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

Scale

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)

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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.