If you are craving a dish that brings vibrant color, bold flavors, and a touch of spice all wrapped in delicate dumpling dough, then the Chili Crisp Butternut Squash Dumplings Recipe is your new best friend in the kitchen. These dumplings combine the natural sweetness and creaminess of roasted butternut squash with the satisfying crunch and spicy kick of chili crisp, delivering a perfectly balanced bite each time. Whether you’re serving them as a cozy appetizer, a snack, or a main course, this recipe offers warmth, comfort, and a burst of flavor that will make your taste buds dance with delight.
Ingredients You’ll Need
The beauty of this Chili Crisp Butternut Squash Dumplings Recipe lies not just in the flavors, but in the simplicity of the ingredients. Each one plays an essential role, from the sweetness of the squash to the aromatic punch of fresh ginger and the vibrant heat of chili crisp, combining to create a filling that is silky yet packed with personality. Here’s what you’ll gather to bring these dumplings to life:
- Butternut squash (1 medium): Provides a naturally sweet and creamy base that’s perfect for dumpling filling.
- Olive oil (1 tablespoon): Helps roast the squash evenly and adds a subtle richness to the flavor.
- Salt and pepper, to taste: Essential seasonings that enhance sweetness and balance the flavors.
- Soy sauce (1 tablespoon plus 2 tablespoons for dipping sauce): Brings a salty umami depth that complements the sweetness.
- Chili crisp (1 tablespoon, plus 1 teaspoon for dipping sauce): Offers a spicy, crunchy texture that makes these dumplings unforgettable.
- Grated ginger (1 teaspoon): Adds a fresh, zesty brightness that wakes up the palate.
- Green onions (2, finely chopped): Give a mild oniony crunch and a pop of green color.
- Sesame oil (2 tablespoons plus 1 teaspoon for dipping sauce): Delivers a toasty aroma that rounds out the filling’s flavor.
- Rice vinegar (1 tablespoon, optional plus 1 tablespoon for dipping sauce): Introduces a subtle tang that cuts through richness and lifts the taste.
- Dumpling wrappers (20-24): Store-bought or homemade, they encase the filling in a tender yet chewy shell.
- Vegetable oil (1 tablespoon): Used for pan-frying to achieve that irresistibly crispy bottom.
- Water: Needed for steaming and to seal the dumpling edges.
- Honey (½ teaspoon, optional): A delicate sweetness in the dipping sauce to balance heat and acidity.
How to Make Chili Crisp Butternut Squash Dumplings Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Peel, seed, and cube the butternut squash into roughly uniform pieces to ensure even roasting. Toss these cubes with olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer. Roast for 25-30 minutes until the squash is tender and starts to caramelize slightly around the edges, which intensifies the natural sweetness and adds a subtle depth of flavor.
Step 2: Prepare the Filling
Once the squash has cooled just enough to handle, mash it with a fork or pulse it gently in a food processor until smooth but still retaining a little texture. Transfer to a bowl and stir in the soy sauce, chili crisp, grated ginger, chopped green onions, sesame oil, and rice vinegar if using. This mix is where the magic happens, blending sweet, spicy, savory, and tangy notes into one harmonious filling. Taste your mixture, and feel free to tweak the chili crisp amount to match your preferred spice level.
Step 3: Assemble the Dumplings
Lay out your dumpling wrappers on a flat surface. Place about one tablespoon of the butternut squash filling in the center of each wrapper. Dip your finger in water and gently moisten the edges of the wrapper. Fold the wrapper over the filling to create a neat half-moon shape. Pinch and pleat the edges tightly to seal the dumplings well and avoid any filling escaping during cooking. This step takes a little practice, but it’s such a satisfying process that really connects you to the recipe.
Step 4: Cook the Dumplings
Heat vegetable oil in a large non-stick skillet over medium heat. Add the dumplings in a single layer, making sure there’s room between each one to crisp up beautifully without sticking together. Fry for 2-3 minutes until the bottoms turn golden brown and mouthwateringly crispy. Then, pour about ¼ cup of water into the pan and immediately cover with a lid to steam the dumplings for 5-6 minutes until the filling is warmed through and the wrappers soften perfectly. Remove the lid and let them crisp up again for 1-2 minutes before serving. Alternatively, you can steam the dumplings in a lined steamer basket for 8-10 minutes if you prefer softer skins.
Step 5: Make the Dipping Sauce
While your dumplings are cooking or right before serving, whisk together soy sauce, rice vinegar, chili crisp, sesame oil, and honey in a small bowl. This dipping sauce is the perfect companion with its mixture of tang, spicy crunch, and subtle sweetness—completing the flavor profile of the Chili Crisp Butternut Squash Dumplings Recipe perfectly.
How to Serve Chili Crisp Butternut Squash Dumplings Recipe
Garnishes
To elevate the presentation and flavor, scatter finely chopped green onions or toasted sesame seeds over the dumplings. Both garnishes add a fresh crunch and a pop of color that instantly makes the dish look inviting and thoughtfully put together.
Side Dishes
These dumplings pair wonderfully with light, crisp sides like a shredded cabbage salad with a light sesame dressing or steamed bok choy tossed with garlic and a splash of soy sauce. They also complement a bowl of miso soup or a simple cucumber salad to balance the meal with freshness.
Creative Ways to Present
For a fun twist, serve the dumplings on a wooden platter lined with banana leaves or parchment paper for a rustic vibe. Offer multiple dipping sauces like a zesty ponzu or a creamy tahini drizzle to provide exciting options. You could also add a sprinkle of finely chopped fresh herbs like cilantro or mint to add a fragrant finish that brightens every bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra dumplings, store them in an airtight container in the refrigerator for up to 2 days. Make sure they are cooled completely before refrigerating to maintain the best texture and flavor.
Freezing
For longer storage, freeze uncooked assembled dumplings in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. This prevents them from sticking together. They can be frozen for up to 1 month and cooked directly from frozen later.
Reheating
To reheat cooked dumplings, pan-fry them lightly to crisp up the bottoms again or steam them gently until warmed through. Avoid microwaving as it can make the wrappers gummy.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash offers great sweetness and texture, kabocha or acorn squash can be used too, each bringing its distinctive flavor and creaminess to the dumplings.
How spicy is the chili crisp in these dumplings?
The chili crisp adds a moderate heat with a delightful crunch. You can adjust the amount to your liking, and if you prefer milder flavors, simply start with less and build up gradually.
Do I need special dumpling wrappers?
Store-bought dumpling wrappers found in most grocery stores work perfectly, but if you prefer homemade wrappers, that is a wonderful labor of love that will make these dumplings even more special.
Can I bake or deep-fry these dumplings instead of pan-frying?
Yes, baking can yield a crispy yet lighter result, and deep-frying will make them especially crunchy and indulgent. Just keep an eye on them to prevent overcooking.
Is this recipe suitable for vegans?
Definitely! This Chili Crisp Butternut Squash Dumplings Recipe contains no animal products and relies on plant-based ingredients for incredible flavor and texture.
Final Thoughts
This Chili Crisp Butternut Squash Dumplings Recipe is a hands-down favorite for anyone who loves bold, comforting food with a creative twist. Each bite offers the perfect marriage of sweet, spicy, and savory, and the crispy texture work makes these dumplings utterly addictive. I encourage you to give this recipe a try and watch how quickly they disappear – it may just become one of your go-to dishes for gatherings, cozy nights, or anytime you want a little bit of culinary joy.
Print
Chili Crisp Butternut Squash Dumplings Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20-24 dumplings
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
These Chili Crisp Butternut Squash Dumplings are a delightful fusion of sweet, spicy, and savory flavors wrapped in tender dumpling skins. Roasted butternut squash is mashed and combined with chili crisp, ginger, and green onions to create a vibrant filling. The dumplings are pan-fried to crispy perfection and steamed to ensure a tender bite, served with a flavorful dipping sauce that balances soy sauce, rice vinegar, and honey for a touch of sweetness. Perfect as a unique appetizer or snack for those who love bold Asian-inspired vegetarian dishes.
Ingredients
Squash 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)
Dumplings
- 20–24 dumpling wrappers (store-bought or homemade)
- 1 tablespoon vegetable oil (for pan-frying)
- Water (for sealing and steaming)
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 for 25-30 minutes until tender and lightly caramelized. Let cool slightly.
- Prepare the Filling: Mash the roasted butternut squash with a fork or blend in a food processor until smooth. In a bowl, combine the mashed squash with soy sauce, chili crisp, grated ginger, green onions, sesame oil, and rice vinegar if using. Mix well and adjust seasoning to taste.
- Assemble the Dumplings: Place a dumpling wrapper on a flat surface. Add about 1 tablespoon of filling to the center. Wet the edges with water, fold the wrapper in half to form a half-moon, and pinch the edges to seal tightly, avoiding air pockets. Repeat with remaining wrappers and filling.
- Pan-Fry Dumplings (Potsticker Style): Heat vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings in a single layer without overcrowding. Cook for 2-3 minutes until bottoms are golden brown.
- Steam Dumplings in Skillet: Add ¼ cup water to the pan and immediately cover with a lid. Steam dumplings for 5-6 minutes until filling is heated through and wrappers are tender.
- Crisp Dumplings: Remove the lid and continue cooking for 1-2 minutes to crisp up the bottoms. Remove dumplings from the pan and keep warm.
- Alternative Method – Steaming: Arrange dumplings in a steamer basket lined with parchment paper. Steam over simmering water for 8-10 minutes until tender and hot throughout.
- Make the Dipping Sauce: Whisk together soy sauce, rice vinegar, chili crisp, sesame oil, and honey (if using) in a small bowl. Adjust seasoning according to taste.
- Serve: Serve hot dumplings with dipping sauce on the side. Garnish with extra chopped green onions or sesame seeds if desired.
Notes
- You can adjust the amount of chili crisp to control the spice level.
- If you prefer a milder flavor, omit or reduce the chili crisp in the dipping sauce.
- For vegan option, verify that dumpling wrappers are egg-free.
- Use fresh green onions for best flavor in the filling and garnish.
- Leftover dumplings refrigerate well and can be reheated by pan-frying or steaming.
- For a gluten-free version, use gluten-free dumpling wrappers and tamari instead of soy sauce.
