I crave dumplings on the regular but I am also very picky about what goes into them and the quality of ingredients used. I was excited to find an easy way to make a healthier and absolutely delicious version at home. These dumplings can be made soy free and gluten free which is great for people with sensitivities.
Butternut Squash Dumplings Recipe
- 5 oz frozen butternut squash
- ½ teaspoon minced ginger
- 2 cloves minced garlic
- 1 whole green onion
- ¼ teaspoon garlic seasoning blend
- Splash of truffle oil or olive oil (optional)
- Sea salt and freshly ground black pepper
- Wonton wrappers (for a gluten free version check out this recipe or check out this gluten free and vegan recipe)
- 4 tablespoons coconut aminos (can also use tamari or soy sauce)
- 2 tablespoon rice vinegar
- ½ tablespoon coconut palm sugar (can substitute sweetener of choice)
- Chili paste (optional spice add to taste preference)
- Optional toppings – chopped green part of onion, black or white sesame seeds, cilantro
Serves 2 (Makes between 16-20 dumplings depending on amount of filling used)
To make the dumpling filling, start by steaming half a 10 oz bag of frozen butternut squash until soft.
Put steamed squash in food processor and mix with the ginger, garlic, chopped white parts of the green onion, garlic seasoning blend, and oil if you’re using it. Salt and pepper to taste. Process everything together until it’s a smooth consistency.
Brush a wonton wrapper with water. Put approximately a teaspoon of filling in the middle, fold over, and pinch ends together. Repeat until you run out of filling.
Reduce the heat just a little bit on the boiling pot of water and gently place dumplings in the water and let cook 5 minutes before removing with a slotted spoon.
To make the soy-free Asian sauce, combine the coconut aminos, rice vinegar, coconut palm sugar, and chili paste together, then pour over dumplings. Top the chopped green part of the onion, sesame seeds and cilantro leaves if you are using them.
Serve hot and enjoy!
The great thing about making these butternut squash dumplings is that they can be served in a variety of ways. If you prefer a more Italian version, you could treat them like raviolis and serve with marinara sauce or with some brown sage butter and parmesan. You could also pan fry them and cook them like pot stickers. In addition, you could make them as a soup by boiling them in and serving them with vegetable broth.
This recipe can easily be doubled or quadrupled as these freeze and store well. When freezing, make sure you lay flat on a large plate or cookie sheet where they are not touching until frozen then can be thrown in a freezer bag.
If you know people who would enjoy making these butternut squash dumplings. Please share this post by using the sharing icons below. If you decide to try these out comment below and let us know what you think.
– Elizabeth Hemmings