Description

These Chili Crisp Butternut Squash Dumplings blend the natural sweetness of roasted butternut squash with a spicy, savory chili crisp sauce, creating a mouthwatering plant-based appetizer or snack. Wrapped in tender dumpling skins and pan-fried potsticker style to achieve crispy bottoms with a steamed, delicate wrapper, these dumplings offer a perfect balance of textures and flavors. The accompanying tangy and spicy dipping sauce complements each bite, making this dish irresistible for dumpling lovers seeking a unique vegetarian twist.

Ingredients

Scale

Filling

1 medium butternut squash (about 3 cups when peeled and cubed)
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon soy sauce
1 tablespoon chili crisp (or adjust to your preferred spice level)
1 teaspoon grated ginger
2 green onions, finely chopped
2 tablespoons sesame oil
1 tablespoon rice vinegar (optional for a hint of tang)

Dumplings

20-24 dumpling wrappers (store-bought or homemade)
1 tablespoon vegetable oil (for pan-frying)
Water (for sealing and steaming)

Dipping Sauce

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili crisp
1 teaspoon sesame oil
½ teaspoon honey (optional for sweetness)

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Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash, then toss the cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized. Allow to cool slightly.
Prepare the Filling: Mash the roasted squash with a fork or blend it in a food processor until smooth. Combine the mashed squash with soy sauce, chili crisp, grated ginger, chopped green onions, sesame oil, and rice vinegar if using. Mix thoroughly and adjust seasoning to taste.
Assemble the Dumplings: Place a dumpling wrapper on a flat surface. Spoon about 1 tablespoon of the filling into the center. Wet the edges of the wrapper with a little water, fold in half to form a half-moon shape, and pinch to seal tightly, ensuring no air pockets remain. Repeat with remaining wrappers and filling.
Cook the Dumplings – Potsticker Style: Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings in a single layer without overcrowding. Fry for 2-3 minutes until the bottoms are golden brown. Carefully add ¼ cup water to the pan, cover immediately, and steam for 5-6 minutes until filling is hot and wrappers tender.
Crisp the Bottoms: Remove the lid and continue to cook for another 1-2 minutes to re-crisp the dumpling bottoms.
Alternative Cooking Method – Steaming: Arrange dumplings in a steamer basket lined with parchment paper and steam over simmering water for 8-10 minutes until tender and heated through.
Make the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, chili crisp, sesame oil, and honey if using. Adjust seasoning to your liking.
Serve: Serve dumplings hot with the dipping sauce on the side. Optionally, garnish with extra chopped green onions or sesame seeds for added flavor and texture.

Notes

Adjust chili crisp quantity to control spice level.
Dumpling wrappers can be store-bought for convenience or homemade for freshness.
Steaming is a gentler cooking method for a softer dumpling texture.
Ensure all dumplings are sealed tightly to prevent filling leakage during cooking.
Use a non-stick skillet to avoid dumplings sticking during pan-frying.
Rice vinegar in the filling adds a subtle tang but can be omitted if preferred.
The dipping sauce can be customized by varying sweetness or spice intensity.