1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup whole grain flour
3 tablespoons butter
1/2 cup grated Parmesan cheese
Bring large pot of salted water to boil. Whisk pumpkin, egg, salt,
nutmeg and baking powder in large bowl to blend. Mix in flour (dough will
be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten.
Scoop up generous 1/2 teaspoon of dough and return spoon to water,
allowing dough to drop. Working in 2 batches, repeat dropping 1/2
teaspoonfuls of dough into water, first dipping spoon into water to moisten
each time. Boil dumpling until cooked through, about 10 minutes. Using
slotted spoon, transfer to colander and drain. Melt butter in heavy large
skillet over medium heat. Add dumplings. Sauté until beginning to brown,
about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and
serve.
The Glyconutrient content of these pumpkin dumplings is AMAZING!!!
They are filled with natural anti-oxidants. Delicious AND Healthy.
Makes 4 Side-Dish Servings.
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