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Sesame Ginger Dumplings in Chili Oil | halfbakedharvest.com
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4.13 from 213 votes

Sesame Ginger Dumplings in Chili Oil

Best for nights when you’re craving spicy, warming, dumplings, but want something healthier at home.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6

Ingredients

Squash Dumplings

Chicken Dumplings

Chili oil

Instructions

  • 1. To make the Squash Dumplings: Preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, ginger, cinnamon, cayenne, and honey. Bake for 25-30 minutes, or until tender.
    2. Peel the squash skin away from the acorn squash and add the squash to a bowl. Add the soy sauce to the squash and mash together.
    3. To make the Chicken Dumplings: combine all ingredients in a bowl.
    4. To assemble the Dumplings: spoon 2 teaspoons 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 to seal. Repeat with the remaining filling.
    5. To make the chili oil. In a medium skillet, combine the sesame oil, garlic, shallot, and bay leaf. Cook over medium heat until the garlic turns golden. Remove from the heat and stir in the chili flakes. Season with salt.
    6. Bring a large pot of salted water to a boil. Boil the dumplings until they float, 3-4 minutes. Toss the warm dumplings in the chili oil. Serve topped with green onions and sesame seeds.

Notes

Calories for Squash Dumplings 200
Calories for Chicken Dumplings 308