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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.
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!
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!
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.
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.
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.
DELICIOUS!
Looking for other fall weeknight dinners? Here are my favorites:
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
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
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.
Ingredients
Dumplings
- 4 cups cubed butternut squash
- 2 tablespoons extra virgin olive oil
- 1 tablespoon spicy/regular curry powder
- 2 teaspoons honey
- 2 green onions chopped
- black pepper
- 24-26 round dumplings or wonton wrappers
- 1/4 cup sesame seeds
Ginger Broth
- 2 tablespoons salted butter or olive oil
- 3-4 medium shallots, sliced
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, chopped
- 1/3 cup dry white wine
- 4 cups low sodium chicken/vegetable broth
- 1/3 cup tamari/soy sauce
- 1 cinnamon stick (or use 1/4 teaspoon cinnamon)
- chili crisp sauce, for serving
Instructions
- 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!
Notes
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.
Thinking of serving this as an appetizer and just omitting the broth. Any other changes you would make for it to be appetizer friendly? Thanks!
Hi Meghan,
Great, I think that would work well for you, I wouldn’t make any other changes! I hope you love this recipe! xTieghan
These were so delicious and flavorful! I already had roasted squash so just mashed it up and added the curry. Used store-bought wonton wrappers and everything came together so easily and quickly! I did everything in my cast iron skillet–I made the broth first and then put it in a jar and then cooked up the dumplings. Thanks for this new twist on butternut squash which I love!
Hey Ellie,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
So good! Added extra garlic and ginger to the broth. Loved the sesame seeds!
Hi Andrea,
Amazing!! Thanks so much for making this dish, I love to hear that it was enjoyed! xT
How much soy sauce? It’s missing from the ingredients list & making it tonight! Help!
Also might want to edit the directions, it doesn’t say to add the curry powder so just finished making all of them until I realized it wasn’t included later on or in the broth :/
Sorry if you missed it, the curry powder is used in step 1:)
Hi Lindsay,
You will want to use 1/3 cup of soy sauce! I hope you love this recipe, please let me know if you give it a try! xx
The recipe says 1/3 cup soy sauce but I found this way salty. I saw one comment that mentions 2 tablespoons instead.. but another that says 1/3 cup. Could it be the case that maybe 2 T is the correct amount?
So excited to taste regardless!!
Hi Katie,
1/3 cup of is correct:) I like to use low sodium soy sauce or tamari for less salt. I hope this helps! xx
Hi
I’m making this ginger broth with butternut squash dumplings but unfortunately the amount of soya sauce is missing from the ingredients list.
Hi there,
So sorry! You can use 2 tablespoons of soy sauce! I hope you love this dish, let me know if you give it a try! xx
Tieghan I’m making them again today as we speak. They are super delicious.
Thank you.
Love to hear this!!
I can’t find crisp chili sauce, is there a homemade alternative you’d recommend?
Hi Ruth,
Yes, the homemade recipe is listed above:) I hope you love the recipe! xx
Please give the recipe for the wonton !
Hey Deb,
Here is the recipe for my homemade dumpling wrappers:
2 1/2 cups flour + 3/4 cup water, stir, let sit 20 minutes
I hope you love the recipe!! xx
Looks delicious! To save on effort, can I skip peeling and chopping the squash and just roast it in two halves? Since it’s going to be mashed up anyway that is. Thanks!
Hey Emily,
Sure, that will work, it’s just going to take longer to roast:) I hope you love the recipe! xx
Did you realize today is National Dumpling Day?! Perfect recipe for it.
Lol I didn’t, but perfect timing!!
Can oil be used instead of butter to make vegan?
Hey Erika,
You bet! I hope you love this recipe, please let me know if you give it a try! xx
Hi, The recipe doesn’t include the Soy sauce amount. These look fantastic and I can’t wait to try them. Thanks for the help with the soy sauce.
Pam
Hi Pam,
So sorry about that! It’s 1/3 cup of soy sauce! I hope you love this recipe! xx
I suspect the amount of soy sauce is up to you … just like salt and pepper, season to your own taste
Thanks Sylvie!! I will add the measurement to the ingredient list:)
How much soy sauce? And can you suggest another spice than curry?
How much soy????
Season to your own preference as you would with any other condiment.
Hi Tricia,
I like to do about 1/3 cup:)
Hi Pamela,
You can use 1/3 cup of soy sauce and turmeric would be great to use in place of the curry. Please let me know if you have any other questions! xx
It’s not vegan if it has butter and honey. Just an fyi because email description says, “naturally vegan.”
One could sub agave for a vegan version. There is no butter in this recipe.
Oops, I see about frying the shallots in butter now. Maybe sesame oil would be a good vegan alternative, and fit the flavor profile too?
Olive oil works just fine:)
Thanks, Tieghan!
Hi Joy,
Thanks for pointing that out….the recipe calls for butter OR olive oil:) And of course maple syrup in place of the honey. I hope you love the recipe! xx
How much soy sauce goes into the broth?
I wondered the same thing.
Hi Hilary,
You can use 1/3 cup or to your liking. I hope you love this dish, please let me know if you give it a try! xx
Wow! Just made this dish, and it is out of this world. Thank you, Tieghan!
Hey Hilary,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
Wow! No words for how extraordinary this dish is. Thank you, Tieghan. Your creativity–and ability to simplify instructions for home cooks–is incredible.
Thanks again for your kind message Hilary:)