Seiko's Vegan Pumpkin Dumplings

This year marked Seiko's first Thanksgiving in New York City. She put an asian twist on a favorite fall flavor for a potluck Friendsgiving celebration.

Serves 6  | Cook Time 40 minutes

1 Pumpkin
Salt to taste
1 Tablespoon of Rosemary
2 Leeks
16 Ounces of Pre-made Dough from Chinatown
1 Tablespoon of Oil

1. Cut your pumpkin into quarters, peel off the skin, and remove the seeds. Cut the pumpkin into smaller cubes to help cook faster.

2. Place the pumpkin in a 350 degree oven for 20 - 30 minutes or until tender (no need to preheat).

3. Cut leeks into thin slices and saute them on medium heat for about 25 minutes or until nearly caramelized. Use 1 tablespoon of oil.

4. Combine leeks, pumpkin, rosemary, and salt to taste. 

5. Create balls from the dough. Press the balls into disks and place a spoonful of filling in the middle. Press together edges of the dough to contain the filling. A light brushing of water on the edges may help them to stick.

6. Boil dumplings until they float to the top. Strain and Serve with dipping sauce of soy sauce and balsamic vinegar.

Make them with a group of friends and family.