Recipe

Crispy Bottom Butternut Squash Dumplings

Thumbnail | Link




Crispy bottom Butternut Squash Dumplings
I am sharing more of my fall inspired recipes with you this week! These dumplings were inspired by my moms Uzbek pumpkin mantu recipe. I hope you will give these a try!
Crispy bottom Butternut Squash Dumplings
Makes 15-18 dumplings
4-6 servings
Homemade Dough
2 cups all purpose flour (plus more for dusting)
2 teaspoon salt
1 tablespoons avocado or vegetable oil
1/2 cup hot Water (100 F)
Filling
1 medium size Butternut Squash (about 2 cups)
1 med red onion chopped
1 teaspoon Salt
2 teaspoon red chilli powder
1/2 teaspoon Cumin
1 tsp garlic powder
1/2 block of firm tofu
2 tablespoons Avocado Oil (plus more for cooking the dumplings)
2 tbsp coconut aminos
Method:
In a stand mixer, combine flour, hot water, non and salt and kneed dough for 5 minutes until dough is smooth. cover and rest for 30 minutes.
Meanwhile, mince onion. pumpkin and tofu. I used my food processor to mince all the filling ingredients coarsely. Saut矇 the pumpkin and onion mixture with 2 tbsp of avocado oil in a large sauce pan over a medium heat, add the coconut aminos, salt, pepper, cumin, garlic powder, chilli powder. Cook for 10 min over a medium heat until onions and pumpkin are soft. Adjust the seasoning and set aside to cool.
Divide the dough into 15-18 pieces. Make a ball, dust the surface lightly with flour and roll out each dough ball into 4 inch diameter. Repeat the process with each dough pieces. They dont have to be perfectly round. Fill each dough with 2 tbsp of pumpkin tofu mixture and fold to form dumplings. Watch my video for the step step instructions. Fill all dough wrappers with the pumpkin filling. Pan fry the dumplings with 1 tbsp of oil until the bottom is crispy then add 1/3 cup of water to steam them. Enjoy the dumplings with some chilli oil and vinegar. #naturallyzuzu #fallrecipes #dumplings