Chicken and Pumpkin Dumplings are a warm and comforting dish that brings together tender pieces of chicken with the sweet, mellow flavor of pumpkin wrapped in soft dumpling dough. These bite-sized pockets are perfect for a cozy meal, especially when the weather turns chilly. The mix of savory chicken and subtly sweet pumpkin creates a lovely balance that’s both satisfying and a little bit special.
I love making these dumplings when I want something a bit different but still simple to prepare. It’s fun to see how the pumpkin adds a smooth texture and gentle sweetness that pairs so well with the juicy chicken. A little splash of soy sauce or your favorite dipping sauce on the side really brings out the flavors, and I always enjoy sharing them with friends or family because they’re so easy to eat and hard to resist.
When I serve these dumplings, I like to steam them fresh and pile them on a big plate, so everyone can grab a few and keep coming back for more. They go great with a simple side of steamed greens or a light broth soup if you want to turn the meal into something extra cozy. Honestly, these dumplings remind me of those lazy weekends when comfort food makes everything feel just a bit better.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast gives a tender, mild flavor. You can swap this with cooked turkey or even shredded tofu for a vegetarian twist, just adjust seasonings.
Pumpkin Puree: Fresh or canned pumpkin puree works well, lending a smooth texture and gentle sweetness. If pumpkin is unavailable, butternut squash puree is a great stand-in.
Fresh Herbs: Thyme and sage add warmth and earthiness. If fresh isn’t on hand, dried herbs will do — just use less since dried herbs are more concentrated.
Dumpling Wrappers: Store-bought wrappers save time, but homemade dough can be fun if you want a personal touch. You can also use wonton wrappers for an alternative shape and texture.
How Can I Cook Dumplings So They’re Tender But Not Soggy?
Pan-frying then steaming is the key to crisp bottoms and soft tops:
- Heat a little oil or butter in the pan over medium heat.
- Arrange dumplings with space between them to prevent sticking.
- Cook until bottoms turn golden (2-3 mins), then add water (a few tablespoons).
- Quickly cover with a lid to trap steam and cook for 5-6 mins.
- Remove lid and let any remaining water evaporate so dumplings stay firm, not soggy.
This combo gives dumplings a nice crispy edge while keeping wrappers tender and the filling juicy. I find it helps to keep an eye on the water level and not over-steam them.
Equipment You’ll Need
- Mixing bowls – I use them to combine the filling ingredients easily and keep everything organized.
- Frying pan with lid – perfect for browning the dumplings and then steaming them without needing extra equipment.
- Measuring spoons and cups – make sure your fillings and ingredients are just right.
- Rolling pin (if making homemade wrappers) – helps create even dough sheets for wrapping the dumplings.
- Small spoon or cookie scoop – makes filling each wrapper quick and mess-free.
Flavor Variations & Add-Ins
- Use cooked turkey or shredded tofu instead of chicken for a different protein choice.
- Add a pinch of cinnamon or nutmeg to the pumpkin mixture for a warm, spicy note.
- Mix in chopped spinach or kale for extra greens and color.
- Swap the cream for coconut milk in the sauce for a dairy-free, tropical twist.
Chicken And Pumpkin Dumplings
Ingredients You’ll Need:
For the Dumplings:
- 1 cup cooked chicken breast, finely chopped or shredded
- 1/2 cup pumpkin puree (fresh or canned)
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 cup grated carrot
- 1 tablespoon fresh sage, chopped (optional)
- Salt and pepper, to taste
- 1 egg, beaten (for binding)
- Dumpling wrappers (store-bought round dumpling skins or homemade, about 20-24)
For the Sauce:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1/2 cup cream or coconut milk
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- Fresh herbs for garnish (thyme, sage, or parsley)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and assemble the dumplings. Cooking the dumplings and sauce adds another 15-20 minutes, so estimate around 40 minutes total from start to finish. It’s quick enough for a weeknight meal but special enough to enjoy any day!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large mixing bowl, combine the cooked chicken, pumpkin puree, chopped onion, minced garlic, fresh or dried thyme, grated carrot, and fresh sage if you’re using it. Add salt and pepper to taste. Mix in the beaten egg well—this helps bind the filling ingredients together so they hold nicely inside the dumplings.
2. Assemble the Dumplings:
Place a dumpling wrapper on a flat, clean surface. Spoon about 1 teaspoon to 1 tablespoon of filling into the center, depending on the size of your wrapper. Using your finger, lightly moisten the edges of the wrapper with water. Fold the wrapper over to create a half-moon shape and press the edges tightly together to seal. You can pinch the edges straight or create little pleats for a pretty finish.
3. Cook the Dumplings:
Heat a frying pan over medium heat and add a small splash of oil or butter. Arrange the dumplings in the pan so they are not touching each other. Cook for 2-3 minutes or until the bottoms turn golden brown. Then, carefully add a few tablespoons of water to the pan and immediately cover it with a lid. Let the dumplings steam for about 5-6 minutes, until the wrappers are tender and the filling is hot throughout. Remove the dumplings and set aside.
4. Prepare the Sauce:
In the same pan you used for the dumplings, add a bit more oil or butter if needed. Sauté the finely chopped onion, diced carrot, and minced garlic until softened—about 3-4 minutes. Pour in the chicken broth and cream (or coconut milk for a lighter, dairy-free option). Stir in fresh thyme leaves, salt, and pepper. Let the sauce simmer gently for around 5 minutes until it thickens slightly.
5. Combine and Serve:
Gently add the cooked dumplings back into the sauce, tossing carefully to coat them well. Let everything warm together for a minute so the flavors merge. Garnish with fresh herbs and some thin carrot strips for color if you like. Serve your tasty chicken and pumpkin dumplings hot in bowls with plenty of sauce spooned over—ready to enjoy!
Can I Use Frozen Chicken for the Filling?
Yes, you can! Just make sure to thaw the chicken completely before chopping or shredding. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat it dry to avoid extra moisture in your filling.
Can I Make the Dumplings Ahead of Time?
Absolutely! You can prepare and assemble the dumplings, then freeze them on a baking sheet before transferring to a freezer bag. When ready to cook, steam or pan-fry them straight from frozen—just add a couple extra minutes to the cooking time.
What Can I Use Instead of Pumpkin Puree?
Butternut squash puree is a great substitute and offers a similar texture and sweetness. Sweet potato puree also works well if you want a slightly different flavor.
How Should I Store Leftovers?
Store leftover dumplings and sauce separately in airtight containers in the fridge for up to 3 days. Reheat by gently warming the sauce in a pan and adding the dumplings until heated through. Avoid microwaving to keep dumplings from becoming soggy.
