Roasted Butternut Squash Dumplings
The winter holidays are over and it’s time for a haircut and some fresh recipes. This led me to the lady who cuts my hair and shares some of her favorite recipes with me. So, this recipe is a nod and thanks to Christine, just in time for a taste palette change at the start of a New Year.
Roasted Butternut Squash Dumplings
Special Note: These are worth the small effort to make them and lovely served with a fresh ginger infused fried rice.
Ingredients:
1 lb butternut squash
olive oil
1 clove garlic
6cm frozen fresh ginger
1 1/2c broccoli
1 tsp strong miso paste
1 tbsp rice wine vinegar
wonton wrappers
for serving: green/spring onions, toasted sesame seeds soya sauce, Dijon mustard
Instructions:
Preheat oven to 350 degrees F.
Deseed the squash and cut up into 1.5” cubes. Toss with 1 tbsp olive oil, a pinch of kosher salt, freshly grated black pepper and then roast on tray for about 1 hour or until soft and golden.
Peel the garlic and 2cm of the ginger, then whiz in food processor with the broccoli, miso and vinegar until fine.
Pulse in the cooked and cooled squash, then season to taste.
One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal. (Don’t stress if they tear now and then.) Place on a large sheetpan until all the dumplings are created.
Once finished, place them all in a large oiled nonstick frying pan and then place over high heat.
Then pour 2/3 c vege broth (or water) and cover.
Let it steam until the liquid has completely evaporated, then uncover and allow them to fry, removing as soon as the bottoms are golden and crisp
Meanwhile, in separate small dishes add: toasted sesame seeds, sliced green onions, freshly grated ginger, soya sauce and mustard.
Easy Ginger Fried Rice: Cook 2 cups of italian rice in a rice cooker. Meanwhile, finely chop up broccoli, grate a large carrot, slice a couple of green onions. Over high heat, quickly stir fry broccoli, carrot, green onion and add sweetlet green peas. Cook veges unti tender crisp. Add cooked rice and grate frozen fresh ginger - taste for desired level of gingeriness :)!
