Fall Dumplings with Butternut Squash Sauce

Oct 31, 2019 · in Dumplings & Bao

Thanksgiving dumps 🍂🥟 I tried to make the most seasonal fall dumplings ever with a chicken scallion dumpling tossed with a creamy butternut squash sauce and topped with lemon thyme and chervil from the market. This dish definitely takes more inspiration from my California obsessions like Flour+water and my OG midwest pasta obsession Olive Garden but with some grandma soul.

–Frankie
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At a glance

Yield

48 dumplings

Time

2.5 hours

Ingredients

Wrappers

1 whole egg
2 egg yolks
1 cup of "00" flour

Filling Mixture

1/2 medium head of Napa cabbage

1 pound chicken thigh
1 tbsp + 1/2 tsp kosher salt, divided
1 tsp white pepper
1 tsp sesame oil
1 tbsp minced fresh garlic (about 3 medium cloves)
1 tsp minced fresh ginger
3 whole scallions, finely chopped
2 tsp sugar

Butternut Sauce

1 half of a butternut squash

1 yellow onion

2 garlic cloves

1/2 a lemon (for juice)

2 tbsp maple syrup

1/4 tsp thyme

1/4 tsp ginger

2 tsp salt

3/4 tsp cinnamon

1 cup water

Garnish

Chevril
Lemon thyme
Pomegranate seeds
Sumac



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Wrappers

Dumpling Wrapper Recipe

1 whole egg
2 egg yolks
1 cup of "00" flour

Filling Mixture

1/2 medium head of Napa cabbage

1 pound chicken thigh
1 tbsp + 1/2 tsp kosher salt, divided
1 tsp white pepper
1 tsp sesame oil
1 tbsp minced fresh garlic (about 3 medium cloves)
1 tsp minced fresh ginger
3 whole scallions, finely chopped
2 tsp sugar

Butternut Sauce

1 half of a butternut squash

1 yellow onion

2 garlic cloves

1/2 a lemon (for juice)

2 tbsp maple syrup

1/4 tsp thyme

1/4 tsp ginger

2 tsp salt

3/4 tsp cinnamon

1 cup water

Garnish

Chevril
Lemon thyme
Pomegranate seeds
Sumac