Chinese dumplings with mushrooms and butternut squash
These vegetarian dumplings can be also made vegan. Perfect for a dinner party or Chinese New Year celebrations.
For the dumpling dough
For the filling
For the dipping sauce
To serve (optional)
To make the dough, place the flour and salt into a mixing bowl and stir in the oil and water gradually, mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes.
To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with oil and season with salt and pepper. Cook for 25–40 minutes, or until coloured and soft. Once slightly cooled, crush using a fork.
Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage.
Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle, taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes.
Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly.
Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl.
Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce.