Ingredients

The following ingredients have 4 Servings
  • 2 small acorn squash, sliced, or 4 cups cubed butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons honey
  • 1/3 cup low sodium soy sauce or tamari
  • 24-26 round dumpling or wonton wrappers
  • toasted sesame seeds, for serving
  • 1 pound ground chicken or pork
  • 1 teaspoon ground ginger
  • 1 clove garlic, grated
  • 4 chopped green onions
  • 1/3 cup low sodium soy sauce or tamari
  • black pepper
  • 3/4 cup sesame oil
  • 4 cloves garlic, smashed
  • 1 shallot, quartered
  • 1 bay leaf
  • 1-3 tablespoons crushed red pepper flakes, to taste

Instruction

  • 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.