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Crispy-bottomed steamed dumplings
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Total Time:
1 hour 35 minutes
Delightful roasted butternut squash and broccoli dumplings, bursting with flavor and texture in every bite.
Ingredients:
  • 500 g butternut squash
  • olive oil
  • 1 clove of garlic
  • 6 cm piece of ginger
  • 80 g broccoli
  • 1 teaspoon red miso paste
  • 1 tablespoon rice wine vinegar
  • 24 x 10cm square wonton wrappers
  • ½ a fresh red chilli
  • 2 spring onions
  • 2 tablespoons sesame seeds
  • low-salt soy sauce
  • English mustard
  • 1 lime
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Cut the squash into quarters, remove the seeds, and coat with 1 tablespoon of oil, a pinch of sea salt, and black pepper. Roast on a tray for 1 hour until soft and golden. Let it cool. 3. Peel the garlic and 2cm of ginger, then blend in a food processor with broccoli, miso, and vinegar until smooth. Add the roasted squash and blend until combined. Season to taste. 4. Moisten the edges of wonton wrappers, place 1 heaped teaspoon of filling in the middle of each, and seal by pinching the edges together. Don't worry if they tear a bit. 5. Heat a large oiled nonstick frying pan over high heat. Add the filled wontons, pour in 150ml of water, and cover. Let steam until the water evaporates. Uncover and fry until golden and crisp. 6. Grate the remaining ginger and chili into a small bowl for dipping. Slice the spring onions and toast the sesame seeds. Serve with soy sauce, mustard, and lime wedges.

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