Can I make Chili Crisp Butternut Squash Dumplings ahead of time?

Yes! You can make these dumplings ahead of time and freeze them before cooking. To do so, arrange the assembled dumplings on a baking sheet and freeze them until firm. Once frozen, transfer them to an airtight container or freezer bag. When ready to cook, you can steam or fry them straight from the freezer, just be sure to add a few extra minutes to the cooking time.

Is there a substitute for chili crisp sauce in this recipe?

If you don’t have chili crisp sauce, you can make a quick substitute by combining chili flakes, garlic, and oil in a pan. Alternatively, a mix of sriracha and sesame oil can give a similar spicy, savory flavor. Feel free to adjust the amount of chili to suit your heat preference.

How can I adjust the spice level in these dumplings?

To control the spice level of your Chili Crisp Butternut Squash Dumplings, you can reduce the amount of chili crisp sauce or substitute it with a milder hot sauce. You can also decrease the chili flakes in the broth or add a touch of sugar to balance the heat.

Chili Crisp Butternut Squash Dumplings: Easy Fall Recipe

Description

Chili Crisp Butternut Squash Dumplings are a delicious and unique twist on traditional dumplings. The sweet and savory roasted butternut squash filling is complemented by the spicy heat of chili crisp sauce, creating a dish that’s both comforting and exciting. The crispy, golden wrappers add the perfect texture contrast, and the ginger soy broth brings it all together in a flavorful harmony.

Ingredients

Scale

1 medium Butternut Squash
2 tbsp Olive Oil
1 tsp Curry Powder
1 tbsp Honey
2 Green Onions, chopped
20 Wonton Wrappers
2 tbsp Sesame Seeds
2 cups Ginger Soy Broth (Shallots, Soy Sauce, Cinnamon)
3 tbsp Chili Crisp Sauce

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Instructions

Preheat the oven to 425°F (220°C). Toss the butternut squash with olive oil and curry powder, then spread it on a baking sheet. Roast for 25-30 minutes, until the squash is tender.
In a bowl, mash the roasted butternut squash with a fork. Add green onions, honey, and a pinch of pepper, then mix until smooth.
Spoon about 1 tablespoon of the filling onto each wonton wrapper. Brush water around the edges of the wrapper, then fold up the edges and pinch together to seal the dumpling.
Lightly brush the bottom of each dumpling with water and dredge them in sesame seeds.
In a large skillet, melt butter with shallots over medium heat and cook until softened. Add wine and simmer for 5-10 minutes, until the shallots are caramelized. Stir in ginger, garlic, broth, soy sauce, and cinnamon. Let the broth simmer over low heat.
Heat oil in a large skillet over medium heat. Add the dumplings and cook for 2-3 minutes until the bottoms are golden brown. Carefully pour in 1/4 cup of water, cover the skillet, and let the dumplings steam for 4-5 minutes.
Arrange the dumplings in shallow bowls. Spoon the ginger soy broth over them, then top with homemade chili crisp sauce and fresh green onions.

Notes

Caramelize the shallots in the broth for a rich flavor.
Don’t worry about perfect dumpling shapes; they will still taste great.
If you’re short on time, store-bought chili crisp sauce is a great alternative.
For a spicier version, add extra chili flakes to the broth.

Nutrition

Serving Size: 1 dumpling
Calories: 120 kcal
Sugar: 6g
Sodium: 230mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg