Is that dumpling actually filled with Pumpkin? Why, yes, in fact it is. Is it sweet? No, not at all. Dishes incorporating fresh pumpkin do not need to be sweet. I repeat, pumpkin is not just for dessert! Say it with me, I can make savory pumpkin dishes. Pumpkins are in the squash family, a vegetable after all.

I teach a class on creative dumpling filling — taking odds and ends and every which leftover ingredient from one’s fridge and mixing it into a delectable filling for dumpling skins. So naturally, I experimented with some pumpkin purée. I added classic dumpling spices, like ginger, scallion and white pepper, which also happen to pair perfectly with pumpkin.

Since moving out of Brooklyn, one of the take out options we miss most is Sichuan Cuisine, so I mix up Sichuan Chili oil quite a bit for all kinds of foods. This spicy, oily and slightly crunchy version is the perfect compliment to the simple steamed wonton with a smooth and creamy filling. And it only takes a few minutes to make a jar of it.

Pumpkin Wontons with Sichuan Chili Oil

Yield: about 2 dozen wontons

Guess what? This is way too much filling per wrapper. Use half this amount.

What You Need:

For the Wonton Filling:

1 cup pumpkin purée

5 pinches kosher salt

A few pinches or cracks of white pepper

1 ½ teaspoon sesame oil

3-4 scallions, white and light green parts only, finely minced

½ teaspoon finely minced or grated ginger root

Zest of 1 orange

To assemble:

1 package round or square dumpling or wonton wrappers (about 30)

water

For the Sichuan Chili Oil:

1-2 whole star anise

6 sichuan chili peppers or small red chili peppers (I like Facing Heaven chilis)

1 teaspoon sichuan peppercorns

3 cloves garlic, minced or pressed

¼ cup canola oil

1 tablespoon rice vinegar

1 tablespoon black vinegar (or more rice vinegar)

1 tablespoon sesame oil

1-2 teaspoons chili oil, pickled chili peppers or chili sauce, optional but recommended

1-3 teaspoons soy sauce, to taste

What You Do:

Optional: If the pumpkin purée is runny, put it in a mesh strainer set over a bowl to drain for 10 minutes.
Mix the filling: Combine all filling ingredients in a medium bowl. Mix well. Set aside.
Assemble the wontons: Put a small dollop of filling (about ½-1 teaspoon) in the center of one wonton wrapper. With a wet fingertip or a brush, dampen the edges of the wrapper. Fold the wrapper in half. If using round wrappers, you will fold the circle in half to make a half moon. If using square wrappers, you will fold the square in half from corner to opposite corner to make a triangle. Now take the two opposite ends of the folded dumpling and gently pull back away from the filled center. Meet those ends together and seal by dampening the wrapper with a little bit of water. Set aside on a parchment lined sheet pan. Continue with the remaining filling.
Make the chili oil: In a spice grinder or with a mortar and pestle, coarsely grind the star anise, dried chili peppers and sichuan peppercorns. Combine with the garlic in a small glass jar or dish.
In a small saucepan over medium heat, heat the canola oil until it just starts to bubble. Pour the hot oil over the garlic and chili mixture.
Add the remaining sichuan chili oil ingredients (rice vinegar, black vinegar, sesame oil, chili sauce, and soy sauce) to the mixture. Whisk well. Set aside.
Steam the wontons: Put about 4 inches of water in a medium pot. Set a steamer basket over the water. Heat over high heat until steaming. Line the steamer basket with vented parchment or brush it lightly with oil. Place the wontons in a single layer in the steamer basket. Steam, in batches if necessary, over high heat for about 3-4 minutes or until the wontons are tender.
Transfer to a serving dish. Spoon the prepared Sichuan chili oil over the wontons.