKIN STUFFED RICE PAPER DUMPLINGS with a GARLIC MISO MAYO! I know sounds wild right? You gotta give this a try, I was blown away with how it turned out! And don’t skimp out on making the garlic miso mayo it is definitely a must and easy to make. Hope you enjoy my fall rendition of the dumpling and let me know if you give it a try! If you didn’t want to use the rice paper you could even make the dough from my last dumpling recipe. Deets below!




 

Pumpkin Stuffed Rice Paper Dumplings with a Garlic Miso Mayo (Vegan)

Makes 4-8 dumplings



Ingredients:


For the dumplings:


  • Rice paper

  • 1 and ½ cup pumpkin puree

  • 2-3 garlic cloves

  • 2 shallots (or 1 small onion)

  • Himalayan Salt

  • Pepper

  • A dash of cayenne

  • ½ tsp cumin

  • Sesame oil


For the Miso Mayo:


  • 1 cup cashews (pre-soaked)

  • 1 medium garlic clove

  • 2 tsp miso paste

  • 3 and ½ tbsp oat milk

  • 1 tsp sesame oil

  • Water to dilute to desired consistency


Method:


  1. Prepare all your ingredients.

  2. In sesame oil, cook shallots and garlic for the filling on medium to low heat.

  3. As the shallots and garlic cook start to work on your mayo. Add all ingredients for the miso mayo into a blender and blend. Add water until desired consistency is achieved.

  4. Once your mayo is done set aside and remove shallots and garlic off of the heat.

  5. Grab a bowl and start making the dumpling filling. Add pumpkin puree, cooked shallots and garlic, and seasonings. Taste and adjust. Feel free to add more garlic, more salt etc. to remove the pumpkin sweetness and make it a more savoury dish.

  6. Time to assemble dumplings. Heat sesame oil in a pan on medium heat so that it's ready for your dumplings.

  7. Grab your rice paper and dunk it in tepid water until malleable. Lie the rice paper down flat on a clean countertop, try to avoid folds, and place the filling in the centre. Fold into a square (top side down, then bottom side up, then fold the sides in, flip.) Grab another rice paper sheet and soak again. Once soft place it down on your counter and place the already folded dumpling in the centre. Fold again, the same way as before (I double folded them so they wouldn’t burst open when cooking). Repeat until filling is done. You should be able to make four or five if you make them larger as I did, or about eight if you chose to make them more bite-sized dumplings.

  8. Cook in a well-oiled pan. Flip once golden and cook until the outer layer is crispy.

  9. Enjoy with the Garlic Miso Mayo and some green onions on top!


I hope you enjoy this recipe! If you give it a try let me know and tag me @cravewithave on instagram!



Print Recipe Here

Pumpkin Stuffed Rice Paper Dumplings with a Garlic Miso Mayo (Vegan)
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