Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth
A flavorful vegetarian dish featuring crispy dumplings and a warming ginger soy broth—perfect for cozy meals! This version omits wine and pork for a simpler, alcohol-free recipe.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Asian
- Diet: Vegan
Ingredients
Instructions
- Dumplings:
- 4 cups cubed butternut squash
- 2 tablespoons extra virgin olive oil
- 1 tablespoon curry powder (spicy or regular)
- 2 teaspoons honey (or maple syrup for vegan)
- 2 green onions, chopped
- Black pepper, to taste
- 24–26 round dumpling or wonton wrappers
- 1/4 cup sesame seeds
- Ginger Broth:
- 2 tablespoons salted butter (or olive oil for dairy-free)
- 3–4 medium shallots, sliced
- 1 tablespoon fresh ginger, chopped
- 2 cloves garlic, chopped
- 4 cups low-sodium vegetable or chicken broth
- 1/3 cup tamari or soy sauce
- 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
- Chili crisp sauce, for serving
Notes
- For a vegan option, replace the butter with olive oil and use maple syrup instead of honey.
- Feel free to adjust the amount of chili crisp sauce to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg