Gluten-Free Sweet Butternut Squash Dumplings

Gluten-Free Sweet Butternut Squash Dumplings

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

  1. First, let's prep the squash. Peel, remove seeds, and cut into cubes.
  2. Place squash in a pot with water and ¼ teaspoon salt. Cook until very tender (about 15 minutes).
  3. Drain the squash thoroughly - this is important for the right dough consistency!
  4. Puree the squash until completely smooth, then let it cool until just warm to the touch.
  5. Once cooled, mix the squash puree with gluten-free flour and vegetable oil to form a dough.
  6. The dough should be soft but workable. If it's too sticky, add a little more flour, one tablespoon at a time.

Coating Instructions

  1. Mix together the cinnamon and sugar in a small bowl, set aside.

Shaping and Cooking Instructions

  1. Dust your work surface lightly with gluten-free flour to prevent sticking.
  2. Roll portions of the dough into long strands about 2cm in diameter - think finger thickness.
  3. Cut these strands into 2.5-3cm pieces (about an inch long).
  4. Shape each piece into a finger-shaped dumpling. Don't worry if they're not perfect - rustic is good!
  5. Bring a large pot of salted water to a boil.
  6. Carefully add the dumplings - don't overcrowd the pot, work in batches if needed.
  7. Cook for 7-10 minutes, or until they float to the surface and stay there.
  8. While the dumplings cook, melt the coconut oil in a large pan over medium heat.
  9. Add the breadcrumbs to the melted oil and toast until golden brown, stirring frequently to prevent burning.
  10. Drain the cooked dumplings well and add them directly to the pan with toasted breadcrumbs.
  11. Gently toss to coat all dumplings with the breadcrumb mixture.
  12. Sprinkle with the cinnamon-sugar mixture and toss gently to combine.
  13. 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