Name: Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth Recipe
Prep time: 25 min
Cook time: 20 min
Ingredients: 1 medium butternut squash (peeled, seeded, and diced – choose a fresh squash for natural sweetness.); 1 teaspoon curry powder – adds a warm (slightly spicy note.); 1 tablespoon olive oil – helps roast the squash evenly.; 2 tablespoons honey – brings out the natural sweetness of the squash.; 2 green onions (finely chopped – adds freshness and a mild bite.); Salt and black pepper to taste – enhances all the flavors.; 24 wonton wrappers – store-bought or homemade for convenience.; 2 tablespoons sesame seeds – for a crunchy (nutty coating on dumplings.); 2 tablespoons chili crisp – gives the dumplings a perfect spicy kick.; 2 shallots (thinly sliced – caramelizes beautifully in the broth.); 3 cloves garlic (minced – for aromatic depth.); 1- inch piece ginger (peeled and minced – adds warmth and zing.); 4 cups vegetable broth – forms the base of the ginger soy broth.; 3 tablespoons soy sauce – salty umami flavor.; 1 tablespoon rice vinegar – balances richness with acidity.

Do Share Recipe

I have to admit, making this Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth Recipe was such a fun experience in my kitchen! The combination of sweet roasted squash, spicy chili crisp, and a rich ginger soy broth completely won me over. I love how warming and cozy this dish feels, perfect for chilly evenings.

Each dumpling bursts with flavor, and I can’t get enough of the aroma of caramelized shallots in the broth. Once I made them, I knew this would be my go-to autumn comfort meal. If you enjoy sweet, caramelized fruit in your desserts, you might also like my Pan-Fried Cinnamon Bananas Recipe.

Ingredients

Here’s what you’ll need to make these flavorful dumplings:

1 medium butternut squash, peeled, seeded, and diced – choose a fresh squash for natural sweetness.
1 teaspoon curry powder – adds a warm, slightly spicy note.
1 tablespoon olive oil – helps roast the squash evenly.
2 tablespoons honey – brings out the natural sweetness of the squash.
2 green onions, finely chopped – adds freshness and a mild bite.
Salt and black pepper to taste – enhances all the flavors.
24 wonton wrappers – store-bought or homemade for convenience.
2 tablespoons sesame seeds – for a crunchy, nutty coating on dumplings.
2 tablespoons chili crisp – gives the dumplings a perfect spicy kick.
2 shallots, thinly sliced – caramelizes beautifully in the broth.
3 cloves garlic, minced – for aromatic depth.
1-inch piece ginger, peeled and minced – adds warmth and zing.
4 cups vegetable broth – forms the base of the ginger soy broth.
3 tablespoons soy sauce – salty umami flavor.
1 tablespoon rice vinegar – balances richness with acidity.

Note: Serves 4–6 people generously.

Variations

You can easily customize this recipe:

Swap honey for maple syrup to make it vegan.
Use gluten-free soy sauce for a gluten-free option.
Add finely chopped mushrooms or tofu to the filling for extra protein.
Sprinkle toasted nuts or seeds for added crunch.
If you love indulgent fried snacks, you can also enjoy my Nashville Hot Mozzarella Sticks Recipe as a side treat.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes

Equipment You Need

Baking sheet – for roasting the squash.
Mixing bowls – for preparing filling and coating dumplings.
Skillet with lid – to pan-fry and steam dumplings.
Whisk – to combine broth ingredients smoothly.
Knife and cutting board – for chopping vegetables.

How to Make Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth Recipe

Roast the Butternut Squash

Preheat your oven to 400°F. Toss diced squash with olive oil, curry powder, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.

Prepare the Filling

Mash the roasted squash lightly with a fork, stir in honey and chopped green onions. Season with salt and pepper. This filling is naturally sweet and slightly spicy.

Assemble the Dumplings

Place a spoonful of filling in the center of each wonton wrapper. Fold and pinch to seal into round dumplings. Brush bottoms with water and sprinkle sesame seeds for crunch.

Make the Ginger Soy Broth

In a saucepan, caramelize shallots in a little oil until golden. Add garlic and ginger, cook briefly, then pour in vegetable broth, soy sauce, and rice vinegar. Simmer for 5–7 minutes to infuse flavors.

Cook the Dumplings

Heat a skillet with a bit of oil. Add dumplings, pan-fry for 2–3 minutes, then pour in a splash of water and cover to steam until fully cooked, about 5 minutes.

Serve

Ladle hot broth into bowls, add dumplings, and finish with a drizzle of chili crisp and extra green onions. Enjoy immediately for best flavor.

Additional Tips for Making this Recipe Better

I like to roast the squash a day ahead; it deepens the sweetness.
Brushing water on dumplings before sesame coating helps seeds stick better.
Don’t overfill the dumplings; it makes folding easier.
Taste your broth before serving; adjust soy sauce or vinegar for balance.
Pan-fry and steam dumplings carefully to avoid splattering hot water.

How to Serve Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

I like to serve these dumplings in shallow bowls to showcase their sesame-coated bottoms. Garnish with fresh green onions and a drizzle of chili crisp. Adding a sprinkle of sesame seeds on top makes them look extra appetizing. Pair with steamed greens or a side of pickled vegetables for a full meal.

Nutritional Information

Here’s a quick breakdown per serving:

Calories: 280–320
Protein: 6g
Carbohydrates: 40g
Fat: 12g

Make Ahead and Storage

Storing: Keep cooked dumplings in an airtight container in the fridge for up to 3 days.
Freezing: Freeze uncooked dumplings on a tray, then transfer to a bag; they last 2 months.
Reheating: Steam frozen or refrigerated dumplings for 5–7 minutes until warm, or pan-fry briefly before adding to broth.

Why You’ll Love This Recipe

I love sharing why this dish stands out:

Easy to make and assemble even on busy evenings.
Naturally vegan and full of seasonal fall flavors.
Flavor-packed with a perfect balance of sweet, savory, and spicy.
Flexible recipe for swapping ingredients based on dietary needs.
Visually stunning and fun to serve for friends or family gatherings.

Ben Carraoli