Chinese dumplings with mushrooms and butternut squash

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves 4


By Glynn Purnell

For the dumpling dough

  • 250g/9oz plain flour, plus extra for dusting
  • pinch salt
  • 20ml/¾fl oz olive oil
  • 125ml/4fl oz warm water

For the filling

  • ½ butternut squash, peeled
  • drizzle of olive oil
  • 50g/1¾oz butter
  • 150g/5½oz wild mushrooms, roughly chopped
  • 1–2 tbsp chopped fresh sage
  • salt and freshly ground black pepper

For the ribbons

  • 50ml/2fl oz sesame oil
  • 25ml/1fl oz soy sauce
  • 25ml/1fl oz fish sauce
  • 1 tbsp pickled ginger
  • ½ butternut squash, flesh cut into 12 thin ribbons using a mandolin or peeler
  • 1–2 tbsp black sesame seeds
  • 1–2 tbsp micro coriander
Print Friendly, PDF & Email

Share this post

scroll to top