Mushroom and butternut squash dumplings

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
Mushroom and butternut squash dumplings

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