Step into a world of exquisite flavors with our Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth. This innovative recipe combines the rich, earthy notes of butternut squash dumplings with a fragrant ginger soy broth, creating a symphony of taste and texture. Embellished with sesame seeds and finished with a kick of chili crisp sauce, each bite is a journey through savory and spicy perfection.
In our kitchen, creating the perfect Chili Crisp Butternut Squash Dumplings became a labor of love. The aromatic curry-roasted butternut squash, the tender dumpling wrapper, and the soul-warming ginger soy broth – it all came together as a culinary masterpiece. This dish has graced our table during festive celebrations and quiet evenings alike, becoming a symbol of culinary creativity and comfort.
Why These Dumplings Are a Sensation: Unveiling the Charm of Chili Crisp Butternut Squash
- Curry-Roasted Elegance: Butternut squash, roasted to perfection with curry powder, creates a luxurious filling that balances sweetness and warmth.
- Sesame-Crusted Delight: The sesame seed coating adds a delightful crunch to the dumplings, enhancing both texture and visual appeal.
- Ginger Soy Symphony: A harmonious blend of ginger, garlic, and soy in the broth elevates the dish with layers of umami and warmth.
- Chili Crisp Finale: Topped with chili crisp sauce, these dumplings deliver a spicy kick that lingers, leaving your taste buds craving more.
Ingredients:
Dumplings:
- 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
Ginger Broth:
- 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
Instructions:
- Preheat the oven to 425°F. Toss butternut squash, olive oil, and curry powder on a baking sheet. Bake for 25-30 minutes until tender.
- In a bowl, combine roasted squash, green onions, honey, and pepper. Mash together with a fork.
- Spoon 1 tablespoon of filling onto each wrapper, brush water on edges, fold, and pinch to seal. Dredge in sesame seeds.
- In a large skillet, melt butter, cook shallots until softened. Add wine, ginger, and garlic. Add broth, soy sauce, and cinnamon. Simmer over low heat.
- Heat oil in a skillet, brown dumplings for 2-3 minutes. Add water, cover, and steam for 4-5 minutes.
- Arrange dumplings in bowls, ladle steaming broth over top. Finish with chili crisp sauce and green onions. Enjoy!
Notes:
- Customize spice levels with more or less chili crisp sauce.
- Experiment with different dumpling wrapper shapes for a unique presentation.
- Garnish with fresh cilantro or Thai basil for an extra burst of freshness.
- Serve with a side of jasmine rice or noodles for a heartier meal.
