halfbakedharvest4.9
Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth
Warming, Chinese-inspired dumplings - a delicious naturally vegan autumn meal!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F. On a baking sheet, toss together 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 a bowl. Mash together with a fork. 3. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat 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. To make the broth. Melt together the butter and shallots in a large skillet over medium-high heat. Cook until softened, about ⏱️ 5 minutes. Add the wine, cooking until the wine cooks into the shallots, another 5 to ⏱️ 10 minutes, or until the shallots have caramelized. Add ginger and garlic and cook ⏱️ 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 1/4 cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for ⏱️ 4-5 minutes. Remove the dumplings from the skillet to a plate.7. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions. Enjoy!
honey2 teaspoonsgarlic, chopped2 cloveschili crisp sauce, for serving
Nutrition Facts
calories
342 kcal
serving Size
1 serving
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