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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.
Been wanting to try this recipe since you posted it, and at long last butternut squash is in my grocery store! I’m thinking of making my own dumpling wrappers from scratch. Any tips? Ratio of flour to water? Hot or cold water?
Thanks!!!
Hey Sabrina,
Thanks so much!! Here is my dumpling recipe:
2 1/2 cups flour + 3/4 cup water, stir, let sit 20 minutes
Please let me know if you give the recipe a try, I hope it turns out amazing for you! xT
This recipe is SO dank and definitely a crowd pleaser. It was also so fun to make on a Friday night with a *tall* glass of vino! Easy, but tedious work stuffing the dumplings. I will most definitely be making this again and just may get a lil wild and add in some ground beef to the dumplings to appease my meat-loving boyfriend. I truly did NOT enjoy cooking until I followed HBH on IG and all has changed. I am no Teighan, but I look forward to making new HBH recipes every Friday and developing my newly profound cooking skills! Thank you, T!
Hey Brooke,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! Thanks so much for your kind message! I love that you have been enjoying cooking! 🤍 xx
Just made and then ate these. Loved them! I love the contrast of the pumpkin with the savory broth and spiciness!!!!
Hey Roberta,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
A bit time consuming but they were really tasty!
Hey Amanda,
Thanks so much for giving these a try! So glad to hear they were enjoyed, sorry they took a little long:) xx
This is amazing!! I added some kale to the bowl at the end for some extra veggies. Overall a superb recipe!
Hey Jessica,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
Wow! This was delish!! Made it exactly as the recipe states except used less chili flakes in the crisps. So, so good!! Another keeper!
Hey Kathy,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
What would be a good substitute for the honey? Agave or maple syrup? Brown sugar?
Hey Jillian,
Sure, agave or maple syrup would both work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Thank you so much for this incredible recipe!!! So much fun to have a unique but easy fall dish for vegetarians – and even the carnivorous members of my family adored it 🙂
Hi Sierra,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
Hi Tiegan! I made these dumplings and wow, my family loved them! Such a good vegetarian recipe where no one missed the meat. It was so flavorful! Thank you for all your recipes as I have tried many!!
Hey Christina,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Five stars!!! Not even being dramatic…but this recipe changed my life. SO good. Unbelievably good. Thank you!
Hey Angela,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!🍁
This was absolutely delicious!! Made it tonight and will make it again and again.
Hi Polly,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!🍁
Do you have a recipe for chili crisp? Can’t find it in stock nearby
Hi Caroline,
The recipe for homemade chili crisp is listed above:) Please let me know if you give the recipe a try, I hope you love it! xx
Excited to try this! Do you think you could make the dumplings ahead? Could they be frozen for future use?
Hey Becca,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Any recommendations for white wine replacements? I have some apple cider at home…
Hi Juliana,
I would use broth in place of the wine:) I hope you love this recipe, please let me know if you give it a try! xx
Hi,
Is there a salad you’d recommend to serve this with?
Hey there,
Here are some recipes you might enjoy:
https://www.halfbakedharvest.com/thai-peanut-chicken-ramen-noodle-salad/
https://www.halfbakedharvest.com/rainbow-thai-basil-noodle-salad-with-sesame-vinaigrette/
https://www.halfbakedharvest.com/vietnamese-rice-noodle-salad/
Please let me know if you have any other questions! xTieghan