Include in Print View:

Steve’s Pepperpot Dumplings

Steve's Pepperpot Dumplings recipe image
Steve&# 226;ÂÂs Pepperpot Dumplings are a vibrant, meatless Caribbean classic that brings bold, savory flavors to your table. Tender butternut squash dumplings are gently simmered in a creamy, aromatic sauce made with coconut milk, dark ale, and a blend of curry spices. The dish offers a comforting balance of sweet squash, earthy herbs, and subtle heat from chili flakes. Perfect for a cozy weeknight dinner or a festive holiday side, these dumplings are entirely vegan and gluten-free adaptable. The combination of texturesâÂÂsoft dumplings mingling with fresh spinach and chopped tomatoesâÂÂcreates a hearty, satisfying meal that is both elegant and rustic.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 51.1
Dietary: Vegan
Description
Steve&# 226;ÂÂs Pepperpot Dumplings are a vibrant, meatless Caribbean classic that brings bold, savory flavors to your table. Tender butternut squash dumplings are gently simmered in a creamy, aromatic sauce made with coconut milk, dark ale, and a blend of curry spices. The dish offers a comforting balance of sweet squash, earthy herbs, and subtle heat from chili flakes. Perfect for a cozy weeknight dinner or a festive holiday side, these dumplings are entirely vegan and gluten-free adaptable. The combination of texturesâÂÂsoft dumplings mingling with fresh spinach and chopped tomatoesâÂÂcreates a hearty, satisfying meal that is both elegant and rustic.
Ingredients
  • Butternut Squash (500 g)
  • Egg (use flax egg for vegan)
  • Green Onion; chopped
  • Ground Allspice
  • Dried Thyme
  • Dried Oregano
  • Salt
  • All-Purpose Flour
  • Olive Oil (divided)
  • Onion; chopped
  • Garlic; minced
  • Hot Pepper Flakes
  • Curry Powder
  • Coconut Milk (400 ml can)
  • Dark Ale
  • Fresh Spinach; chopped
  • Tomato; chopped
  • Salt
  • Green Onions; sliced
  • Fresh Coriander; chopped
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Peel, seed, and cube the butternut squash. Place on a baking sheet and bake for about 50 minutes, or until tender.
  3. 3
    Allow squash to cool slightly, then discard the skin.
  4. 4
    Place the cooked squash in a food processor with the egg, chopped green onion, allspice, thyme, oregano, and 1/2 teaspoon salt. Pulse until smooth.
  5. 5
    Transfer the mixture to a bowl and stir in the flour until just blended.
  6. 6
    Bring a large saucepan of water to a boil. Drop the batter by tablespoonfuls into the boiling water, cooking about 12 dumplings at a time.
  7. 7
    Cook the dumplings for about 3 minutes, or until they rise to the surface.
  8. 8
    Transfer the cooked dumplings to a bowl using a slotted spoon. Toss with 1 tablespoon of olive oil to prevent sticking.
  9. 9
    Heat the remaining 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
  10. 10
    Add the chopped onion, garlic, and hot pepper flakes. Cook for about 4 minutes, or until softened.
  11. 11
    Stir in the curry powder and cook for 1 minute to toast the spices.
  12. 12
    Gently fold in the dumplings to coat them with the spice mixture.
  13. 13
    Pour in the coconut milk, dark ale, chopped spinach, chopped tomato, and remaining 1/2 teaspoon salt.
  14. 14
    Bring the mixture to a boil, then reduce heat and simmer for about 7 minutes.
  15. 15
    Stir in the sliced green onions.
  16. 16
    Garnish with fresh coriander before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 51.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 13.6g5%
Dietary Fiber 2.3g10%
Sugars 3.3g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/steves-pepperpot-dumplings/