It’s party season now for sure, and these dumplings are perfect seasonal party food with a twist. They look impressive, taste delicious, filled with seasonal squash and warming ginger, such a treat and so easy to make! (Providing you’re buying the pastry of course).
I usually aim to keep things healthy, and I know dumplings aren’t typically viewed as a health food, but hey ho. You won’t be eating them everyday of course, but it’s that time of year when we feel like we’ve earned a treat. Plus making your own is still much healthier than buying frozen or getting take out.
The squash filling is packed with goodness, with ginger having digestive and immunity boosting properties.
Vibrant winter squash is also nutrient dense, containing significant amounts of potassium which is important for bone health. Vitamins C and B6, essential for proper function of immune and nervous system. Fibre, for a healthy gut, very high levels of beta-carotene, which is converted to Vitamin A. Playing a vital role in bone growth, reproductive and immune system health.
So there you have it. A fun and healthy addition to your repertoire. The ginger in the filling cuts through and lifts the dish, so make sure you don’t skip that. I served these with a simple mix of Shaoxing wine and soy sauce. Of course I had some Mexican salsas in the fridge already so served with a little of that too, but it’s not necessary. If you want the chilli kick, add fresh sliced or dried to your dipping sauce. If you do want the almond chile morita dip, here’s the recipe.
Squash and Ginger dumplings
1 medium squash, I used red kuri – approx. 500g peeled & deseeded
1 inch ginger, 5g
3 tbsp sesame oil
4 spring onion
1 tbsp light soy sauce
Salt & white pepper
Gyoza wrappers or dumpling wrappers – 1 pack*
Equal parts Shaoxing wine & light soy sauce
Red chilli flakes or fresh, sliced
Peel, deseed the squash, cut into small chunks and steam for about 10 minutes until soft, but not soggy.
Peel and grate or finely chop your ginger and slice the spring onion.
Heat a large fry pan, add the sesame oil, ginger and spring onion. Cook for a minute, add the squash and stir through, pressing the squash so it becomes a mash in the pan. Add the soy sauce and a pinch of salt and white pepper.
To wrap your dumplings, using a small bowl of water and a flat surface. Wet the edges of the wrapper using your fingertip and a little water. Place a teaspoon of filling in the center, using a surface to rest the dumpling, pinch the edges together and pleat as you do, so that they’re sealed.
To cook, heat a 1-2 tablespoon of oil in a large fry pan, add the dumplings so they can fit in a single layer. Fry for a couple of minutes until the base is golden, add 100 ml of water, cover and steam for about 6 minutes, until the water is evaporated and the wrappers are soft.
Using a large plate add your dipping sauce, I used 2 tablespoon of both Shaoxing wine and soy sauce. Place the hot dumplings on top and sprinkle with chilli flakes or sliced red chilli. Serve while still warm.
* this size squash should make about 26 dumplings, which is one packet, you may have a bit of extra squash, you can either make more dumplings or save for a nice side to another meal.