Chinese Butternut Squash Dumplings

Updated: Mar 28, 2019

Vegan Butternut Squash Dumplings

Low fat, vegan and very cheap and easy to make....right up my street! I was inspired to make these dumplings after a work colleague shared an online recipe for sweet potato pot sticker dumplings by Knorr. I liked the concept, but wasn't really grabbed by the ingredients or the cooking methods used, so this is my own twist on it it. Sorry Knorr, not a stock cube to be found in this recipe....

The hardest part about this recipe is cooking the dumplings, finding something big enough to accommodate them all as they simmer. I am lucky enough to have 2 big pans with lids so split the batch into 2 to cook at the same time. If you had a big steamer you could also transfer the browned dumplings to that to steam, or, just cheat and precook,cover immediately and microwave just before use!


1 large butternut squash, or 2 small, peeled, seeded and cut into 2cm cubes

170g mushrooms roughly chopped

1 chilli finely chopped

1 peeled, thumb sized piece of ginger roughly chopped

2 big garlic cloves roughly chopped

2 tsps Chinese 5 spice

1 tbsp coconut oil

Black pepper to taste

4 spring onions cut into slices

2 tablespoons light soy sauce

140g plain flour, plus extra for kneading and rolling

125ml hot water

1 tbsp toasted sesame oil

2 tsps sesame seeds

125ml hot water per pan or water for your steamer


Preheat the oven on 200c

Melt the coconut oil and put into a roasting tin. Add the squash, mushrooms, spring onion, chilli, garlic, 5 spice, black pepper and ginger and mix well. Roast for about 30 minutes or until squash is tender

Meanwhile, mix the hot water into the flour with a fork and knead on a well floured surface for 2 minutes until smooth. Wrap in cling film and leave to rest for 20 minutes

When the vegetable mix is cooked mash to form a rough paste and add the soy sauce and mix well

Knead the dough for a further 2 minutes and roll into a rope around 2 cm thick. Cut into 16 equal sized pieces and roll into a ball. Roll each ball into a thin pancake and stack using plenty of flour so as not to stick to each other

Place 2 tsp of the vegetable mix into the centre of each of the pancakes and lightly moisten around one edge and fold to form a semi circle. Fold the 2 edges round to form a rose shape

In a large frying pan, add the oil and put on a medium heat. Place the dumplings in the pan and cook for 2 minutes until the base of the dumpling is crisp. Add the 125mll of hot water and cover with lid or foil and cook for 10 minutes, when most of the water has been absorbed. Keep an eye that the water doesn't boil dry and top up a bit if necessary. Whilst the dumplings are still warm and tacky, sprinkle with the sesame seeds and serve immediately


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