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
Scale
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.
