Gluten-Free Sweet Butternut Squash Dumplings
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Difficulty: 2 (1 - 5)
- Categories: Desserts Dinner Gluten Free Lunch Main Dishes
A delightful gluten-free twist on traditional sweet dumplings, using butternut squash as the star ingredient. These pillowy dumplings are coated in crispy, cinnamon-sugar breadcrumbs for the perfect contrast of textures. Similar to Austrian 'Nockerl' or Czech 'Šúľance', these dumplings make a unique dessert or sweet main course that's both comforting and surprisingly light!
Make sure your squash is very well-drained - excess moisture will make the dough too sticky.If your dough is too wet, add flour gradually. If too dry, add a tiny bit of oil.Don't overcrowd the pot when boiling - the dumplings need space to float freely.Watch the breadcrumbs carefully as they toast - they can go from golden to burnt quite quickly!
Dumpling Dough Instructions
- First, let's prep the squash. Peel, remove seeds, and cut into cubes.
- Place squash in a pot with water and ¼ teaspoon salt. Cook until very tender (about 15 minutes).
- Drain the squash thoroughly - this is important for the right dough consistency!
- Puree the squash until completely smooth, then let it cool until just warm to the touch.
- Once cooled, mix the squash puree with gluten-free flour and vegetable oil to form a dough.
- The dough should be soft but workable. If it's too sticky, add a little more flour, one tablespoon at a time.
Coating Instructions
- Mix together the cinnamon and sugar in a small bowl, set aside.
Shaping and Cooking Instructions
- Dust your work surface lightly with gluten-free flour to prevent sticking.
- Roll portions of the dough into long strands about 2cm in diameter - think finger thickness.
- Cut these strands into 2.5-3cm pieces (about an inch long).
- Shape each piece into a finger-shaped dumpling. Don't worry if they're not perfect - rustic is good!
- Bring a large pot of salted water to a boil.
- Carefully add the dumplings - don't overcrowd the pot, work in batches if needed.
- Cook for 7-10 minutes, or until they float to the surface and stay there.
- While the dumplings cook, melt the coconut oil in a large pan over medium heat.
- Add the breadcrumbs to the melted oil and toast until golden brown, stirring frequently to prevent burning.
- Drain the cooked dumplings well and add them directly to the pan with toasted breadcrumbs.
- Gently toss to coat all dumplings with the breadcrumb mixture.
- Sprinkle with the cinnamon-sugar mixture and toss gently to combine.
- Serve immediately while the breadcrumbs are still crispy!
Notes
- Make sure your squash is very well-drained - excess moisture will make the dough too sticky.
- If your dough is too wet, add flour gradually. If too dry, add a tiny bit of oil.
- Don't overcrowd the pot when boiling - the dumplings need space to float freely.
- Watch the breadcrumbs carefully as they toast - they can go from golden to burnt quite quickly!
Nutrition Facts
4 Servings per container
Serving Size 1 servings (300 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 10 g
13%
Saturated Fat 2 g
10%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 5 g
20%
Total Sugars 10 g
20%
Protein 4 g
8%
Vitamin D 0 mcg
0%
Calcium 50 mg
4%
Iron 1 mg
6%
Potassium 500 mg
14%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically