Pan-fried butternut squash curry dumplings are comforting, delicious, and easy to put together. Vegan recipe with a step by step instructions and video.
Ever since we started Hao & Dixya (our dumpling pop-up), we have been doing a vegetarian curry dumplings and they are always a hit. In the Fall, butternut squash curry dumplings are pretty popular and it’s a favorite of mine. If you missed out on Hao & Dixya Thanksgiving dumpling box, here is your chance to make butternut squash curry dumplings at home.
Butternut squash curry dumplings begins with a filling of butternut squash, onion, ginger, garlic, and curry powder. If desired, you can add a splash of soy sauce. Cilantro and/or green onions adds additional flavor. I used frozen butternut squash for this recipe but you can also use roasted butternut squash puree. Make sure the filling is made at least an hour ahead so it gets a chance to cool down a bit.
Curry powder is a blend of spices, a British invention inspired by Indian spice blends. In 1784, the very first British instant curry powder was introduced by Crosse and Blackwell (C&B), which gained popularity all over the world and inspired many more international curry dishes over the years.
The ratio of spices and its uses in curry powder vary greatly from region to region and from one brand to another. One thing we all can agree is regardless of its country of origin, curry powder is a great way to pack in a ton of flavor.
For butternut squash curry dumplings, I am using Vietnamese curry powder which is a mix of warming spices like cumin, coriander, cinnamon, nutmeg, cloves as well as annatto powder, garlic powder and few other spices. Pick a curry powder blend that has warming spices as it pairs beautifully with butternut squash.
The recipe I am sharing for butternut squash curry dumplings makes about 30 dumplings. You can scale up or down the recipe accordingly. Dumplings can be made ahead of time and kept frozen until ready to be served.
Butternut Squash Curry Dumplings
for 30 dumplings
1 heaping tablespoon neutral oil such as canola, avocado, sunflower
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoon curry powder of your choice (start with 1 teaspoon and add more as needed)
1 teaspoon salt
splash of soy sauce, optional
20 oz butternut squash cubes, frozen**
1/4 cup chopped green onions, cilantro (optional)
30 dumpling wrapper
**If using fresh butternut squash, use butternut squash weighing 2.5-3 lb, To roast: Cut ends of squash, slice in half lengthwise and scoop out seeds. Drizzle olive oil over squash and season with salt and pepper. Place squash, cut side down on prepared baking sheet and bake until a knife inserted in the thickest part meets no resistance, about 40 minutes. Let cool.
**You can also buy fresh pre-cut butternut squash. Use about 4 cups cubed butternut squash and roast with oil at 450 until for 25-30 mins.
Heat oil in a medium size pan. Saute onion, ginger, and garlic for few minutes.
Season with curry powder and salt until its fragrant.
Add frozen butternut squash cubes (roasted butternut squash) and cook for few minutes. Add green onions and cilantro if using. Taste and adjust the seasoning accordingly. Add soy sauce if desired.
Remove from heat and let the mixture cool off. This mixture can be made a day ahead.
When ready to assemble, fill a small bowl with water.
Place a dumpling wrapper on a clean surface and place a heaping tablespoon of filling in center of wrapper. Dip your finger in water and wet all edges of wrapper.
Seal wrapper together by making folds starting on one end and working your way towards the other end. Use more water to help seal dumplings tightly. Repeat with remaining wrappers and filling.
You can arrange the prepared dumplings on a sheet pan and freeze until ready to cook.
In a nonstick skillet over medium-high heat, heat 2 tablespoons vegetable oil. Add prepared butternut squash curry dumplings, seam side up in a single layer, working in batches as needed. Sear for 2 minutes or until bottoms are golden. Reduce heat to low and very carefully add ¼ cup water (it will splatter!). Cover with a lid and let steam for 5 minutes or until wrappers are soft. Remove from pan and serve it hot.
Serve with a dipping sauce of your choice. I prefer Hao & Dixya chili oil mixed with soy sauce, sesame oil, rice wine vinegar.
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