this week on mae’s munchies™ (working title) we have… pumpkin dumplings with brown butter and parmesan!

this isn’t the kind of dumpling with a filling, which is what i think of when i hear dumpling. these are essentially pumpkin puree, eggs, flour, and a dash of nutmeg mixed into a dough and tossed into salted, boiling water to cook.

i’m not entirely sure if i did everything right, since the recipe says to scoop some dough into a spoon, then dunk it into the boiling water to release the dumpling. that definitely didn’t work for me; i had to use a second (2nd) spoon to scrape it off. maybe the author used a special pumpkin dumpling spoon without telling you to buy one. missed opportunity to throw an affiliate link in there.

after cooking, you toss them in (thyme-infused) brown butter. brown butter is basically the best thing ever created by humanity. if you haven’t made brown butter glazed radishes, you are doing yourself a disservice. and it’s so easy to make! you literally just put some butter in a pan and heat it until it turns brown.

anyway, back to the pumpkin dumplings (in brown butter). they’re quite nice! there’s maybe a bit of sweetness from the pumpkin puree, and it goes well with the parmesan and thyme-infused brown butter. i’d say it’s a nice autumn dish; it’s got the right flavors, and it’s nice and filling.

that salad is just some chopped cabbage with miso dressing. nothing fancy. but very tasty!

trying to justify drinking brown butter,
mae~♡