Chicken and Pumpkin Dumplings bring together tender chicken, sweet pumpkin, and soft, pillowy dumpling dough in one comforting dish. The pumpkin adds a subtle natural sweetness and a lovely hint of autumn flavor, while the chicken keeps it hearty and satisfying. These dumplings are perfect for cozy nights when you want something warm and filling but a little different from the usual.
I love making these dumplings with a little soy sauce or dipping sauce on the side—it brings out the flavors even more and makes every bite a little extra special. The pumpkin slightly softens during cooking, melting into the filling, while the chicken stays juicy and tender. It’s one of those dishes that feels homemade and special but is also pretty easy to whip up once you get the hang of folding the dumplings.
Whenever I make chicken and pumpkin dumplings, I think of chilly evenings spent with family, sharing a warm meal that feels cozy from the first bite. They’re such a crowd-pleaser, whether served as a snack, an appetizer, or alongside a fresh salad or steamed greens. If you haven’t tried pumpkin in dumplings yet, this recipe is a lovely way to add a touch of sweetness and an unexpected twist to a classic comfort food.
Key Ingredients & Substitutions
Chicken: Ground chicken is great here because it cooks quickly and stays tender. You can swap with ground turkey or even finely chopped mushrooms for a vegetarian twist.
Pumpkin Puree: Use fresh cooked pumpkin or canned pumpkin puree. If you don’t have pumpkin, butternut squash or sweet potato puree works well as a substitute and adds similar sweetness.
Dumpling Dough: Simple flour and water dough works best for that soft, chewy texture. You can add a little salt or oil for softness, but keep it basic for easy rolling and folding.
Soy Sauce: This adds umami and saltiness. Use tamari for gluten-free or coconut aminos if avoiding soy. It highlights the chicken and pumpkin flavors nicely.
How Do You Make Dumplings Fold Like a Pro?
Folding dumplings can feel tricky, but a few tips make it easier and less messy:
- Keep the dough wrappers thin but not too thin—about 1/8 inch thick is perfect.
- Place just a teaspoonful of filling in the center to avoid overstuffing, which can cause tears.
- Moisten the edges with a little water before sealing to help the dough stick.
- Pinch or pleat the edges firmly to prevent them from opening while cooking.
- Practice helps—start with simple half-moon shapes, then try pleats once you’re comfortable.
Making neat dumplings might take a few attempts, but the taste will always be worth it!
Equipment You’ll Need
- Large mixing bowl – for preparing the dough and mixing the filling easily.
- Rolling pin – helps you flatten the dough into thin, even wrappers.
- Small cookie cutter or glass – to cut out perfect rounds for the dumplings.
- Cooking skillet with lid – perfect for browning and steaming the dumplings together.
- Saucepan – to make the pumpkin sauce warm and smooth before serving.
- Measuring spoons and cups – to keep ingredients accurate and consistent.
- Whisk or spoon – for mixing the sauce and filling smoothly.
Flavor Variations & Add-Ins
- Swap the chicken for cooked shrimp or tofu for different textures and flavors.
- Add chopped kale or spinach into the filling for extra greens and nutrients.
- Mix in a little five-spice powder or curry powder to give the dumplings an aromatic kick.
- Top with chopped peanuts or sesame seeds for a crunchy touch and added flavor.
Chicken and Pumpkin Dumplings
Ingredients You’ll Need:
For the Dumpling Wrappers:
- 2 cups all-purpose flour
- About ¾ cup warm water
- Pinch of salt
For the Filling:
- 1 cup ground chicken
- 1 cup pumpkin puree (cooked and mashed pumpkin)
- ¼ cup finely chopped onion or scallions
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh cilantro or parsley
For the Sauce:
- 1 cup chicken broth
- ½ cup pumpkin puree
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ teaspoon chili flakes (optional, for garnish)
- Fresh herbs like dill or parsley for garnish
- 1 tablespoon cooking oil or butter
How Much Time Will You Need?
This whole recipe takes about 1 hour. You’ll spend around 10 minutes making the dough, 10 minutes letting it rest, 15 minutes preparing the filling and wrappers, 15 minutes cooking the dumplings, and about 10 minutes making the sauce and plating everything. It’s a lovely meal that’s worth the effort!
Step-by-Step Instructions:
1. Make the Dumpling Dough:
In a large bowl, mix the flour and a pinch of salt. Slowly add warm water while stirring until it comes together into a dough. Knead the dough on a clean surface for about 5-7 minutes until it feels smooth and stretchy. Cover with a damp cloth and let it rest for at least 30 minutes to make it easier to roll out.
2. Prepare the Filling:
Combine ground chicken, pumpkin puree, chopped onion or scallions, minced garlic, soy sauce, grated ginger, salt, pepper, and chopped cilantro or parsley in a bowl. Mix everything well until evenly combined.
3. Roll and Shape the Dumplings:
Divide your rested dough into small portions. Roll each into a thin, round wrapper about 3 inches wide. Place a teaspoon of filling in the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edges together to seal. You can pinch or pleat the edges if you like.
4. Cook the Dumplings:
Heat the oil or butter in a large skillet over medium heat. Put the dumplings in the pan and brown them lightly on one side for about 2 minutes. Then add about ¼ cup water, cover with a lid, and steam the dumplings for 6-8 minutes, or until the chicken is cooked well and the wrappers become tender.
5. Make the Pumpkin Sauce:
In a small saucepan, combine chicken broth, pumpkin puree, and soy sauce. Warm over medium heat until it gently simmers. Stir in the cornstarch slurry and cook for another 2 minutes until the sauce thickens.
6. Serve and Enjoy:
Place the cooked dumplings on a dish and pour the warm pumpkin sauce over them. Garnish with chili flakes and fresh herbs if you want a little extra flavor and color. Serve immediately, maybe with extra soy sauce or your favorite dipping sauce on the side.
Can I Use Frozen Ground Chicken for the Dumpling Filling?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight and pat it dry before mixing it into the filling to avoid excess moisture.
Can I Prepare the Dumplings Ahead of Time?
Absolutely. You can assemble the dumplings and freeze them on a baking sheet, then transfer to a freezer bag once solid. Cook from frozen by adding a couple more minutes to the steaming time.
How Should I Store Leftover Dumplings?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat by gently steaming or pan-frying until warmed through.
What Can I Substitute for Pumpkin Puree?
Butternut squash or sweet potato puree make great substitutes if you don’t have pumpkin. They provide similar sweetness and texture in both the filling and sauce.
