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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. Hey Stephanie,
      Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT

  1. 5 stars
    In order to convince my husband to eat this, we doubled the broth and added chicken and mushrooms to it. Divine!! I absolutely love the cinnamon in it!

    1. Hey Miranda,
      Lol love it! I would probably have to add some meat to get my brothers to eat it as well:) Glad it was enjoyed! xx

  2. 5 stars
    Super delicious. Takes some time to make the dumplings. Able to do this on my day off! I will be making again. Cheers ❤️

    1. Hi Erica,
      Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx

  3. 5 stars
    High five for this recipe. A bit of work to make the dumplings, so maybe a bit more of a weekend meal then a weeknight, but the sweeter filling and the toasted sesame bottom and the broth is delish. I would recommend considering reducing the amount of soy sauce in the broth. Easy to add, hard to take away.

  4. This was an amazing recipe!! I added ground turkey to my dumpling filling mix for protein. I would recommend saving this for the weekend if you’re not fast in the kitchen like me, it took me quite a bit of time to make for a weeknight meal. But still- highly recommend!

    1. Hey Jacqueline,
      Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx

    1. Hey Allison,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx

  5. 5 stars
    Hi Tieghan!

    I am so excited to make this recipe this week!! Do you have any recommendations for substitutions for the white wine?

    – Brooke

    1. Hey Brooke,
      Totally, chicken broth will also work well for you! I hope you love this dish, please let me know if you give it a try! xx

  6. 5 stars
    This may have been the best thing I’ve ever tasted. I added rice to sop up the broth and no dumpling wrappers at the store so had to make my own!

  7. 5 stars
    WOW these are delicious!! Such a great recipe, I had fun making them and froze half of them to save for later, since they’re so easy to steam from frozen (at least the ones I get from the grocery store are!). It’s fun making meals like this and learning how to make my own foods rather than the store bought ones. Thanks Tieghan!

    1. Hi Isabella,
      Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx

    1. Thanks so much Claudia!! You can keep the chili crisp in your pantry for up to 2 weeks. Happy Sunday! xTieghan

  8. 5 stars
    They were to die for, almost had to lick the bowl. Great balance of flavor, from a slightly salty broth to the spicy sweet filling of the dumplings. Thanks for another great recipe.

    1. 5 stars
      Made these delicious sweet savory pillows of goodness and the broth was so rich and so good. We couldn’t stop eating them.

      1. Hi Cindy,
        Amazing!! I love to hear that this recipe was a winner, thanks a lot for making it! Happy Sunday! xx

    2. Hey Shelly,
      Amazing! Thanks so much for making this recipe, I love to hear that it was enjoyed! Happy Sunday! xTieghan

  9. 5 stars
    I made this yesterday and ate the leftovers today. SO DELICIOUS. Absolutely a flavor party in my mouth!! I’ve been in a good mood ever since I ate it because it’s so delectably gourmet 🥰. Only thing I omitted was the cinnamon inside the broth because that was too much cinnamon for me, but besides that stuck true to the recipe!!! Seriously amazing.

    1. Hey Lexi,
      Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT

  10. Since curry powder is just a spice blend, have you thought about just making your own? That’s what I do for chili powder!

  11. Is this recipe in one of your cookbooks by chance? I love coming to the site but also like having the book in front of me at times too with some additional options.

    1. Hey Tre’Shonda,
      Sorry this recipe is just on the blog:) Please let me know if you have any other questions! xx