Green Chili-Winter Squash Dumplings with Orange-Soy Dipping Sauce
- Prep Time 0:30
- Cook Time 0:20
- Estimated Cost $6.00
- 4 Comments
These vegetarian dumplings (vegan, if you use egg-free won ton wrappers) can constitute a whole meal if you’re in the right mood. Otherwise, serve them as part of a homemade dim sum spread and Tsing Tao.
- about 30 small square won ton wrappers $2
- 1/2 winter squash, peeled, seeded and finely diced $2
- 3 cloves garlic, minced Pantry
- 1 green jalapeño, seeded and finely diced $0.50
- 1 small bunch cilantro, chopped $1
- 5 tbsp soy sauce, divided Pantry
- 3 tbsp vegetable oil, divided Pantry
- 1 orange, juiced $0.50
- 1 tsp sugar or honey Pantry
- Heat 1 tbsp oil in a medium frying pan over medium-high heat. Add squash and cook for 4-5 minutes, stirring frequently. Add garlic, jalapeno and cilantro and cook for another 5-6 minutes or until squash begins to soften. Drizzle soy sauce over entire contents of the pan and cook for another minute or two, until the sauce is absorbed. Transfer to a bowl and allow to cool for 2-3 minutes.
- To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put 2-3 teaspoons of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Repeat with remaining ingredients and set the assembled dumplings on a clean plate.
- To cook, heat the remaining oil in a large frying pan over medium-high heat. Place as many dumplings as will fit into the pan (with space between them) and cook for 2-3 minutes, allowing the dumplings to develop a crisp crust on the bottom. Once crust has formed, pour 3 tbsp water over the dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
- Carefully remove the lid and allow any excess water to cook away, moving the pan around a few times.
- To make the sauce, whisk together the soy sauce, orange juice and sugar or honey. Serve alongside the dumplings.
Makes about 30 dumplings and 1/3 cup sauce.
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What They're Saying
Melenese, on Jan 14, 10:16 AM, wrote:
I’m new to your site and SSOOOO glad I found it. Everything looks yummy cant wait to try your recipes!
kiyoko, on Jan 26, 06:55 PM, wrote:
Just made these with the Sweet Potato-Coconut Soup, and both recipes were fabulous! Thank you so much for a wonderful, inexpensive dinner!
simoom, on Feb 12, 08:47 PM, wrote:
Thanks for the tasty recipe! I just made these with a soba noodle soup & it was fantastic. The OJ dipping sauce with the squash is a nice touch!
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