Crispy Rice Paper Dumplings with Pumpkin, Walnut, Sage and Brown Butter Dipping Sauce

*Optional Prep: Make the filling one to two days in advance and store it in the fridge until you are ready to assemble & cook dumplings. 

Soak walnuts in warm water for 20 minutes. Drain and add to a food processor. Pulse until walnuts resemble a small crumbly ground beef texture. 

To a separate medium-sized pan, add 1 Tbsp oil and add chopped onion. Cook until onions are translucent. Add garlic and ginger to the pan and cook for another 1 minute, making sure garlic doesn’t brown.

Add the ground walnuts from your food processor to the onion and garlic mixture and toss to fully combine. Add 2 Tbsp of water to the pan, toss mixture to coat, and cook until water has evaporated. 

Add coconut aminos (or soy sauce), honey, rice vinegar, salt, and scallion to the pan.

Add shredded or canned pumpkin to the same pan and cook for 2 to 3 minutes until pumpkin softens and dumpling mixture is fully mixed together. Remove mixture and set aside to cool for about 10 minutes. Slide mixture into the fridge in order to speed up cooling time.

In the meantime, add 6 Tbsp butter to a small pan and melt on medium heat for about 5 minutes until milk solids start to brown. Turn off heat. Add brown butter to a small mixing bowl, along with coconut aminos (and/or soy sauce), rice vinegar, coconut sugar, grated garlic, and chili flakes. Whisk until everything is fully incorporated.

To create a dumpling station, add one inch of water to a shallow pan and have a damp cutting board in front of you. Set up parchment paper next to the cutting board for assembled dumplings.

Dip one sheet of rice paper in water for a few seconds and place on damp cutting board. Add a tablespoon of the mixture into the center of the rice paper sheet and form the filling into a circle shape with your hands, about the size of a donut hole.