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
For 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 more water if the mixture seems dry.
To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin and drizzle with the 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.
To make the ribbons, mix the sesame oil, soy sauce, fish sauce and pickled ginger in a wide bowl. Add the strips of squash and leave to marinate.
Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a 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 water and fold over to make a semi-circle and pinch together to create dumpling shapes, crimping around the edges.
Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked. Remove the dumplings from the water with a slotted spoon and leave to cool slightly. Roll each dumpling in a squash ribbon. Divide the dumplings between four bowls and sprinkle with the sesame seeds and micro coriander. Serve immediately.
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