These crispy rice paper dumplings are filled with a sweet and savory walnut and pumpkin mixture, pan-fried to golden perfection and served with a nutty, aromatic brown butter dipping sauce.
20-22 rice paper sheets
2 cups California walnuts
1 medium onion, chopped
4 garlic cloves, minced
2 Tbsp crushed ginger
2 Tbsp water
1 ½ cup peeled and shredded fresh pumpkin (sugar pumpkins work best or canned pumpkin will work as well)
2 Tbsp coconut aminos sauce
2 tsp honey
1 Tbsp rice wine vinegar
½ tsp salt
½ cup scallion, finely chopped
Oil for cooking
6 Tbsp butter
3 Tbsp coconut aminos (sub with 2 Tbsp of soy sauce if desired)
2 tsp rice vinegar
2 tsp coconut sugar
2 small garlic cloves, grated
1 tsp chili flakes
*Optional Prep: Make the filling one to two days in advance and store it in the fridge until you are ready to assemble & cook dumplings.
Soak walnuts in warm water for 20 minutes. Drain and add to a food processor. Pulse until walnuts resemble a small crumbly ground beef texture.
To a separate medium-sized pan, add 1 Tbsp oil and add chopped onion. Cook until onions are translucent. Add garlic and ginger to the pan and cook for another 1 minute, making sure garlic doesn’t brown.
Add the ground walnuts from your food processor to the onion and garlic mixture and toss to fully combine. Add 2 Tbsp of water to the pan, toss mixture to coat, and cook until water has evaporated.
Add coconut aminos (or soy sauce), honey, rice vinegar, salt, and scallion to the pan.
Add shredded or canned pumpkin to the same pan and cook for 2 to 3 minutes until pumpkin softens and dumpling mixture is fully mixed together. Remove mixture and set aside to cool for about 10 minutes. Slide mixture into the fridge in order to speed up cooling time.
In the meantime, add 6 Tbsp butter to a small pan and melt on medium heat for about 5 minutes until milk solids start to brown. Turn off heat. Add brown butter to a small mixing bowl, along with coconut aminos (and/or soy sauce), rice vinegar, coconut sugar, grated garlic, and chili flakes. Whisk until everything is fully incorporated.
To create a dumpling station, add one inch of water to a shallow pan and have a damp cutting board in front of you. Set up parchment paper next to the cutting board for assembled dumplings.
Dip one sheet of rice paper in water for a few seconds and place on damp cutting board. Add a tablespoon of the mixture into the center of the rice paper sheet and form the filling into a circle shape with your hands, about the size of a donut hole.
Once the rice paper has softened (only takes about 15 seconds), starting at the bottom, fold the rice paper sheet over to cover the filling. Then fold the top down to cover the filling. Fold in the sides so you have a tight round shaped little pocket. Repeat this process for each dumpling until you’ve finished with your filling.
Pan fry dumplings in your oil of choice on medium heat (about 1-2 minutes per side) until both sides of the dumplings are lightly golden. Cool on a wire rack or paper towels to remove excess oil.
Before serving, give your brown butter sauce a good whisk if the ingredients have separated.
Serve your crispy rice paper dumplings with creamy brown butter dipping sauce, extra chopped scallions, and coarsely chopped walnuts, if desired.
A vegetarian holiday recipe for those who love a hearty, flavorful, and fiber-filled dish.
A warm and comforting soup made by blending toasted walnuts with cauliflower, garlic, and spices.
Golden puff pastry surrounds a savory mix of miso-glazed mushrooms, caramelized onions, spinach and crunchy California walnuts. Elegant, hearty and full of deep umami flavor in every bite.
