Butternut Squash Dumplings in Broth

Lovely Asian flavors come together in this vegan Butternut Squash Dumplings in Broth recipe.

Roasted butternut squash that’s been sprinkled with curry powder is combined with green onion and honey to make a filling for the dumplings.  The broth is richly flavored with caramelized shallots, white wine, ginger, garlic, soy sauce and cinnamon.

Top the dumplings with a chili crisp sauce that is made with toasted garlic, oil, sesame seeds and spices.

Bringing it all together creates a hearty, flavorful soup to serve to guests or family (or guests that are family)!

Begin this soup by roasting butternut squash cubes with oil and curry powder.  Once roasted, add finely chopped green onions, honey and pepper to a bowl and mash using a fork.

Assemple the dumplings by placing a small mound of filling onto a dumpling wrapper (wonton wrappers work as well).  Brush a little bit of water around the outside of the wrapper and fold the edges of the wrapper toward the middle over the filling, pinching together to seal.

Brush the bottom of a dumpling with water (or lightly dip the bottom into water) and dredge the bottom of the dumpling in sesame seeds.  Repeat with the remaining dumplings.

To make the broth, caramelize shallots in butter and then add white wine and continue to cook.  Stir in ginger and garlic and finish with vegetable broth (chicken broth is good too, if you aren’t keeping it vegan), soy sauce and cinnamon.

Make the Chili Crisp Sauce by melting butter together with chopped garlic.  Once the garlic is crisp, remove from heat and add oil, chili flakes, sesame seed, onion powder, paprika and cayenne.  Set it aside to use to finish the soup.

To make the dumplings, heat a skillet and add oil.  Once hot, add the dumplings and cook until the bottoms are brown, about 2 to 3 minutes.  Add 1/4 cup of water, cover and let the dumplings steam for about 5 minutes.

Arrange some of the dumplings in a soup bowl, ladle hot broth over and top with the chili crisp sauce and green onions.

It’s hard not to love this one!

Share Your Thoughts...

Lastly, if you make Butternut Squash Dumplings in Broth, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Butternut Squash Dumplings in Broth

Makes: 6 servings

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour



  • 4 cups cubed butternut squash
  • 2 tbsp extra virgin olive oil
  • 1 tbsp spicy/regular curry powder
  • 2 tsp honey
  • 2 green onions, chopped
  • black pepper
  • 24-26 round dumplings or wonton wrappers
  • 1/4 cup sesame seeds

Ginger Broth:

  • 2 tbsp salted butter or olive oil
  • 3-4 medium shallots, sliced
  • 1 tbsp 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:

  • 6 tbsp salted butter
  • 6 garlic cloves, chopped
  • 2 tbsp avocado oil (or neutral oil)
  • 2 tbsp red chili flakes
  • 1 tbsp sesame seeds
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne


Preheat the oven to 425° F. On a baking sheet, toss together the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender.

In the meantime, make the chili crisp sauce. In skillet melt together butter and chopped garlic cloves. Cook until the butter is browning and the garlic crisps. Remove from the heat. Add avocado oil, chili flakes, sesame seeds, onion powder, paprika, cayenne, and season with salt. Keep stored in a glass jar.

Add the squash, green onions, honey, and a pinch of pepper to a bowl. Mash together with a fork.

To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

To make the broth, melt together the butter and shallots in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Add the wine, cooking until the wine cooks into the shallots, another 5 to 10 minutes, or until the shallots have caramelized. Add ginger and garlic and cook 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat.

Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Remove the dumplings from the skillet to a plate.

Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions. Enjoy!

Recipe by Half Baked Harvest


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