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Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth
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Thank you Half-Baked Harvest for the recipe!

Ingredients

Dumplings:

  • 4 cups cubed butternut squash 

  • 2 Tbsp extra-virgin olive oil 

  • 1 Tbsp spicy or regular curry powder

  • 2 green onions (chopped)

  • 2 tsp honey 

  • Black pepper

  • 24-26 round dumpling or wonton wrappers

  • ¼ cup sesame seeds

Ginger Broth:

  • 2 Tbsp salted butter 

  • 3-4 medium shallots (sliced)

  • 1 Tbsp chopped fresh ginger

  • 2 garlic cloves (chopped)

  • ⅓ cup dry white wine

  • 4 cups low sodium chicken or vegetable broth

  • ⅓ cup tamari or soy sauce

  • 1 cinnamon stick

  • Chili crisp sauce (for serving)

Instructions

  1. Preheat the oven to 425°F. On a baking sheet, toss the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender. 

  2. Add the squash, green onions, honey, and a pinch of pepper to the bowl. Mash everything with a fork. 

  3. Spoon 1 tablespoon of filling into each wrapper. Brush water around the edges of the wrapper and fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat this step with the remaining wrappers. 

  4. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds. 

  5. Make the broth. Melt the butter and the shallots in a large skillet over medium-high heat. Cook until the shallots are softened, about 5 minutes. Add the wine and cook until the wine cooks into the shallots, about 5-10 minutes, or until the shallots have caramelized. Add the ginger and garlic and cook for 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat. 

  6. Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour ¼ cup of water into the skillet. Cover immediately. Turn the heat to medium-low and let the dumplings steam for about 4-5 minutes. Remove the dumplings from the skillet to a plate. 

  7. Arrange the dumplings into shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions.

Find it online: https://shesafullonmonet.com/best-fall-dinner-recipes/