If you’re looking for a unique and flavorful autumn meal, these Chili Crisp Butternut Squash Dumplings are an absolute must-try. The combination of roasted butternut squash, curry honey, and sesame-crusted dumpling wrappers, paired with a savory ginger soy broth and topped with spicy chili crisp, makes for a warm, comforting dish. Perfect for chilly evenings, this recipe brings a little kick and plenty of warmth to your dinner table.
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Why You’ll Love These Chili Crisp Butternut Squash Dumplings
These Chili Crisp Butternut Squash Dumplings are a game-changer when it comes to autumn comfort food. They’re quick to prepare, naturally vegan, and bursting with flavor. The tender butternut squash filling, infused with curry powder and honey, is perfectly complemented by the savory ginger soy broth and the crunchy chili crisp topping. It’s a dish that stands out for its rich taste and unexpected twist on traditional dumplings.
Ingredients
• Butternut Squash: The star of the filling, butternut squash provides a naturally sweet and savory base that pairs perfectly with the spices and seasonings.
• Curry Powder: Adds a warm, aromatic flavor to the squash, giving the filling a cozy depth.
• Honey: Enhances the sweetness of the squash, creating a balanced flavor profile.
• Green Onions: Adds a fresh, sharp bite to the filling, balancing the sweetness of the squash.
• Sesame Wrappers: For the dumpling skins, sesame seeds are used to give the bottom a delightful crunch and added flavor.
• Ginger Soy Broth: The broth, made with shallots, ginger, garlic, and soy sauce, is the perfect savory base for these dumplings.
• Chili Crisp: The finishing touch that brings a spicy, garlicky kick to the dish.
• Sesame Seeds: Coating the dumplings with sesame seeds adds both texture and flavor, creating a satisfying crunch with each bite.
Alternative Ingredient Suggestions
If you’re looking for alternatives or missing a few ingredients, here are some great swaps:
• Wonton Wrappers: If you can’t find dumpling wrappers, wonton wrappers work wonderfully for this recipe.
• Sweet Potatoes: If butternut squash isn’t available, try using roasted sweet potatoes for a similar texture and flavor.
• Gluten-Free Wrappers: For a gluten-free option, look for rice-based or gluten-free dumpling wrappers at your local store or online.
• Maple Syrup: If you’re out of honey, maple syrup offers a great alternative that will still provide that sweet contrast to the spices.
Step-by-Step Instructions
- Prepare the Butternut Squash Filling: Preheat your oven to 425°F. Toss the peeled and cubed butternut squash with olive oil and curry powder. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
- Mash the Squash: Once the squash is roasted, transfer it to a bowl. Add green onions, honey, and a pinch of pepper, then mash it all together with a fork until it’s smooth but slightly chunky.
- Assemble the Dumplings: Take your dumpling wrappers and spoon about 1 tablespoon of the squash mixture onto each wrapper. Brush water around the edges of the wrapper, fold them over, and pinch to seal.
- Coat with Sesame Seeds: Lightly brush the bottoms of the dumplings with water and dredge them in sesame seeds for added flavor and crunch.
- Make the Ginger Soy Broth: In a skillet, melt butter and cook shallots until soft. Add garlic, ginger, and soy sauce, then simmer with cinnamon for a rich, savory broth.
- Cook the Dumplings: Heat oil in a large skillet over medium heat. Add the dumplings and cook until golden brown, about 2-3 minutes. Carefully add ¼ cup of water, cover, and let the dumplings steam for 4-5 minutes.
- Serve: Ladle the hot ginger soy broth into bowls, place the dumplings inside, and top with homemade chili crisp and fresh green onions.
Tips & Tricks
- Making Perfect Dumplings: Don’t worry about making each dumpling perfect. Handcrafted dumplings are part of the charm, and each one has its own unique look!
- Pan-Frying Dumplings: When pan-frying, make sure to stand back when adding water to avoid any splattering.
- Storing Leftovers: Leftover dumplings can be stored in the fridge for up to 2 days. Reheat them in a skillet or steam them to bring back that crispy bottom.
Pairing Ideas and Variations
These Chili Crisp Butternut Squash Dumplings are delicious on their own, but you can also pair them with a few sides or variations to enhance the meal:
• Pair with Stir-Fried Vegetables: A side of stir-fried bok choy or sautéed spinach would complement the richness of the dumplings.
• Serve with Rice: For a more filling meal, serve the dumplings over steamed jasmine rice or brown rice for added texture and heartiness.
• Make it Spicy: Add more chili crisp for an extra kick or drizzle sriracha for added heat.
• Vegan-Friendly Option: This dish is naturally vegan, but you can make it even healthier by using a low-sodium soy sauce and substituting the butter for olive oil in the broth.
Seasonal and Health Benefits of Chili Crisp Butternut Squash Dumplings
These dumplings are not just delicious; they are also packed with seasonal nutrients. Butternut squash is an excellent source of vitamins A and C, making it great for your immune system and skin health. Combined with the aromatic ginger and garlic in the broth, this dish offers anti-inflammatory benefits, making it a perfect comfort food for the cooler months. Plus, the spice from the chili crisp not only enhances the flavor but may also help with digestion.
Enjoy the warming flavors of these Chili Crisp Butternut Squash Dumplings, a dish that blends comfort, spice, and seasonal produce in one unforgettable bowl!
Conclusion
Chili Crisp Butternut Squash Dumplings are the perfect comfort food for the autumn season. The combination of roasted butternut squash, savory ginger soy broth, and the fiery kick from the chili crisp creates a mouthwatering dish that’s sure to become a favorite. Whether you’re looking for a quick, vegan-friendly meal or a dish to impress at a dinner gathering, these dumplings tick all the boxes. Don’t be afraid to make these dumplings your own by adjusting the spice level or switching up the sides. With easy-to-follow steps and a flavorful, seasonal filling, this recipe brings both warmth and excitement to your table.
FAQ
1. Can I use frozen dumpling wrappers for Chili Crisp Butternut Squash Dumplings?
Yes! Frozen dumpling wrappers work perfectly for this recipe. In fact, they can save you a lot of time. Just thaw them out in the fridge before you start assembling the dumplings. If you’re looking for a more authentic option, fresh dumpling wrappers from an Asian market would be ideal.
2. How do I make the chili crisp sauce at home?
Making homemade chili crisp is simple. In a skillet, melt 6 tablespoons of butter and cook 6 chopped garlic cloves until browned. Add 2 tablespoons of avocado oil, 2-4 tablespoons of chili flakes, 1 tablespoon of sesame seeds, 1 teaspoon of onion powder, ½ teaspoon of paprika, and ¼ teaspoon of cayenne. Season with salt and store in a glass jar.
3. Can I make these dumplings ahead of time?
Absolutely! You can prepare the dumplings in advance and store them in the freezer. Simply arrange them in a single layer on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag. When ready to cook, you can pan-fry and steam them directly from frozen, adding a few extra minutes to the cooking time.
More Relevant Recipes
PrintChili Crisp Butternut Squash Dumplings
These Chili Crisp Butternut Squash Dumplings are the perfect autumn comfort food. A spicy, sweet, and savory filling made from roasted butternut squash, seasoned with curry powder and honey, is wrapped in sesame-crusted dumplings and served in a flavorful ginger soy broth. Topped with chili crisp sauce, this vegan-friendly dish is hearty, warming, and bursting with unique flavors.
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 tablespoon honey
- 2 green onions, chopped
- Salt and pepper, to taste
- Wonton or dumpling wrappers
- Sesame seeds
- 4 tablespoons butter
- 2 shallots, chopped
- 4 cloves garlic, minced
- 2 teaspoons grated ginger
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 cinnamon stick
- Homemade chili crisp sauce (optional)
- Fresh green onions, for garnish
Instructions
- Preheat the oven to 425°F. Toss the butternut squash with olive oil and curry powder, and roast for 25-30 minutes until tender.
- Once roasted, mash the squash with honey, green onions, and a pinch of pepper.
- Place about 1 tablespoon of the filling into each dumpling wrapper. Moisten the edges with water, fold the wrapper over, and pinch to seal. Repeat with the remaining wrappers.
- Brush the bottom of the dumplings with water and coat them in sesame seeds.
- In a large skillet, melt butter and sauté shallots until softened. Add garlic, ginger, soy sauce, and vegetable broth. Simmer for 10 minutes, then add cinnamon stick.
- In a pan, heat oil over medium heat and cook the dumplings until golden brown, about 2-3 minutes. Add water, cover, and steam for 4-5 minutes.
- Serve the dumplings in bowls, pour the ginger soy broth over them, and top with chili crisp sauce and green onions.
Notes
- You can use frozen wonton wrappers if fresh dumpling wrappers aren’t available.
- If you prefer a spicier dish, increase the amount of chili crisp sauce or add more chili flakes to the filling.
- For a gluten-free version, use gluten-free dumpling wrappers.
- These dumplings can be made ahead of time and stored in the freezer for later use.
