Name: Butternut Squash Dumplings with Chili Crisp
Prep time: 60 min
Total time: 60 min
Ingredients: 4 cups cubed butternut squash; 2 tablespoons extra virgin olive oil; 1 tablespoon spicy curry powder; 2 teaspoons honey; 2 green onions, chopped; Freshly ground black pepper; 24-26 round dumpling wrappers; 1/4 cup sesame seeds; 2 tablespoons salted butter; 3-4 medium shallots, sliced

These chili crisp butternut squash dumplings are a culinary masterpiece, offering a unique fusion of sweet, spicy, and savory flavors. Perfect for an adventurous palate, they combine the comforting sweetness of roasted squash with the exciting kick of chili crisp, all wrapped in delicate dumplings and served in an aromatic ginger-soy broth. This recipe is designed to impress, bringing together bold tastes and satisfying textures for an unforgettable meal. The star of this dish is undoubtedly the butternut squash filling, enhanced with warming curry powder and a touch of honey for balanced sweetness. The crispy-bottomed dumplings paired with the fragrant broth create a multi-layered sensory experience that is both comforting and exhilarating. They are ideal for dinner parties or a special weeknight treat.

⏱ Time: 60 min

👥 Servings: 4-6

📊 Level: Medium

🥗 10 ingredients

Butternut Squash Dumplings with Chili Crisp

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Prep Time 1

Total Time 1

Servings: 6

Ingredients Method Notes

Ingredients

4 cups cubed butternut squash
2 tablespoons extra virgin olive oil
1 tablespoon spicy curry powder
2 teaspoons honey
2 green onions, chopped
Freshly ground black pepper
24-26 round dumpling wrappers
1/4 cup sesame seeds
2 tablespoons salted butter
3-4 medium shallots, sliced

Method

Preheat oven to 425°F (220°C). Toss cubed butternut squash with olive oil and curry powder on a baking sheet.
Bake for 25-30 minutes, or until tender.
In a bowl, mash the roasted squash with green onions, honey, and a pinch of black pepper until combined.
Spoon about 1 tablespoon of the squash filling onto the center of each dumpling wrapper. Brush water around the edges. Fold the wrapper up and around the filling, pinching in the center to seal.
Place sesame seeds in a shallow bowl. Brush the bottoms of the dumplings lightly with water, then dredge them in the sesame seeds.
For the broth: Melt butter in a large skillet over medium-high heat. Add sliced shallots and cook until softened, about 5 minutes. Add ginger and garlic, cook for 1 minute. Stir in broth, soy sauce, and cinnamon. Simmer over low heat for 10 minutes.
Heat a few tablespoons of oil in a large skillet over medium heat. Add the dumplings, bottoms down, and cook until golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, cover immediately, reduce heat to medium-low, and steam for 4-5 minutes.
Arrange the steamed dumplings in shallow bowls. Ladle the hot ginger-soy broth over them. Top generously with chili crisp sauce and extra green onions. Enjoy!

Notes

– For extra flavor, roast the butternut squash with a pinch of smoked paprika.
– Ensure the dumpling wrappers are sealed tightly to prevent filling leakage during steaming.
– Adjust the amount of chili crisp to your personal spice preference.
– Use homemade ginger-soy broth for a richer, more authentic taste.

Pro tips

For extra flavor, roast the butternut squash with a pinch of smoked paprika.
Ensure the dumpling wrappers are sealed tightly to prevent filling leakage during steaming.
Adjust the amount of chili crisp to your personal spice preference.
Use homemade ginger-soy broth for a richer, more authentic taste.

Experience the delightful fusion of sweet squash and spicy chili crisp in these unique dumplings. A truly memorable dish!

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