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Homemade Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth. Warming, Chinese-inspired dumplings – made at home. Quick dumplings with curry honey roasted butternut squash and sesame-crusted wrappers served in a steaming, gingery-garlic soy broth. Complete each bowl with spicy chili garlic crisp and fresh green onions. A naturally vegan autumn meal that’s so delish.

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth |

These are a little different, but I am so excited about them. In full disclosure, they are not the prettiest. But tucked inside these little handmade dumplings is the yummiest spicy/sweet butternut squash filling.

I know chicken or mushroom fillings are more traditional, but butternut squash is in season, and it makes such a wonderful filling! The funny thing is, I’ve wanted to make this recipe since last fall.

It may have taken an entire year to get these ready for you all, but I’m happy I finally pushed myself to make these. I know you all will love them!

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth |

Every time fall rolls around I am so excited to use my favorite seasonal produce again. Apples, pumpkin, brussels sprouts, sweet potatoes, fresh figs, pomegranate, persimmons (another month and these will be here!), and all the winter squash.

For winter squash – butternut, acorn, and spaghetti are my top three. I LOVE each of them equally. I’m always cooking with them throughout October, November, and December. 

Usually, butternut squash is pureed into soups, tossed with pasta, or served roasted as a side. But we’ve got a different plan, we’re doing roasted butternut dumplings. Why do what everyone else is doing? Something new every once in a while is good!

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth |

The details

Make the dumplings and the filling first.

Toss the squash up with spicy curry powder, then roast until the squash is super tender and flavorful.

Give the squash a light mash with a fork. Then add some honey to help pull out the natural sweetness. Next, toss in some green onions and pepper. It’s delicious!

Now, assemble. Start with the dumpling wrappers. Since we don’t have any Asian markets near us, I like to use wonton wrappers. Or I’ll sometimes make my own dumpling wrappers with flour and water. Either option works amazingly well. I try to keep the wonton wrappers in my fridge or freezer to have on hand for quick homemade egg rolls or dumplings.

Of course, if you have an Asian market near you, I would recommend picking up fresh dumpling wrappers to use for truly authentic dumplings.

Assembling is easier than you’d think. I chose to make round dumplings. I find assembling them to be easier and I’m able to make them prettier too. You can also fold the dough into half-moons. Either way, it’s an easy process. Start by spooning the filling into the center of your dumpling wrapper. Next, lift the edges of the dough up and over the filling, pinching at the top to seal.

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth |

Nothing fancy. Don’t stress about making these look perfect. Each little dumpling is unique and cute in its own way!

Finally, brush the bottom of each dumping with water and coat in sesame seeds. I don’t believe this is traditional, but those crispy sesame seeds on the bottom are delicious.

Before you start cooking the dumplings, make that ginger soy broth. The key to this is to first caramelize the shallots. They add so much flavor and make the broth feel rich and indulgent.

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth |

Let the broth simmer while you cook the dumplings. I like to pan-fry them, then add water to allow them to steam and finish cooking. When pan-frying/steaming, it’s important to note that the pan will splatter when you add the water. So please be careful and stand back when doing so.

To serve, I like to arrange the dumplings in low bowls. Spoon the steaming broth over, then top with chili crisp sauce (I shared my homemade sauce in the notes). Then add fresh green onions for a nice pop of color and flavor at the end.


Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth |

Looking for other fall weeknight dinners? Here are my favorites: 

French Onion Dumplings

Sheet Pan Sticky Pomegranate Chicken and Honey Roasted Squash

Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts

Spicy Ginger Sesame Crusted Salmon Bowls

30 Minute Thai Peanut Chicken Ramen

Dan Dan Noodles

30 Minute Caramelized Shallot Beef Ramen Noodles

Lastly, if you make these Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 342 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



Ginger Broth


  • 1. Preheat the oven to 425° F. On a baking sheet, toss together the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender.
    2. Add the squash, green onions, honey, and a pinch of pepper to a bowl. Mash together with a fork.
    3. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers.
    4. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
    5. To make the broth. Melt together the butter and shallots in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Add the wine, cooking until the wine cooks into the shallots, another 5 to 10 minutes, or until the shallots have caramelized. Add ginger and garlic and cook 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat.
    6. Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Remove the dumplings from the skillet to a plate.
    7. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions. Enjoy! 


Homemade Chili Crisp: In skillet melt together 6 tablespoons butter and 6 chopped garlic cloves. Cook until the butter is browning and the garlic crisps. Remove from the heat. Add 2 tablespoons avocado oil, 2-4 tablespoons chili flakes, 1 tablespoon sesame seeds, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, and season with salt. Keep stored in a glass jar. 
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Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth |

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  1. 5 stars
    My wife and I love to cook and this is one of the tastiest dishes we’ve ever made! The combination of flavors is absolutely delicious. This is now on our list of top dishes we will serve to family and friends. Thank you for an amazing recipe!

  2. 2 stars
    Oh man I wanted to love this recipe – and the great reviews gave me hope that the time was worth it. Unfortunately, my experience was not great. I’m not quite sure the magic the recipe-creator possesses to prep this in 35 minutes. It took well over 2 hours from start to finish for me. While the dumplings were pretty decent (I particularly liked the sesame bottom) the broth was…not good. At all. Perhaps there was a mishap on my end; however, both my boyfriend and I found it to be off and neither of us ended up consuming it. Given the time to make it, probably won’t be repeating this one sadly.

  3. I love this dish! I’m making it for a large group soon – could the dumplings be assembled and refrigerated the day before?

    1. Hi Perry,
      Of course! I would just keep in an airtight container or covered with a damp cloth so the dumplings don’t dry out! I hope you love this recipe! xx

  4. 5 stars
    This is an amazing recipe. Absolutely love it. The flavors are so good and intense. Don’t forget the chili crisps.

    1. Hi Maggie,
      That’s fantastic to hear! Thanks for trying this dish and your comment, love that it was enjoyed! xT

  5. 5 stars
    This recipe is scrumptious 😋 The perfect fall dumpling recipe! The broth is soooo goood and pairs perfectly with the dumplings. Both are good on their own but together… my goodness! We did not make the chili crisp and used more vegetable broth instead of wine and it was still super delish!

  6. 5 stars
    I love this recipe, but especially this broth so much. I didn’t have time for dumplings today but made the broth with mushrooms and roasted sweet potato with the curry seasoning 👌🏻 Thanks for providing a starting point! Your flavor combos and bases are so adaptable!

  7. I come back to this recipe time and time again. It’s truly one of my favorites, despite how time consuming it can be.

    Thank you for this!