Pumpkin Dumplings With Bacon And Radicchio Recipes

Steps:

• Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
• In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
• When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.
• Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder.
• Blend well.
• Add flour.
• The dough should be soft.
• Dip a 1/2 teaspoon measure into the boiling water.
• Scoop up a generous 1/2 teaspoon of the dough.
• Drop dough into boiling water.
• Repeat until all of dough is used.
• Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough.
• Boil dumplings about 10 minutes.
• Transfer to a colander with a slotted spoon to drain.
• In a large skillet, melt the 3 tablespoons butter over medium heat.
• Add the dumplings and saute until beginning to brown, about 8 minutes.
• Transfer to a serving dish and sprinkle with the Parmesan.
• Serve.

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Line a plate with a few layers of paper towels.
• Meanwhile, finely chop the onion to yield about 1 cup. Coarsely chop the bacon into small pieces and place in a very large saute pan or nonstick skillet. Remove any wilted or discolored outer leaves from the head of radicchio and cut out the core, then cut the radicchio into 1/4-inch strips to yield about 3 cups.
• Cook the bacon pieces over medium heat for 10 to 12 minutes, stirring occasionally, until the pieces are crisped. Use a slotted spoon to transfer them to the paper-towel-lined plate.
• Add the onion and crushed red pepper flakes to the saute pan; cook for about 5 minutes, stirring once or twice, until the onion has softened. Reduce the heat to low.
• While the onion is cooking, combine the pumpkin puree, eggs, flour or gluten-free flour blend and the teaspoon of salt in a large bowl; stir to form a soft dough.
• Add half of the just-cooked onion mixture to the dough, mixing to incorporate.
• Use a soup spoon to scoop out some of the mixture, then transfer the scoop to a second soup spoon to help shape an oblong dumpling (called a quenelle). The more time you take forming tidy quenelles, the more likely the dumplings will not fall apart as they cook. Gently push off the formed dumplings into the pot of water; repeat until half of the dough is used. Cook the first batch of dumplings for 3 minutes; they will float to the surface and puff slightly. Once they rise to the surface, cook for 2 minutes, then use a slotted spoon or a Chinese skimmer to transfer them to the saute pan with the remaining onion mixture, draining as much water as possible; toss gently to coat with the bacon fat, and increase the heat to medium-low.
• When the cooking water begins to bubble at the edges again, use the remaining dough to form more dumplings and cook them the same way, then transfer them to the saute pan or skillet. Add the bacon and toss gently to incorporate.
• Add about three-quarters of the radicchio and the remaining 1/4 teaspoon of salt; increase the heat to medium-high and cook for about 2 minutes or just until the radicchio has wilted, trying not to break up the dumplings as you stir a bit.
• Finely chop the parsley leaves to yield about 2 tablespoons.
• Divide among individual wide, shallow bowls. Top each portion with some of the remaining (uncooked) radicchio and the parsley. Serve hot.