Fry
Ginger Dumplings Filled with Squash
- Makes about 26 dumplings
Author Notes
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. —Kali
Ingredients
- Dumplings
-
1
medium squash - I used red kuri
-
3 tablespoons
sesame oil
-
4
spring onion, sliced
-
5 grams
ginger, peeled and grated
-
1 tablespoon
light soy sauce
-
pinch
salt & white pepper
-
1 packet
gyoza wrappers *
-
oil of choice to cook the dumplings
- Dipping Sauce
-
3 tablespoons
shaoxing wine
-
3 tablespoons
light soy sauce
-
Pinch
chili flakes
Directions
- Peel, deseed the squash, cut into small chunks and steam for about 10 minutes until soft, but not soggy.
- 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, use a small bowl of water and a flat surface. Wet the edges of the wrapper using your fingertip and a little water from your bowl. Place a teaspoon of filling in the centre, using the flat surface to rest the dumpling, pinch the edges together and pleat as you do, so that they’re sealed. Repeat until you use all your dumpling wrappers.
- To cook, heat a 1-2 tablespoon of cooking 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. You'll probably need to do two batches.
- Using a large plate add your dipping sauce, I used equal measures of both Shaoxing wine and soy sauce mixed. Place the hot dumplings on top of the sauce 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.
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