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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper for roasting the butternut squash cubes.
- Toss the butternut squash cubes with olive oil, curry powder, and honey, ensuring each piece is evenly coated with the seasoning mixture.
- 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.
- Remove the roasted squash from the oven and let it cool slightly, then mash the cubes into a smooth, slightly chunky filling.
- Fold in chopped green onions and season with black pepper to enhance the filling’s flavor profile.
- 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.
- Moisten the edges of the wrappers with water, then carefully fold and pleat to seal the dumplings, creating a classic crescent shape.
- Sprinkle sesame seeds over the assembled dumplings for added texture and visual appeal.
- In a large pot, melt butter and sauté sliced shallots until they become translucent and fragrant.
- Add chopped ginger and garlic, stirring for an additional minute to release their aromatic oils.
- Pour in the vegetable broth, tamari, and add the cinnamon stick, bringing the liquid to a gentle simmer.
- Carefully lower the prepared dumplings into the simmering broth, cooking for 3-4 minutes until they float and become translucent.
- 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