Chicken and Pumpkin Dumplings bring together tender chicken and sweet pumpkin in soft, warm dumpling pockets that feel like a cozy hug in every bite. The blend of savory chicken with the subtle sweetness and creaminess of pumpkin makes these dumplings special and comforting. They’re perfect for any day when you’d like something a little different but still familiar and satisfying.
I love making these dumplings when I want a meal that’s both hearty and light. The pumpkin adds a lovely gentle flavor and a bit of extra moisture that keeps the dumplings tender. I often add just a sprinkle of herbs like sage or thyme, which really brings out the pumpkin’s flavor. It’s a simple little tweak that makes such a big difference and always surprises my family in a good way.
My favorite way to enjoy these dumplings is fresh from the pot, dipped in a bit of soy sauce, or your favorite dipping sauce, while sitting around the table with good company. They also make a fantastic snack or appetizer when you’re craving something warm and tasty. Whenever I make a batch, they disappear fast because everyone loves the soft, flavorful filling wrapped in the delicate dough. It’s a recipe I keep coming back to whenever I want something comforting and a little bit fun to eat.
Key Ingredients & Substitutions
Chicken: Cooked chicken adds tender, mild flavor. Leftover roast chicken or shredded rotisserie chicken works great. For a lighter option, try skinless chicken breast or even turkey.
Pumpkin Puree: This brings gentle sweetness and moisture. Use canned pumpkin puree or fresh roasted and mashed pumpkin. Sweet potato is a nice substitute if pumpkin isn’t available.
Flour for Dough: All-purpose flour is perfect for soft, pliable dumpling dough. If needed, try 00 flour for extra smooth dough, or gluten-free flour blends for gluten-free versions—just check binding needs.
Herbs (Sage or Thyme): These herbs complement pumpkin and chicken nicely. Use fresh herbs if available, or dried versions work well too. Rosemary or marjoram also marry well with these flavors.
How Can I Make Sure Dumplings Are Tender and Well-Sealed?
Making dumplings that hold together and stay tender takes a bit of care:
- Proper dough consistency: Knead until elastic but not sticky. Resting the dough for 20 minutes helps gluten relax, making rolling easier and dough less likely to tear.
- Thin but sturdy dough: Roll dough about 1/8 inch thick. Too thick makes dumplings heavy; too thin risks breakage.
- Sealing edges: Brush edges with a little water before folding. Pinch firmly to seal and prevent filling from leaking during cooking.
- Gentle cooking: Cook dumplings in simmering broth (not boiling) to keep them intact and tender. Cover the pot to trap steam, helping dough cook evenly.
- Optional sear: For a lovely texture, pan-fry cooked dumplings briefly to get a slight golden crust; just be gentle when turning to avoid breaking.
Equipment You’ll Need
- Large mixing bowl – I use this to mix the dough until it’s smooth and elastic, making rolling easier.
- Rolling pin – helps roll out the dough evenly to about 1/8 inch thick for perfect dumpling wraps.
- Sharp knife or pizza cutter – makes clean cuts into 3-inch squares for the dumplings.
- Small spoon – perfect for placing filling onto each dough square without overstuffing.
- Large pot with lid – for simmering the dumplings gently in the broth, keeping them tender and well-cooked.
- Frying pan (optional) – to lightly pan-fry the cooked dumplings if you want a crispy finish.
Flavor Variations & Add-Ins
- Protein options: Swap chicken for cooked turkey, shrimp, or even firm tofu for different textures and flavors.
- Herb mixes: Add fresh rosemary, marjoram, or parsley to the filling for a different aroma and taste.
- Cheese: Mix in a little grated Parmesan or cream cheese into the filling for extra richness.
- Vegetables: Include sautéed spinach, mushrooms, or peas in the filling for more texture and color.
Chicken and Pumpkin Dumplings
Ingredients You’ll Need:
For the Dumpling Filling:
- 1 cup cooked chicken, finely chopped or shredded
- 1/2 cup pumpkin puree (fresh or canned)
- 1/4 cup onion, finely diced
- 1 clove garlic, minced
- 1/4 tsp ground sage (or fresh thyme)
- Salt and pepper to taste
- 1 tbsp olive oil or butter (for sautéing)
For the Dumpling Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup warm water (adjust as needed)
For the Sauce/Broth:
- 1 tbsp butter or olive oil
- 1/2 onion, thinly sliced
- 1 garlic clove, minced
- 1 cup diced carrots
- 2 cups chicken broth
- 1/2 cup pumpkin puree
- 1 tsp dried thyme or sage
- Salt and pepper to taste
- Fresh thyme sprigs (for garnish)
How Much Time Will You Need?
This recipe takes about 40 minutes total: roughly 15 minutes for preparation (mixing and assembling dumplings), 20 minutes to cook the dumplings in broth, plus 5 minutes if you choose to pan-fry for a golden finish. There’s also a 20-minute dough resting time included in the prep.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil or butter in a pan over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant—about 3-4 minutes. Stir in pumpkin puree, cooked chicken, and ground sage. Season with salt and pepper to your liking. Cook the mixture for another 3-4 minutes, then remove it from heat and let it cool while you make the dough.
2. Make the Dough:
In a large bowl, mix the flour with salt. Slowly pour in warm water while stirring, until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes, until the dough becomes smooth and elastic. Cover it with a clean towel or plastic wrap and let it rest for 20 minutes.
3. Form the Dumplings:
Roll out the rested dough to about 1/8 inch thickness. Cut it into 3-inch squares using a knife or pizza cutter. Place a spoonful of the cooled filling onto the center of each square. Fold the dough over to create a pouch, pinching the edges firmly to seal the dumpling well.
4. Prepare the Sauce/Broth:
In a large pot or skillet, heat butter or olive oil over medium heat. Add the sliced onions, minced garlic, and diced carrots. Cook until the vegetables begin to soften, about 5 minutes. Stir in chicken broth, pumpkin puree, dried thyme or sage, and season with salt and pepper. Bring to a gentle simmer.
5. Cook the Dumplings:
Carefully add the dumplings to the simmering broth. Cover the pot and let them cook for 15-20 minutes until the dumpling dough is tender and fully cooked through. If you like, for extra texture, you can lightly pan-fry the cooked dumplings in butter or oil until golden on one side before serving.
6. Serve and Enjoy:
Ladle the dumplings and some broth into bowls. Garnish each serving with fresh thyme sprigs. Serve warm and enjoy the comforting flavors of chicken and pumpkin in every bite!
Can I Use Frozen Chicken for the Filling?
Yes, just make sure the chicken is fully thawed before using. Thaw it overnight in the fridge or submerge in cold water in a sealed bag for faster thawing. Pat it dry before chopping to avoid excess moisture in the filling.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature before rolling out to make shaping easier.
How Should I Store Leftover Dumplings?
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat with a splash of broth or water to keep them moist.
What Can I Substitute for Pumpkin Puree?
Pureed butternut squash or sweet potato makes a great alternative if you don’t have pumpkin on hand. They offer similar texture and a slightly sweet flavor that complements chicken well.
