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Ginger Soy Broth with Butternut Squash Dumplings

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

These tender butternut squash dumplings pack a flavor punch with spicy chili crisp, floating in a fragrant ginger-soy broth that’s both comforting and exciting. Sweet meets heat in this Asian-inspired fusion dish that elevates humble ingredients to restaurant-worthy status.
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Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Asian-inspired

Ingredients
  

  • For the Dumplings:
  • 2 cups butternut squash roasted and mashed
  • 3 tablespoons chili crisp plus more for garnish
  • 2 tablespoons scallions finely chopped
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced
  • 1 tablespoon soy sauce
  • 24 dumpling or wonton wrappers
  • 1 egg beaten (for sealing dumplings)
  • For the Ginger Soy Broth:
  • 6 cups vegetable or chicken broth
  • 3 tablespoons soy sauce
  • 1 2- inch piece fresh ginger sliced
  • 3 cloves garlic smashed
  • 2 star anise pods
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • For Garnish:
  • Sliced scallions
  • Cilantro leaves
  • Extra chili crisp
  • Toasted sesame seeds

Instructions
 

  • Prepare the squash filling: In a bowl, combine the mashed butternut squash, chili crisp, chopped scallions, grated ginger, minced garlic, and soy sauce. Mix thoroughly and taste, adjusting seasoning if necessary.
  • Set up your dumpling station: Arrange the wonton wrappers, beaten egg, filling, and a small bowl of water on your work surface. Keep the wrappers covered with a damp cloth to prevent drying out.
  • Fill each dumpling: Place about 1 tablespoon of filling in the center of each wrapper. Brush the edges with beaten egg or water.
  • Fold and seal the dumplings: For a simple fold, bring all edges to the center and pinch to seal, creating a small purse shape. Alternatively, fold in half to create a half-moon and pleat the edges. Ensure there are no air pockets.
  • Start the broth: In a large pot, combine broth, soy sauce, ginger slices, smashed garlic, and star anise. Bring to a simmer and cook for 15 minutes to infuse flavors.
  • Strain and finish the broth: Remove the ginger, garlic, and star anise. Add rice vinegar and sesame oil, then keep warm over low heat.
  • Cook the dumplings: Bring a separate pot of water to a gentle boil. Carefully add dumplings in batches, being careful not to overcrowd. Cook until they float to the surface and the wrappers become translucent, about 3-4 minutes.
  • Serve immediately: Using a slotted spoon, transfer dumplings to serving bowls. Ladle the hot ginger soy broth over them. Garnish with scallions, cilantro, an extra drizzle of chili crisp, and a sprinkle of sesame seeds.

Notes

  • For extra-smooth squash filling, use a food processor instead of hand-mashing.
  • The filling can be made a day ahead and refrigerated to save time.
  • If you’re new to dumpling folding, start with a simple half-moon shape—it’s all about the seal, not the aesthetics.
  • Homemade chili crisp will elevate this dish, but store-bought works beautifully too—look for Lao Gan Ma brand.
  • For a shortcut, use pre-cut butternut squash, but roast it yourself for the best flavor.
  • Freezing tip: Uncooked dumplings freeze exceptionally well—arrange on a parchment-lined tray until solid, then transfer to freezer bags.