Half Baked Harvest · by Tieghan Gerard★ 4.9 (105)
Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 19%
CARBS 39G42% OF CAL
4G FIBER0G ADDED0G INTRINSIC28G OTHER6G TOTAL SUGAR
FAT 19G48% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steamed dumplings filled with roasted butternut squash and aromatics, served in a ginger-soy broth with chili crisp. A warming, naturally vegan Chinese-inspired meal.
mainchinesetofu🍪 sheet pan🍳 skillet🔥 ovenveganvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups cubed butternut squash
- 2 tablespoons extra virgin olive oil
- 1 tablespoon spicy/regular curry powder
- 2 teaspoons honey
- 2 green onions chopped
- black pepper
- 24-26 round dumplings or wonton wrappers
- 1/4 cup sesame seeds
- 2 tablespoons salted butter or olive oil
- 3-4 medium shallots, sliced
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, chopped
- 1/3 cup dry white wine
- 4 cups low sodium chicken/vegetable broth
- 1/3 cup tamari/soy sauce
- 1 cinnamon stick ((or use 1/4 teaspoon cinnamon))
- chili crisp sauce, for serving
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 19%
CARBS 39G42% OF CAL
4G FIBER0G ADDED0G INTRINSIC28G OTHER6G TOTAL SUGAR
FAT 19G48% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 1392mg
- Total sugar
- 6g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 107mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.