As the crisp autumn air begins to beckon, my kitchen fills with the rich aroma of spices reminiscent of cozy dinners shared with family and friends. It was on one such evening that I ventured to create something new and exciting—these Spicy Chili Crisp Butternut Squash Dumplings nestled in a warming ginger-soy broth. Picture this: golden dumplings with a tender, sweet filling that perfectly balances the heat of chili crisp, all served in a fragrant broth that envelopes you like a snug blanket.
This vegan and gluten-free delight is not just a dish; it’s a culinary hug that brings joy with every bite. With a vibrant medley of flavors and textures, these dumplings are the ideal antidote to fast food fatigue and are sure to impress even the pickiest of eaters. Whether you’re preparing a comforting weeknight meal or looking to wow guests at your next gathering, this recipe effortlessly combines ease and sophistication. So, let’s dive into this delightful cooking adventure together—you won’t want to miss out!
Why are Chili Crisp Butternut Squash Dumplings a must-try?
Heartwarming Comfort: These dumplings are like a cozy hug in a bowl, perfect for cool autumn evenings.
Unique Flavor Fusion: The spicy chili crisp combined with sweet butternut squash creates an unexpected yet delightful taste.
Versatile and Adaptable: Easily customize the filling or broth to suit your preferences or dietary needs.
Quick and Easy: Ready in no time, making meals stress-free for busy weeknights or impressing guests.
Crowd-Pleasing Appeal: Even the pickiest eaters will find joy in these comforting bites, making them Ideal for gatherings.
Chili Crisp Butternut Squash Dumplings Ingredients
For the Dumplings
• Butternut Squash – Provides a naturally sweet, tender filling; substitute with acorn squash if unavailable.
• Extra Virgin Olive Oil – For roasting squash, enhancing flavor and moisture; can substitute with avocado oil.
• Curry Powder – Adds warmth and spice to the filling; swap for garam masala for a different flavor profile.
• Honey – Sweetens the squash mix, balancing flavors; use maple syrup for a vegan alternative.
• Green Onions – Adds fresh flavor and crunch to the filling; chives can be used for a milder taste.
• Wonton Wrappers – Forms the dumplings; look for gluten-free wrappers or make your own if preferred.
• Sesame Seeds – Brings a nutty crunch to the dumplings; can be replaced with panko for added texture.
For the Broth
• Salted Butter or Olive Oil – For sautéing shallots, contributing richness; use vegan butter for a plant-based option.
• Shallots – Imparts a savory depth to the broth; onions can be used as a substitute if needed.
• Ginger – Provides warmth and freshness in the broth; fresh is recommended for the best taste.
• Garlic – Enhances flavor complexity in the broth; fresh garlic is preferred, but garlic powder can substitute if necessary.
• Dry White Wine – De-glazes the pan and adds flavor depth; omit for a non-alcoholic version or use vegetable broth.
• Low Sodium Vegetable Broth – Forms the base for the broth; low sodium is preferred for better salt control.
• Tamari or Soy Sauce – Adds umami to the broth; gluten-free tamari is ideal for those with sensitivities.
• Cinnamon Stick – Introduces warmth to the broth; use ground cinnamon as an alternative in smaller quantities.
• Chili Crisp Sauce – Served on top for an extra kick; can be substituted with sriracha or omitted for a milder dish.
How to Make Chili Crisp Butternut Squash Dumplings
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Preheat the oven to 425°F. Drizzle olive oil over the butternut squash, sprinkle with curry powder, and toss to coat. Roast for 25-30 minutes until the squash is tender and slightly caramelized, bringing out its natural sweetness.
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Mash the roasted squash in a large bowl. Add finely chopped green onions, honey, and a dash of black pepper. Mix until combined into a smooth filling that bursts with flavor.
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Assemble the dumplings by placing a generous spoonful of filling onto each wonton wrapper. Moisten the edges with water, fold over to create a pocket, and pinch to ensure they’re sealed tightly.
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Brush the bottoms of the dumplings with water and coat them with sesame seeds. This adds a delightful crunch, enhancing both texture and visual appeal.
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Sauté shallots in butter (or olive oil) over medium heat until they soften and become fragrant. Pour in the dry white wine, allowing it to reduce slightly before adding ginger and garlic.
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Pour in the low sodium vegetable broth, soy sauce, and drop in the cinnamon stick. Let the mixture simmer for 10-15 minutes to meld the flavors, resulting in a comforting, aromatic broth.
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Pan-fry the dumplings in a little oil until they’re golden brown and crispy on the outside. Add a splash of water to the pan, cover, and let them steam for 4-5 minutes for a tender, luscious filling.
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Serve the dumplings in bowls, ladle the hot ginger-soy broth over them, and finish with a drizzle of chili crisp and a sprinkle of green onions for that extra zest.
Optional: Garnish with crushed peanuts or cashews for an added crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chili Crisp Butternut Squash Dumplings are a fantastic choice for meal prep enthusiasts! You can easily assemble the dumplings and refrigerate them for up to 24 hours before cooking. To maintain their fresh taste and texture, store them in a single layer on a parchment-lined tray, tightly covered with plastic wrap. For the broth, prepare it in advance and refrigerate for up to 3 days; simply reheat on the stove before serving. When you’re ready to enjoy your dumplings, pan-fry them straight from the fridge, adjusting steaming time as needed for a perfectly crispy exterior and tender filling. This method ensures you can savor the flavors of homemade dumplings with minimal effort on busy weeknights!
Chili Crisp Variations
Feel free to explore these delightful twists and substitutions to make this recipe your own!
- Different Squash: Substitute butternut squash with sweet potatoes for a sweeter flavor or acorn squash for an earthier taste.
- Flavor Boost: Add a splash of apple cider vinegar to the broth for extra tanginess that beautifully contrasts the sweetness of the squash.
- Creamy Twist: Stir in coconut milk into the broth for a creamy texture that enhances the overall richness of the dish.
- Protein-Packed: Incorporate cooked lentils or chickpeas into the filling for additional protein and a heartier texture.
- Sautéed Greens: Mix in a handful of spinach or kale into the filling for a vibrant pop of color and nutrition.
- Heat Level: Add diced jalapeños or crushed red pepper to the broth for an extra kick if you enjoy a bit of spice.
- Nutty Crunch: Top each serving with toasted almonds or pumpkin seeds to introduce a nutty crunch that complements the dumplings.
- Broth Variations: Use miso paste in place of soy sauce for a unique umami flavor and an altogether new depth in your broth!
Give these variations a try, and let your culinary creativity shine!
How to Store and Freeze Chili Crisp Butternut Squash Dumplings
Refrigerator: Store assembled dumplings in an airtight container for up to 1 day. Cook directly from the fridge, adjusting steaming time as necessary for best results.
Freezer: Freeze uncooked dumplings on a baking sheet until firm, then transfer to a freezer bag. They can be stored for up to 3 months; cook straight from frozen, extending steaming time by a few minutes.
Thawing: If frozen, thaw dumplings in the refrigerator overnight before cooking to retain their delicate texture and shape.
Reheating: Heat stuffed dumplings in a skillet with a splash of water, cover, and steam for about 5 minutes, or until hot throughout, allowing you to relish the delightful flavors once again.
Expert Tips for Chili Crisp Butternut Squash Dumplings
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Seal Tightly: Ensure edges of the dumplings are pressed firmly to prevent any filling from leaking out during cooking.
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Simmer for Flavor: Allow the broth to simmer longer for deeper flavor; don’t rush this step, as good flavors take time.
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Steam Carefully: When adding water to the pan for steaming, be cautious to avoid splattering; cover immediately for best results.
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Fill Creatively: Feel free to experiment with fillings; adding sautéed mushrooms or tofu creates exciting flavor and texture variations.
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Serve Hot: Serve the dumplings fresh from the pan and topped with chili crisp while still warm to enjoy the full range of flavors.
What to Serve with Chili Crisp Butternut Squash Dumplings?
As autumn wraps its cozy arms around us, it’s the perfect time to create a heartwarming meal that complements the comforting flavors of these dumplings.
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Crisp Green Salad: Fresh greens tossed in a light vinaigrette provide a refreshing contrast to the rich broth, adding crunch and elevating the meal.
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Steamed Broccoli: Tender, vibrant florets bring color and nutrition, their subtle bitterness balancing the sweetness of the butternut squash filling beautifully.
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Garlic Fried Rice: Fragrant rice with a hint of garlic mirrors the savory notes of the ginger-soy broth, making every bite a delightful experience.
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Roasted Brussels Sprouts: Caramelized and slightly crispy, these veggies add an earthy depth while their natural sweetness pairs wonderfully with the dumplings.
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Fruity Iced Tea: A chilled glass offers a refreshing palate cleanser, with hints of fruit enhancing the warming spiciness of the chili crisp.
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Miso Soup: Its umami richness complements the dumplings’ flavors, while a light miso broth provides additional warmth and comfort on chilly nights.
Serve your dumplings with these delightful sides to create a meal that’s not just filling—but filled with love and warmth.
Chili Crisp Butternut Squash Dumplings Recipe FAQs
What should I look for when selecting butternut squash?
Absolutely! Choose butternut squash that feels heavy for its size, with a firm skin and no soft spots. The ideal squash will have a deep, rich color without any dark spots or blemishes, as these can indicate overripeness or spoilage.
How should I store leftover dumplings?
Very important! Store assembled dumplings in an airtight container in the refrigerator for up to 1 day to maintain freshness. If you’ve cooked the dumplings, keep them in the same manner and consume them within 2-3 days for the best flavor and texture.
Can I freeze the dumplings? If so, how?
Absolutely, you can freeze uncooked dumplings for future enjoyment! Lay them out on a baking sheet and freeze until firm. Then, transfer them to a freezer bag, where they’ll stay fresh for up to 3 months. When ready to enjoy, cook them straight from frozen, adding a few extra minutes to the steaming time for perfectly tender results.
What if my broth doesn’t have enough flavor?
If your broth isn’t as flavorful as you’d like it to be, try these steps: First, allow it to simmer longer—an extra 10-15 minutes can work wonders. Taste as you go; if it feels bland, add more soy sauce or a splash of vinegar for a citrusy zing. A pinch of salt can also help enhance flavors significantly, so don’t hesitate to experiment until you reach that perfect balance.
Are there any allergy concerns with this recipe?
Definitely! This recipe is vegan and offers gluten-free options with the appropriate wonton wrappers. However, if allergies are a concern, ensure your soy sauce is gluten-free, and be cautious about using honey; opt for maple syrup to keep the dish completely plant-based. Always check respective ingredient labels to avoid cross-contamination, especially if cooking for others with dietary restrictions.
How do I prevent my dumplings from leaking during cooking?
When sealing your dumplings, it’s crucial to moisten the edges with water and pinch them tightly. I recommend using a bit of flour on your fingers for added stickiness and making sure there are no air pockets inside the dumpling. This will help keep your delicious filling safely enclosed while cooking.
Chili Crisp Butternut Squash Dumplings in Ginger Soy Bliss
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Drizzle olive oil over the butternut squash, sprinkle with curry powder, and toss to coat. Roast for 25-30 minutes until tender and slightly caramelized.
- Mash the roasted squash in a large bowl. Add finely chopped green onions, honey, and a dash of black pepper. Mix until combined into a smooth filling.
- Assemble dumplings by placing a spoonful of filling onto each wonton wrapper. Moisten edges with water, fold over to create a pocket, and seal tightly.
- Brush the bottoms of the dumplings with water and coat with sesame seeds for crunch.
- Sauté shallots in butter (or olive oil) over medium heat until soft and fragrant. Add dry white wine and let reduce.
- Pour in the vegetable broth, soy sauce, and add the cinnamon stick. Simmer for 10-15 minutes.
- Pan-fry the dumplings in oil until golden brown. Add water to the pan, cover, and steam for 4-5 minutes.
- Serve dumplings in bowls, ladle hot ginger-soy broth over them, and finish with a drizzle of chili crisp and a sprinkle of green onions.