Five Spice Squash Dumplings
Roasted squash makes a delicious dumpling filling, and once you get the hang of the folding process, they’re pretty fun and easy to make. If the four corners folding process seems too complicated, make triangular dumplings instead.
½ small kabocha squash (about ¾ pounds)
salt and pepper
2 tablespoons finely chopped cilantro
1 finely minced scallion
¼ teaspoon five spice powder
2 tablespoons finely chopped chives
¼ teaspoon grated or very finely minced garlic (1 very small clove)
¼ teaspoon toasted sesame oil
20 store-bought wonton wrappers
for the dipping sauce:
2 tablespoons soy sauce
1 teaspoon lemon juice or rice wine vinegar
1 teaspoon toasted sesame oil
1. Preheat the oven to 400°F.
2. Peel the squash and cut it into 1-inch pieces. Toss in a bowl with a little olive oil, salt, and pepper, and place on a parchment-lined baking sheet. Roast for 20 minutes, or until lightly browned and tender. Remove from the oven and let cool while you prep your other ingredients.
3. When the squash has cooled, transfer it to a bowl and mash with a fork until smooth (a few little chunks are fine).
4. Add the cilantro, scallion, five spice powder, chives, and garlic; mix to combine.
5. Taste the mixture and add a little more salt to taste.
6. Place 5 dumpling wrappers on a cutting board or work surface and spoon a teaspoon of filling into the center of each one. Use your finger or a small brush to gently wet the edges of each wrapper with a little water.
7. Grab the four corners of one wrapper and bring them up into the center so they touch, then press the edges together creating a flat-bottomed dumpling with four ridges on top. Use a little more water as needed to get the edges to stick.
8. Continue filling and folding until you’ve used up all of the squash mixture (you should get about 20 dumplings).
9. To cook, line a steamer basket with a paper liner or parchment round then arrange as many dumplings as will comfortably fit inside.
10. Choose a wok or pot that is at least as wide as the steamer basket and fill it halfway with water (you want the steamer basket to nestle just inside the wok without touching the water). Bring the water up to a simmer.
11. Place the steamer basket on top of the wok, cover with the steamer lid, and steam for about 10 minutes, or until the wrappers are translucent and tender.
12. Serve with a quick sauce of soy sauce, lemon juice or rice wine vinegar, and a dash of toasted sesame oil.