Go Back
Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth Recipe
Ben Carraoli

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth Recipe

I have to admit, making these Chili Crisp Butternut Squash Dumplings 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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle hot broth into bowls, add dumplings, and finish with a drizzle of chili crisp and extra green onions. Enjoy immediately for best flavor.

Notes

  • 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.