Hear me out: pumpkin, but in beef. Pumpkin is so ignored, except in the fall time when we bow down to our orange overlords. There’s a great chance for a joke about the president here, but I’m not going to go there, because I’m practicing restraint, which is a hard thing to practice around these dumplings. Theoretically, pumpkin in beef dumplings shouldn’t work, but it does. Let me show you.
4 oz pumpkin
4 oz ground beef
1/2 white onion
1 cup flour
1/3 cup water
Start by browning the beef in a pan.
While it cooks, grate up an onion, and cry like a baby. Then grab a paper towel, wrap it around the grated onion, and squeeze it tightly until all the juice drips out. Don’t throw away the juice- save it and add a tablespoon to whatever you’re making for some onion flavor, or save up a lot and make onion hard candy. How would that even taste? Blech.
Throw the grated onion and pumpkin into the beef, along with some salt, and let it cook on low heat
while you make the dough for the dumplings. It’s simple- just mix together the flour and water with a bit of salt. I can say that it’s simple now, but when I was making it, it took me 30 minutes and three cups of flour to figure out the ratio of flour to water. I didn’t google it. Too much pride. When the dough is ready, put a pot of water on to boil. Roll out the dough (flour the rolling pin and the surface you’re rolling it out on to save yourself a world of pain and stickiness)
and spoon some filling in. Don’t be shy, add much more than I did.
Roll it up into a ball (it doesn’t have to be an exact sphere, any lumpy round shape will do),
and boil it for 15 minutes. Serve it hot!