Spicy butternut squash dumplings

• Vegan

• Produce

  • 3 cups Butternut squash, roasted
  • 1 Chilli, fresh
  • 1/2 tsp Chilli flakes, hot
  • 3 Garlic cloves, large
  • 4 tsp Ginger
  • 2 cm Spring onion
  • 3 Spring onions

• Condiments

  • 2 tbsp Soy sauce
  • 2 tbsp Soy sauce, dark

• Baking & Spices

  • 2 cups Plain flour
  • 1 tsp Sea salt, fine
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp High smoke point oil
  • 1 tbsp Plant oil
  • 2 tbsp Rice vinegar
  • 1 1/2 tsp Sesame oil

• Liquids

  • 150 ml Water, HOT

Found on lazycatkitchen.com

Description

Directions

• In a mixing bowl, combine flour and salt. Add ½ cup of hot water and 1 tbsp of oil. Once combined roughly with a wooden spoon, start combining the dough with your hands. It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon. In my experience it takes another 1-2 tablespoons of water to make the correct consistency dough. Knead it for a few minutes with your hands and then set aside for 30 minutes under a clean kitchen towel or pierced (so that it can breathe) cling film so that the dough doesn’t dry up.Heat up olive oil in a pan. Fry spring onions, garlic and ginger. Keep on stirring to make sure they don’t burn. After 1 min, add in mashed butternut squash. Season with soy sauce, rice vinegar and chilli. Leave it to cool down. If you can, make the filling a day in advance as it gives all the flavours a chance to marry up and makes the filling taste better.Once the dough has had a chance to rest, roll it out with a rolling pin on a lightly floured surface. You want it to be about 1-2 mm thin; the thinner the dough the tastier the dumplings. With an upside down glass, cut out circles in the dough. Place a heaped teaspoon of the mixture in the centre of each circle and seal the dough over the filling at the top. Go over each dumpling twice to make sure everything is sealed completely.Put the finished dumplings on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don’t dry out.Heat up a little peanut oil in a lidded frying pan. Once the oil is hot, place as many potstickers as you can on the pan without them touching each other. Fry for 2 minutes, then add a splash of water to the pan (1 cm) and put the lid on. Let the dumplings cook in their own steam for about 6-8 minutes – depending on how thin your dough is. Once all the water has cooked out, take the lid off and leave the potstickers on heat for another minute or two so that the bottom is nice and crispy.Mix all dipping sauce ingredients in a bowl. Serve potstickers immediately with the dipping sauce on a side.