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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. Hi Tieghan!
    I’ve been looking at this recipe for a while – it looks amazing! Think I’ll give it a go this week. My local store only carries the square wonton wrappers – should I try to cut those into circles or just make a different shape dumpling?
    Thanks for the great recipes!

    1. Hey Sally,
      You could really do either, but for less work I would just make a different shaped dumplings! It all tastes the same going down right?! I hope you love this recipe! xx

  2. Reeeeally good! Definitely slightly time consuming (and requires a few burners) but really flavorful recipe and very simple!

    1. Hey Brooke,
      Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)

  3. 5 stars
    Such an amazing recipe. The flavors are so multi-layered. The wontons are easier to approach than I thought they would be. Definitely going to try another wonton recipe! Thanks Tieghan!

  4. 5 stars
    Wow!!!! So, so delicious! The combination of the saltiness/ginger of the broth with sweetness of the dumplings – just an incredible flavor combination!
    I used wonton wrappers and they must be a tad smaller than dumpling wrappers, as I couldn’t fit 1 Tbsp of filling and close them properly. But, not a big deal, just got more dumplings!! LOL!

    1. Hey Barb,
      Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT

  5. Delicious
    My sister and I made these together and we love them and our families love them! Really simple and oh so good.

    1. Hi Cindy,
      Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)

  6. 5 stars
    This recipe is just delicious. Very easy to make and so full of flavor. The sesame crust is such a great taste and texture in this dish. I will definitely make this again and again.

      1. 5 stars
        Any hints on how to make a large batch and keep for later while the squash is abundant? Make the dumplings cook completely and freeze?
        Thank you

        1. Hey Michele,
          Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! You could make the dumplings and freeze before cooking! xT

  7. 5 stars
    I am a sucker for a good dumpling and these ones are perfection! Also the broth is OUTSTANDING. This is one of my favourite recipes and I can not get enough.

    1. Hey Ashley,
      Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx

  8. 5 stars
    I made this yesterday for last night’s dinner and we absolutely loved it! I had a bit of a problem getting the squash cut up before roasting, but once I did it was an easy recipe to make. Your idea to dip each dumpling in sesame seeds before browning was brilliant and added that perfect touch to them! I served this soup with sides of Trader Joe’s (baked) Vegetable Bird’s Nests. Again, many thanks for your wonderful recipes!!!

    1. Hey Lynn,
      Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT

  9. 5 stars
    I wish I could give this recipe 10/5 stars. I thought it was simply perfect. So secrets, I used frozen, cubed butternut squash and it totally worked! The flavor was still spectacular. I loved the warm curry and honey flavors. I also added some roasted garlic to the filling because I’m also obsessed with roasted garlic right now (I know Tieghan is too via IG). Like all dumplings, these are a labor of love. I made Tieghan’s dumpling dough from scratch (commented below) and used a pasta machine (thickness 4) and round cookie cutters to make the wrappers. Not too fussy at all. Even though it takes some time up front, it actually can be a great prep ahead meal. The dumplings save great in the fridge in a a tupperware and are ready to fry/steam whenever you are. The broth isn’t hard to make but also reheats beautifully on the stove. Seriously can come together in like 15 min! I did tap out at the chili crisp. I used momofuku chili crunch (store bought instead). Complimented everything great. Thanks for this one Tieghan!!

    1. Hey Sabrina,
      Happy Wednesday! I really appreciate you making this recipe and sharing your review, so glad it was a winner! 🤩 Thanks so much for your kind message!!

  10. 5 stars
    These look amazing! Hoping to try this weekend. Would these do ok as a make ahead and warm up/assemble later type of dish? Love all of your recipes!

    1. Hey Rocky,
      Totally, that will work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xT

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

  11. 4 stars
    The flavors are on point. Living in SF, we have access to dumpling wrappers. Please note that if you use dumpling wrappers, they require a much longer steam time (plus more water of course) which unfortunately softened the lovely crunchy sesame bottom. Next time, I’ll either try wonton wrappers -or- I’ll steam first and sear the bottoms last.

    1. Hey Christie,
      Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)

  12. 3 stars
    The soup, the chili flake sauce.
    The cons:
    The filling felt mismatched with the rest of the meal, and I think a pork filling would have been better. Maybe in-keeping with the autumn flavors, a five-spiced ground pork with diced apple filling? It was also extremely time/consuming; even with someone helping me and us both multi-tasking throughout (even making the broth as the squash cooked), it took us about 2 hours from start to finish. Tasty, but I don’t know if it’s worth the time unless you’re making it as a group activity and everyone just gets a few pieces.

    1. Hi Kaley,
      Thanks so much for giving this recipe a try and sharing your feedback! So sorry to hear you didn’t love them. They are time consuming, I do agree that they would be great as a group activity. Here are some other dumpling recipes you might enjoy:
      I hope this helps! xT