These vegetarian dumplings can be also made vegan. Full of autumnal mushrooms and squash, they’re a tasty addition to a dim sum feast.
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 or oil
- 150g/5½oz wild mushrooms, roughly chopped
- 1–2 tbsp chopped fresh sage
- salt and freshly ground black pepper
For the dipping sauce
- 50ml/2fl oz sesame oil
- 25ml/1fl oz soy sauce
- 25ml/1fl oz fish sauce (optional or vegetarian)
- 1 tbsp pickled ginger
To serve (optional)
- 1–2 tbsp black sesame seeds
- 1–2 tbsp micro coriander
- 1 tsp red chilli flakes
To make 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 a splash of water if the mixture seems dry. Set aside for at least 15 minutes.
To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with 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.
Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and 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 a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes.
Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly.
Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl.
Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce.