Pumpkin Dumplings With Bacon And Radicchio

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Washington Post


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1 1/4 teaspoons salt, plus more for the cooking water

1 medium sweet onion

6 slices (4 ounces) thick-sliced reduced-fat bacon

1 head radicchio

1/4 teaspoon crushed red pepper flakes

15 ounces (1 can) pumpkin puree (do not use pumpkin pie filling)

2 large eggs

1 cup flour or gluten-free flour blend (see headnote and NOTE)

Leaves from 4 to 6 stems flat-leaf parsley

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