If you are craving an exciting twist on a classic favorite, the Chili Crisp Butternut Squash Dumplings Recipe is here to delight your taste buds with every bite. This dish brings together the sweet, velvety smoothness of roasted butternut squash with the fiery crunch of chili crisp, wrapped in delicate dumpling skins that are pan-fried to perfection. It’s a harmonious blend of flavors and textures that’s perfect for cozy dinners, entertaining friends, or whenever you need that comforting yet vibrant dish. Trust me, once you try this recipe, these dumplings will quickly become one of your go-to recipes for a fun and satisfying meal!
Ingredients You’ll Need
This Chili Crisp Butternut Squash Dumplings Recipe leverages simple, wholesome ingredients that play essential roles in building layers of flavor, texture, and color. Each one enhances the overall experience without overpowering the delicate balance between sweet and spicy.
- 1 medium butternut squash: The star ingredient offering natural sweetness and creamy texture.
- 1 tablespoon olive oil: Helps roast the squash to caramelized perfection with a silky finish.
- Salt and pepper, to taste: Basic seasonings essential for enhancing all flavors.
- 1 tablespoon soy sauce: Adds umami depth to the filling, tying the flavors together.
- 1 tablespoon chili crisp: A spicy, crunchy sauce that gives the dumplings their signature kick.
- 1 teaspoon grated ginger: Brings a warm, zesty note that complements both squash and chili crisp.
- 2 green onions, finely chopped: Provide freshness and a subtle crunch in the filling and as garnish.
- 2 tablespoons sesame oil: Adds a toasty aroma and richness that lifts the dish.
- 1 tablespoon rice vinegar (optional): A hint of tang to brighten the flavors in the filling.
- 20-24 dumpling wrappers: The delicate exterior that holds all that delicious filling.
- 1 tablespoon vegetable oil: Perfect for pan-frying to achieve crispy, golden bottoms.
- Water: Used to seal the dumplings and for steaming if you prefer that method.
- Dipping Sauce Ingredients: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili crisp, 1 teaspoon sesame oil, and ½ teaspoon honey (optional) – for a balanced, flavorful sauce to dunk your dumplings.
How to Make Chili Crisp Butternut Squash Dumplings Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into bite-sized pieces. Toss the cubes with olive oil, salt, and pepper to coat evenly. Spread them out on a baking sheet in a single layer so they roast evenly. Pop them into the oven for 25-30 minutes until tender and caramelized, which deepens the natural sweetness and develops those irresistible nutty flavors.
Step 2: Prepare the Filling
Once your roasted squash has cooled slightly, mash it by hand with a fork for a rustic texture or blitz it briefly in a food processor if you prefer a silky smooth filling. Combine the squash with soy sauce, chili crisp, grated ginger, chopped green onions, sesame oil, and rice vinegar if using. Mix thoroughly and taste for seasoning, adding more chili crisp if you want a stronger, spicier note.
Step 3: Assemble the Dumplings
Place a dumpling wrapper on a clean surface and spoon about one tablespoon of the filling into the center. Wet the edges with a little water, fold the wrapper in half, and carefully pinch the edges to seal tightly, ensuring there are no air pockets that could cause them to burst during cooking. Repeat this process with all wrappers and filling, and you’ll soon have a tray full of charming little parcels ready to cook.
Step 4: Cook the Dumplings
For a crispy potsticker finish, heat vegetable oil in a non-stick skillet over medium heat. Arrange the dumplings in a single layer without crowding. Let them cook undisturbed for 2-3 minutes until the bottoms turn a beautiful golden brown. Then, gently add ¼ cup of water to the pan and cover immediately to trap steam. Let them steam for about 5-6 minutes until the filling is warm and the wrappers become tender. Finally, remove the lid and cook a bit longer for 1-2 minutes to crisp the bottoms again.
Step 5: Optional Steaming Method
If you prefer a softer dumpling wrapper, arrange the dumplings in a steamer basket lined with parchment paper and steam over simmering water for 8-10 minutes, until tender and the filling is hot throughout.
Step 6: Make the Dipping Sauce
While cooking your dumplings, whisk together soy sauce, rice vinegar, chili crisp, sesame oil, and honey in a small bowl. This delightful sauce balances salty, tangy, spicy, and sweet notes, enhancing every bite of your chili crisp butternut squash dumplings.
How to Serve Chili Crisp Butternut Squash Dumplings Recipe
Garnishes
A sprinkle of finely chopped green onions or toasted sesame seeds elevates these dumplings visually and adds fresh, crunchy textures that contrast beautifully with the soft filling and the crispy bottoms.
Side Dishes
These dumplings pair wonderfully with a light cucumber salad dressed in rice vinegar and sesame oil or alongside steamed bok choy, which adds a crisp, leafy green component to your meal. A bowl of miso soup can also round out the dining experience with comforting warmth.
Creative Ways to Present
Try serving these dumplings on a wooden board lined with parchment for a rustic look, or arrange them carefully atop a bed of lightly dressed greens. Offering the dipping sauce in individual small bowls for each guest makes the meal interactive and engaging, perfect for sharing and conversation.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover dumplings in an airtight container in the refrigerator for up to 2 days. Be sure to cool them completely before storing to maintain freshness and texture.
Freezing
For longer storage, freeze uncooked dumplings in a single layer on a baking tray until solid, then transfer them to a freezer-safe bag or container. This way, they won’t stick together and can be cooked straight from frozen whenever you need a quick, delicious snack or meal.
Reheating
Reheat by pan-frying the frozen dumplings with a splash of water and a lid, following the same steaming technique in the skillet, to regain their delightful crispy and tender contrast. Alternatively, steam them directly from frozen for a softer bite. Avoid microwaving as it tends to make dumplings soggy.
FAQs
Can I make this recipe vegan?
Absolutely! This Chili Crisp Butternut Squash Dumplings Recipe is naturally vegan, as it uses plant-based ingredients and no animal products, making it suitable for vegan and vegetarian diets.
What if I can’t find chili crisp?
If chili crisp is not available, you can substitute with chili oil and add some fried garlic or shallots to achieve a similarCrunchy spicy profile. However, the distinct flavor of chili crisp does enhance the dish uniquely.
Can I use other types of squash?
Yes, butternut squash gives a lovely sweet and creamy texture, but you can experiment with kabocha or delicata squash for varied sweetness and moisture content. Just adjust roasting times accordingly.
Are homemade dumpling wrappers necessary?
Store-bought wrappers work perfectly well and save time; however, if you enjoy making wrappers from scratch, it adds a personal homemade touch and lets you control the thickness and size of your dumplings.
How spicy is this recipe?
The heat level mainly depends on the chili crisp you use and how much you add. You can easily adjust the spice by adding more or less chili crisp in the filling and dipping sauce to suit your preference.
Final Thoughts
There is something truly magical about the Chili Crisp Butternut Squash Dumplings Recipe that combines cozy comfort, vibrant flavors, and a little spicy kick all in one bite. Whether you’re a dumpling aficionado or just exploring new tastes, this recipe is inviting and easy enough to make on weeknights yet special enough for company. I encourage you to try making these dumplings soon — your kitchen and your palate will thank you!
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Chili Crisp Butternut Squash Dumplings Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes pan-frying and steaming combined
- Total Time: 35 minutes
- Yield: 20-24 dumplings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
These Chili Crisp Butternut Squash Dumplings combine sweet, roasted butternut squash with spicy, savory chili crisp for a unique and flavorful vegetarian appetizer or snack. The dumplings are pan-fried potsticker-style to achieve a crispy golden bottom with tender steamed wrappers, served with a tangy and spicy dipping sauce.
Ingredients
Squash Filling
- 1 medium butternut squash (about 3 cups when peeled and cubed)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp (or to taste)
- 1 teaspoon grated ginger
- 2 green onions, finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar (optional for a hint of tang)
Dumplings
- 20–24 dumpling wrappers (store-bought or homemade)
- 1 tablespoon vegetable oil (for pan-frying)
- Water (for sealing and steaming)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili crisp
- 1 teaspoon sesame oil
- ½ teaspoon honey (optional for sweetness)
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes in olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes until tender and caramelized. Let it cool slightly.
- Prepare the Filling: Mash the roasted squash with a fork or blend until smooth. In a bowl, mix the mashed squash with soy sauce, chili crisp, grated ginger, chopped green onions, sesame oil, and optional rice vinegar. Adjust seasoning and spice level to taste.
- Assemble the Dumplings: Place a dumpling wrapper flat on a surface. Add about 1 tablespoon of filling in the center. Wet the edges with water, fold in half to form a half-moon shape, and pinch edges tightly to seal, ensuring no air pockets remain. Repeat with remaining wrappers and filling.
- Cook the Dumplings (Pan-fry Potsticker Style): Heat vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings in a single layer, avoiding overcrowding. Cook for 2-3 minutes until bottoms are golden brown.
- Steam the Dumplings: Add ¼ cup water to the pan and immediately cover with a lid. Steam for 5-6 minutes until filling is heated through and wrappers are tender.
- Crisp the Bottoms: Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms.
- Alternative Cooking Method (Steaming): For a steamed version, arrange dumplings in a steamer lined with parchment paper and steam over simmering water for 8-10 minutes until tender and hot.
- Make the Dipping Sauce: Whisk together soy sauce, rice vinegar, chili crisp, sesame oil, and optional honey. Adjust flavor to preference.
- Serve: Serve the hot dumplings with the dipping sauce on the side. Garnish with extra chopped green onions or sesame seeds if desired.
Notes
- Adjust the amount of chili crisp based on desired spice level.
- For a vegan version, ensure dumpling wrappers do not contain egg.
- You can prepare the filling a day ahead and refrigerate for convenience.
- To prevent sticking during steaming, line the steamer basket with parchment paper.
- Leftover dumplings can be frozen uncooked and cooked later following the same instructions.
- Use vegetable or canola oil if preferred instead of olive or sesame oil for pan-frying.
