Description
These Chili Crisp Butternut Squash Dumplings are a perfect combination of sweet, spicy, and savory flavors. The rich, roasted butternut squash filling is paired with the fiery heat of chili crisp and wrapped in a delicate dumpling wrapper. These dumplings are a delicious appetizer, snack, or side dish that will leave everyone craving more!
Ingredients
Scale
For the Dumpling 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 adjust to your preferred spice level)
- 1 teaspoon grated ginger
- 2 green onions, finely chopped
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar (optional for a hint of tang)
For the Dumpling Wrappers:
- 20–24 dumpling wrappers (store-bought or homemade)
For Cooking:
- 1 tablespoon vegetable oil (for pan-frying)
- Water (for steaming, if needed)
For 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 the squash for 25-30 minutes, or until tender and lightly caramelized. Once cooked, let the squash cool slightly.
- Prepare the Filling:
- Once the squash is cooled, mash it with a fork or blend it in a food processor until smooth.
- In a bowl, combine the mashed butternut squash with soy sauce, chili crisp, grated ginger, green onions, sesame oil, and rice vinegar (if using). Mix until well combined. Taste and adjust seasoning if necessary, adding more chili crisp for extra heat.
- Assemble the Dumplings:
- Place a dumpling wrapper on a flat surface. Add about 1 tablespoon of the butternut squash filling to the center of each wrapper.
- Wet the edges of the wrapper with a small amount of water, then fold the wrapper in half to form a half-moon shape. Pinch the edges to seal tightly, making sure there are no air pockets.
- Repeat with the remaining wrappers and filling.
- Cook the Dumplings:
- Pan-frying (Potsticker Style):
- Heat vegetable oil in a large non-stick skillet over medium heat.
- Add the dumplings in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes until the bottoms are golden brown.
- Add ¼ cup of water to the pan and immediately cover with a lid. Let the dumplings steam for 5-6 minutes, or until the filling is heated through and the wrappers are tender.
- Once cooked, remove the lid and let the dumplings cook for another 1-2 minutes to crisp up the bottoms.
- Steaming:
- Arrange the dumplings in a steamer basket lined with parchment paper. Steam over simmering water for 8-10 minutes or until the dumplings are tender and the filling is hot.
- Pan-frying (Potsticker Style):
- Make the Dipping Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, chili crisp, sesame oil, and honey (if using). Taste and adjust the seasoning to your liking.
- Serve:
- Serve the hot dumplings with the dipping sauce on the side. Garnish with extra chopped green onions or sesame seeds if desired.
Notes
- You can make the butternut squash filling ahead of time and refrigerate it for up to 2 days.
- If you prefer a milder version, reduce or omit the chili crisp in the filling and dipping sauce.
- Dumplings can be frozen before cooking. To cook from frozen, steam or pan-fry without thawing, adding an extra 2-3 minutes of cook time.
- Prep Time: 25 minutes (plus 25-30 minutes for roasting squash)
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Roasting, Steaming, Pan-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 5 dumplings
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0g