Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

• servings: 6 servings
• active time: 35 minutes
• total time: 1 hour

Ingredients

4 cups cubed butternut squash

2 tablespoons extra virgin olive oil

1 tablespoon spicy/regular curry powder

2 teaspoons honey

2 green onions chopped

black pepper

24-26 round dumplings or wonton wrappers

1/4 cup sesame seeds

2 tablespoons salted butter or olive oil

3-4 medium shallots, sliced

1 tablespoon chopped fresh ginger

2 cloves garlic, chopped

1/3 cup dry white wine

4 cups low sodium chicken/vegetable broth

1/3 cup tamari/soy sauce

1 cinnamon stick (or use 1/4 teaspoon cinnamon)

chili crisp sauce, for serving

Directions

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!

Nutrition

• Calories: 342 kcal