Pumpkin dumplings

To be fair these are actually butternut squash dumplings, but where is the fun in that. Read: deliciously savory oat-based gooey pumpkin pods, served with an herby sauce. Vegan, and free of rice + corn + wheat. Best served wiiiiiittthhhhhh friendship.

WARNING: Duration of cook time increases exponentially in relation to the number of coffee breaks you take…

Dough ingredients:

  • 2 cups oat flour
  • 1tsp baking powder
  • 3 tbsp vegan butter
  • 1 cup oat milk

Filling ingredients:

  • 1/2 of a Butternut “Splash”
  • Handful of crumbled feta
  • 2 cloves of garlic
  • 1/2 medium onion
  • 1/2 tsp salt
  • 1/4 tsp marjoram
  • 1/4 tsp thyme
  • 1tsp olive oil

Sauce ingredients:

  • 1 cup oat milk
  • 2tbsp oat flour
  • 1 clove garlic
  • Bit of chopped onions
  • Dash of thyme and marjoram
  • 1 tbsp vegan butter 


  1. Preheat oven to 150 c. While heating, peel and chop half of your squash.
  2. Place squash in ceramic baking dish. Drizzle with olive oil and salt, bake for 30-ish minutes (depends, obviously, on how big you cut your pieces). Cook until very easily mashed with a spoon.
  3. While the squash bakes, begin making the dough. Melt butter and combine all dough ingredients until just mixed. Knead dough into a ball.
  4. Allow the dough to rest while you chop the garlic and onions (which we will use in the filling and the sauce). Flash sauté all together in vegan butter.
  5. Optional: Excellent point to stop for a coffee break/snack if you’re so inclined…
  6. Once the squash is done baking, mash together with half of the sautéd garlic and onions. Add in herbs, and salt. If you’re going for cheese- add in the feta too (or your choice of vegan alternative)! Mashwith a potato masher or spoon.
  7. For the sauce: add remaining sautéed onion and garlic + the rest of the sauce ingredients to a sauce pan and simmer for 15 mins.
  8. Time to prep the dumplings! Roll out your dough as thinly as your patience will allow.. turn a pint glass upside down and press into the dough to cut out your dumpling circles.
  9. Scoop a small spoonful of filling into the middle of the dough circle, fold in half, and firmly pinch the edges closed, forming a semi-circle.
  10. Once all the dough, filling (or your patience) is gone, drop dumplings into a pot of boiling water. Boil for 2-3 minutes (until dumplings float to the surface). Immediately remove from water, and serve!

I created this recipe together with my neighbor. She’s the best. Do you know your neighbors? Maybe they would like “pumpkin” dumplings…