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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
    This was absolutely delicious! The only problem was that I didn’t make enough! I used it as an appetizer and we wanted more. I saw Cindy’s comment below, so I used a little bit less than a tablespoon of the chili flakes to make the chili crisp and it was just perfect for us. I also think that I will double the recipe for the ginger broth the next time that I make it. The broth was so good. Thank you for another incredible recipe! I will be making this again very soon.

  2. 5 stars
    I made these a couple months ago and was completely in love. How would you go about freezing these?

    1. Hey Dominique,
      Happy Friday!!😎 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your review! You could freeze the dumplings after step 3:) xT

  3. I tried this recipe last night. All was yummy except that the Homeade Chili Crisp sauce was super super hot, and I opted for 2 T of chili flakes not 4. To make it palatable I had to put it through a sieve. Then it lost it’s crunchiness. If I make this again, I’ll just use a pinch of flakes. I wonder if the addition of Cilantro as a garnish would also be good?

    1. Hey Cindy,
      Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! Chili crisp is definitely very spicy, cilantro would be delicious! xT

    2. In a lot of Asian food stores you can also get something called Garlic Crisp (aka Crunchy Garlic in Chili oil), which you can get in mild if you want and it’s actually truly mild. A good way to get the salty/chili flavour without the heat.

  4. 5 stars
    I SO enjoyed this recipe. This is my second time making it, and this time around, I added sauteed mushrooms to the filling. It was delightful!

    1. Hey Hannah,
      Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT

  5. Thank you for the recipe it was such a nice change from pork dumplings and other than the wrapping it came together pretty quickly. I chucked some trimmed beans info the broth for a bit of crunch in greenery.

    1. Hey Eloise,
      Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx

  6. Could a sub onion powder for shallots? I’m not an onion person but I really want to make this. Also, can you perhaps suggest another seasoning besides the curry? Just curious! I had a bad experience trying to cook a butternut squash you have suggestions for that also? Turned out to be a rock 😂😂

      1. Thanks for the response!! You really care about your people ❤️..I really wanted to try this because I love butternut squash and never thought I’d like squash period hahaha. I went ahead and got all the ingredients, just subbing shallots for onion powder! Going to make my own wrappers too. Thanks girl!!!

    1. Hey Amy,
      Totally, broth will work well in place of the wine:) Please let me know if you have any other questions, I hope you love this recipe! xx

    2. Thanks for the truly care about your people! ❤️…I really wanted to try this because I love butternut squash. I went ahead and got all the ingredients delivered today..just subbing the shallots with onion powder! So excited to try and thank you!!!!

  7. 5 stars
    I never leave reviews for recipes, but I made this for friends and it was an absolute winner! I was uncertain about the flavor combination (curry and cinnamon with an asian dish is new to me) but it’s something that I want to eat again and again!

    1. Hey Michelle,
      Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT

  8. 5 stars
    Wow, this was really spectacular! I used wonton wrappers – square was only shape I could find- and other than the time to assemble the dumplings they came together in a snap. I wish I had made extras now to freeze!

    1. Hey Sarah,
      Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx

    1. Hey Taylor,
      It’s good for about 2 weeks in the fridge. Please let me know if you have any other questions, I hope you love this dish! xT

  9. 4 stars
    Loves this! Even my picky kid liked these. The only reason I didn’t give it five stars is that it took me a lot longer to make than expected.

    1. Hey Susana,
      Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx

    1. Hey Laura,
      I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄

  10. 5 stars
    I’ve made this several times since this recipe was first posted and it is AMAZING every single time!!! Definitely my new favorite fall dish. Thanks!

    1. Hey Anna,
      Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️

  11. This is my all-time favorite recipe now! I made it a couple weeks ago, and my husband and I LOVED it. Even my 18 month old was slurping the broth like a crazy baby! We’re having friends over tonight and are making this for them. Obsessed!

    1. Hey Jessica,
      Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁