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Spiced Butternut Squash Dumplings with Ginger Broth

Spiced Butternut Squash Dumplings with Ginger Broth
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Spiced Butternut Squash Dumplings with Ginger Broth is a comforting and sophisticated dish featuring sweet, creamy roasted butternut squash dumplings infused with warm spices, served in a bright and aromatic ginger vegetable broth. Perfect for seasonal cooking, this vegan and gluten-free recipe balances sweetness and zest, making it a wholesome and flavorful choice for any occasion.

Ingredients

Scale

Dumpling Filling

  • 2 cups butternut squash, peeled, cubed, roasted and mashed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Dumpling Dough

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • Pinch of salt
  • Water, as needed to form dough (approximately 3/4 cup)

Ginger Broth

  • 1 tablespoon fresh ginger root, grated
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Garnishes

  • 2 green onions, thinly sliced
  • Drizzle of toasted sesame oil
  • Freshly ground black pepper

Instructions

  1. Roast and Prepare the Squash: Peel and cube about two cups of butternut squash. Roast the cubes at 400°F (200°C) for 25-30 minutes until soft and caramelized around the edges. Let cool, then mash until smooth to create the dumpling filling base.
  2. Mix the Dumpling Dough: In a large bowl, combine the all-purpose flour and a pinch of salt. Gradually add water to form a soft but not sticky dough. Knead gently for a few minutes, cover with a damp towel, and let rest while preparing the filling.
  3. Prepare the Spiced Filling: Mix the mashed butternut squash with ground cinnamon, nutmeg, cumin, salt, and pepper. Adjust seasonings to balance the sweetness and spice.
  4. Shape the Dumplings: Divide the dough into small balls and roll each into thin circles. Place a small spoonful of the squash filling into the center, then fold and pinch the edges securely to form neat dumplings, ensuring the filling is fully enclosed.
  5. Simmer the Ginger Broth: Sauté minced garlic and grated fresh ginger in a splash of sesame oil in a pot until fragrant. Add vegetable broth and simmer for at least 10 minutes to meld flavors. Season with salt and pepper to taste.
  6. Cook the Dumplings: Gently drop dumplings into the simmering ginger broth. Cook until dumplings float and are tender, approximately 6-8 minutes, allowing the broth’s warmth to infuse the dumplings.
  7. Serve: Ladle the dumplings and broth into bowls. Garnish with thinly sliced green onions, a drizzle of toasted sesame oil, and a sprinkle of freshly ground black pepper. Enjoy with a side of steamed jasmine rice or lightly dressed greens for freshness.

Notes

  • Use fresh ginger for a bright and sharp flavor unmatched by dried ginger.
  • Do not overfill dumplings to prevent bursting during cooking.
  • Keep dough covered with a damp cloth while shaping to prevent drying out.
  • Roast the squash well to enhance sweetness and add depth of flavor.
  • Simmer dumplings gently in the broth to maintain texture and avoid tearing.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend containing xanthan gum.
  • Leftover dumplings and broth should be stored separately in airtight containers in the refrigerator for up to three days to avoid sogginess.
  • Freeze uncooked dumplings on parchment-lined trays before transferring to freezer-safe bags; freeze broth separately in portions.
  • Reheat dumplings by gently simmering in warmed broth rather than microwaving to preserve texture.

Nutrition

Keywords: butternut squash, dumplings, ginger broth, vegan, gluten-free, autumn recipe, comfort food, spiced, vegetarian

Find it online: https://withnora.com/spiced-butternut-squash-dumplings-with-ginger-broth/