Vegan Butternut Squash Dumplings

My fiance and I both share a love of Asian food! Because of that, we tend to order takeout a lot more than we should. The other night we really wanted to have dumplings, so I decided to try and make some on my own. I initially went out to buy dumpling wrappers but couldn’t find any without egg in them. So I made my own and it was surprisingly easy!

Dumpling Wrappers

Ingredients:

  • 1 1/2 cups of All Purpose Flour
  • 1/2 cup of hot water that was just boiled
  • Cornstarch for rolling!

Mix the flour and hot water in a bowl together until well combined, then take it out of the bowl and knead for one minute. Place the dough back into the bowl and let it rest for 30 minutes. Once the dough is rested, dust your surface with cornstarch and roll out your dough very thinly. Use a cup or cookie cutter to cut out circles. You can make them whatever size you want but I did mine about 3 inches wide!

Dumpling Filling

Ingredients:

  • Finely chopped shallots (about half a small shallot)
  • Chopped green onion to taste
  • Half a butternut squash, chopped roughly
  • 2 cloves of minced garlic
  • 1 tbsp Olive Oil
  • 1 tsp Sriracha
  • Salt and Pepper

Boil your chopped squash for about 25 mins or until soft. Lightly fry your garlic and shallots in a fry pan with olive oil. Once your squash is ready, mash in a bowl and add garlic, shallots, green onion, sriracha, and salt and pepper to taste.

If your mixture isn’t smooth enough for your liking, you can use a hand mixer or a food processor to pulse it a couple times!

Lay out your dumpling wrapper, and fill with a teaspoon of squash filling. Use water to wet the edges of the wrapper and fold them together. You can shape them how you like, I attempted to make mine look like traditional dumplings!

Once your dumplings are ready, you’re going to lightly fry them in a pan with some olive oil. Once they are starting to brown, add a little bit of water to the pan and cover it with a lid. Let your dumplings steam for 3-4 minutes then remove them from the heat.

For a dipping sauce I combined soy sauce with sesame oil, green onions, and sriracha!

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