Sizzling Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth Recipe

My recent obsession with chili crisp butternut squash dumplings sparked a culinary adventure that changed everything.

Discovering unexpected flavor combinations can revolutionize home cooking.

Homemade dumplings feel like an intimate dance of ingredients and technique.

Warmth from ginger and soy broth creates a comforting embrace around delicate parcels.

Seasonal butternut squash brings natural sweetness balanced by spicy chili crisp’s bold kick.

Each dumpling becomes a miniature landscape of textures and sensations.

We craft something magical when traditional techniques meet contemporary ingredients.

Savor these dumplings and unleash your inner kitchen artist.

Reheat Chili Crisp Butternut Squash Dumplings

• Store leftover dumplings and broth separately in airtight containers for up to 3 days. Keep them in the coldest part of the refrigerator to maintain freshness.
• Uncooked dumplings can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month. Cooked dumplings freeze well for 2-3 weeks.
• Gently warm the broth in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of water if it has thickened.
• Steam frozen or refrigerated dumplings for 3-4 minutes until heated through. Alternatively, pan-fry briefly to restore their crispy texture and prevent sogginess.

Butternut Squash Dumplings in Ginger Soy Broth Matches

• Pair with Crisp White Wine: Select a bright, acidic Riesling or Sauvignon Blanc to cut through the rich, spicy butternut squash dumplings and complement the ginger soy broth's complex flavors.
• Enhance with Pickled Vegetable Side: Create a quick cucumber or daikon radish pickle with rice vinegar, salt, and sugar to provide a tangy, refreshing contrast to the warm, spicy dumpling dish.
• Balance with Nutty Quinoa Salad: Prepare a cool quinoa salad mixed with toasted almonds, fresh herbs, and a light citrus dressing to add texture and brightness alongside the hearty dumplings.
• Complement with Green Tea: Brew a light, slightly grassy green tea like sencha to cleanse the palate and echo the ginger and umami notes in the broth, creating a harmonious dining experience.

Butternut Dumplings in Ginger Broth Twists

• Gluten-Free Dumpling Delight: Replace wonton wrappers with rice paper wrappers or homemade gluten-free dumpling skins made from rice flour and tapioca starch.
• Vegan Squash Sensation: Swap butter with coconut oil in the broth and use maple syrup instead of honey for a plant-based version that maintains rich, complex flavors.
• Low-Carb Cauliflower Alternative: Substitute butternut squash with riced cauliflower and use lettuce wraps instead of dumpling wrappers for a lighter, keto-friendly option.
• Protein-Packed Power Dumplings: Incorporate ground chicken or tofu into the squash filling to increase protein content and create a more substantial meal.

FAQs

• How do I prevent dumplings from sticking together when cooking?

Place dumpling wrappers on a lightly floured surface and keep them covered with a damp towel. When boiling, add dumplings one at a time and stir gently to prevent sticking.

• Can I make dumplings ahead of time?

Yes, you can prepare dumplings in advance. Assemble and freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 1 month and can be cooked directly from frozen.

• What if I can't find butternut squash?

Use alternatives like kabocha squash, acorn squash, or sweet potatoes. These have similar textures and can work well in the recipe.

• Is it necessary to roast the butternut squash before making dumplings?

Roasting isn’t mandatory but recommended. It enhances the squash’s flavor, caramelizes the edges, and adds depth to the dumpling filling.

Butternut Dumplings In Broth That’s Spicy, Sweet, and Savory

• Elevate Home Cooking: Transform ordinary butternut squash into restaurant-worthy dumplings with minimal kitchen skills required.
• Quick Weeknight Wonder: Prepare this entire meal in just 45 minutes, making it perfect for busy professionals and home cooks seeking delicious yet practical dinner solutions.
• Flavor Explosion: Combine sweet roasted squash, spicy chili crisp, and savory ginger soy broth for a complex taste profile that excites every bite without complicated techniques.
• Versatile Dietary Friendly: Easily adapt the recipe for vegetarian, vegan, and gluten-free diets by swapping wrappers and using alternative butter or oil options.

Chili Crisp Butternut Squash Dumplings Ingredient List

Main Ingredients:

Butternut Squash: Sweet and hearty vegetable perfect for filling dumplings, choose firm and bright orange squash with no soft spots.

Dumpling/Wonton Wrappers: Thin, delicate sheets for creating dumpling shells, look for fresh and pliable wrappers in refrigerated section.

• Curry Powder, Honey, Black Pepper: Warm spices and sweetness that enhance squash flavor, adds depth and complexity to filling.
• Green Onions: Fresh, sharp flavor that brightens the dumpling filling, provides nice color and mild onion taste.
• Sesame Seeds: Nutty, crunchy topping that adds texture and visual appeal to dumplings.

• Shallots, Ginger, Garlic: Aromatic base that creates deep, complex flavor profile for the broth, provides warmth and depth.
• Vegetable/Chicken Broth: Liquid foundation for the ginger soy broth, choose low-sodium for better flavor control.
• Tamari/Soy Sauce: Salty, umami ingredient that adds richness to broth, provides balanced seasoning.
• Cinnamon Stick/Ground Cinnamon: Warm spice that adds subtle sweetness and depth to broth.
• Chili Crisp Sauce: Spicy, crunchy condiment for serving, adds heat and texture to finished dish.

• Extra Virgin Olive Oil, Salted Butter: Cooking fat for roasting squash and creating broth base, adds richness and helps with cooking process.

Dumpling Instructions with Chili Crisp Butternut Broth

Step 1: Roast Butternut Squash

Preheat the oven to 425°F.

Spread butternut squash cubes on a baking sheet.

Drizzle with olive oil, sprinkle curry powder, and add a touch of honey.

Toss until evenly coated.

Roast for 25-30 minutes, stirring halfway through, until the squash turns golden and caramelized.

Let cool slightly.

Step 2: Prepare Dumpling Filling

Mash the roasted squash in a large bowl.

Finely chop green onions and mix into the squash.

Season with black pepper.

The mixture should be slightly chunky for texture.

Step 3: Assemble Dumplings

Place a dumpling wrapper on a clean surface.

Spoon a small amount of squash filling in the center.

Wet the edges of the wrapper with water.

Fold and seal the dumpling, creating pleats along the edge.

Repeat until all wrappers are filled.

Step 4: Create Ginger Soy Broth

In a large pot, melt butter over medium heat.

• Sliced shallots
• Chopped ginger
• Minced garlic

Cook until fragrant and slightly golden.

Pour in vegetable broth, tamari, and add cinnamon stick.

Simmer for 10-15 minutes to develop rich flavors.

Step 5: Cook Dumplings

Gently drop dumplings into the simmering broth.

Cook for 3-4 minutes until they float and look translucent.

Be careful not to overcrowd the pot.

Step 6: Serve and Garnish

Ladle dumplings and broth into serving bowls.

Sprinkle sesame seeds on top.

Drizzle with chili crisp sauce for an extra kick of flavor.

Enjoy the warm, comforting dish immediately.

Dumpling Tips That Make Chili Crisp Butternut Magic

• Toss butternut squash with olive oil, curry powder, and honey to caramelize edges and develop deeper flavors before stuffing dumplings.
• Wet wrapper edges with water and press firmly to prevent filling from leaking during cooking, ensuring each dumpling stays intact.
• Sprinkle sesame seeds on squash filling for nutty crunch and add extra dimension to the dumpling's texture and taste profile.
• Adjust ginger and garlic quantities to personal preference, allowing more or less intensity depending on individual taste preferences.
• Drizzle generous amount of chili crisp sauce over dumplings just before serving to add vibrant heat and exciting visual appeal.

Chili Crisp Butternut Squash Dumplings In Ginger Soy Broth Recipe

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4.5 from 22 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Chili crisp butternut squash dumplings dance with zesty flavor in this ginger soy broth, creating an unforgettable culinary journey. Delicate parcels packed with roasted squash and spicy chili crisp promise warmth and comfort for hungry souls seeking exceptional Asian-inspired cuisine.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 8 ounces (226 grams) ground pork
• 2 ounces (56 grams) shrimp, finely chopped

Produce and Aromatics:

• 1 medium butternut squash, peeled and diced
• 3 green onions, finely chopped
• 2 tablespoons fresh ginger, minced
• 2 cloves garlic, minced

Wrapper and Seasoning Ingredients:

• 1 package dumpling wrappers
• 2 tablespoons chili crisp
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 large egg
• 1/4 cup water
• Salt to taste
• 4 cups chicken broth (for broth)
• 2 tablespoons ginger, sliced (for broth)
• 1 tablespoon green onions, chopped (for garnish)

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Instructions

1. Preheat the oven to 425°F and prepare a baking sheet with parchment paper for roasting the butternut squash cubes.
2. Toss the butternut squash cubes with olive oil, curry powder, and honey, ensuring each piece is evenly coated with the seasoning mixture.
3. Spread the seasoned squash in a single layer on the prepared baking sheet, roasting for 25-30 minutes until the edges become caramelized and the squash is tender.
4. Remove the roasted squash from the oven and let it cool slightly, then mash the cubes into a smooth, slightly chunky filling.
5. Fold in chopped green onions and season with black pepper to enhance the filling’s flavor profile.
6. Lay out the dumpling wrappers on a clean work surface and place a small spoonful of the squash mixture in the center of each wrapper.
7. Moisten the edges of the wrappers with water, then carefully fold and pleat to seal the dumplings, creating a classic crescent shape.
8. Sprinkle sesame seeds over the assembled dumplings for added texture and visual appeal.
9. In a large pot, melt butter and sauté sliced shallots until they become translucent and fragrant.
10. Add chopped ginger and garlic, stirring for an additional minute to release their aromatic oils.
11. Pour in the vegetable broth, tamari, and add the cinnamon stick, bringing the liquid to a gentle simmer.
12. Carefully lower the prepared dumplings into the simmering broth, cooking for 3-4 minutes until they float and become translucent.
13. Serve the dumplings in shallow bowls, ladling the ginger soy broth around them and drizzling with chili crisp sauce for an extra layer of heat and complexity.

Notes

• Choose butternut squash that feels heavy and has no soft spots to ensure maximum flavor and texture.
• Roast squash with curry powder and honey at high heat to create caramelized edges and enhance natural sweetness.
• Toast sesame seeds separately in a dry pan until golden brown to release nutty aroma and add crunch to dumplings.
• Work with cold dumpling wrappers to prevent tearing and ensure easier sealing when filling.
• Grate fresh ginger instead of chopping for more intense flavor distribution in the broth.
• Use room temperature butter or oil when sautéing shallots to promote even caramelization.
• Prepare dumplings ahead and freeze uncooked for convenient meal prep and longer storage.
• Adjust broth’s spiciness by controlling chili crisp sauce quantity at serving.

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 200
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg