Pumpkin Dumplings With Bacon and Radicchio

Name: Pumpkin Dumplings With Bacon and Radicchio
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 1/4 teaspoons salt, plus more for the cooking water; 1 medium sweet onion; 6 slices thick-sliced reduced-fat bacon; 1 head radicchio; 1/4 teaspoon crushed red pepper flakes; 1 (15 ounce) can pumpkin puree (do not use pumpkin pie filling); 2 large eggs; 1 cup flour; 4 -6 stalks flat leaf parsley

Submitted by Busters friend

"The Washington Post, February 9, 2011 Adapted from Silvana Nardone's "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals" (Sprig, 2010). Tested by Bonnie S. Benwick for The Washington Post."

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Ready In:: 45mins
Ingredients:: 9
Serves:: 4

ingredients

1 ¹⁄₄ teaspoons salt, plus more for the cooking water
1 medium sweet onion
6 slices thick-sliced reduced-fat bacon
1 head radicchio
¹⁄₄ teaspoon crushed red pepper flakes
1 (15 ounce) can pumpkin puree (do not use pumpkin pie filling)
2 large eggs
1 cup flour
4 -6 stalks flat leaf parsley

directions

Bring a large pot of salted water to a boil over medium-high heat. Line a plate with a few layers of paper towels.
Meanwhile, finely chop the onion to yield about 1 cup. Coarsely chop the bacon into small pieces and place in a very large saute pan or nonstick skillet. Remove any wilted or discolored outer leaves from the head of radicchio and cut out the core, then cut the radicchio into 1/4-inch strips to yield about 3 cups.
Cook the bacon pieces over medium heat for 10 to 12 minutes, stirring occasionally, until the pieces are crisped. Use a slotted spoon to transfer them to the paper-towel-lined plate.
Add the onion and crushed red pepper flakes to the saute pan; cook for about 5 minutes, stirring once or twice, until the onion has softened. Reduce the heat to low.
While the onion is cooking, combine the pumpkin puree, eggs, flour or gluten-free flour blend and the teaspoon of salt in a large bowl; stir to form a soft dough.
Add half of the just-cooked onion mixture to the dough, mixing to incorporate.
Use a soup spoon to scoop out some of the mixture, then transfer the scoop to a second soup spoon to help shape an oblong dumpling (called a quenelle). The more time you take forming tidy quenelles, the more likely the dumplings will not fall apart as they cook. Gently push off the formed dumplings into the pot of water; repeat until half of the dough is used. Cook the first batch of dumplings for 3 minutes; they will float to the surface and puff slightly. Once they rise to the surface, cook for 2 minutes, then use a slotted spoon or a Chinese skimmer to transfer them to the saute pan with the remaining onion mixture, draining as much water as possible; toss gently to coat with the bacon fat, and increase the heat to medium-low.
When the cooking water begins to bubble at the edges again, use the remaining dough to form more dumplings and cook them the same way, then transfer them to the saute pan or skillet. Add the bacon and toss gently to incorporate.
Add about three-quarters of the radicchio and the remaining 1/4 teaspoon of salt; increase the heat to medium-high and cook for about 2 minutes or just until the radicchio has wilted, trying not to break up the dumplings as you stir a bit.
Finely chop the parsley leaves to yield about 2 tablespoons.
Divide among individual wide, shallow bowls. Top each portion with some of the remaining (uncooked) radicchio and the parsley. Serve hot.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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