Butternut Squash and Pork Dumplings

Nov 15, 2021 · in Dumplings and Bao

A Thanksgiving dumpling that pays homage to the Asian American immigrant table. You know, the one that's a hodgepodge of dishes that don't resemble your friends' Thanksgiving tables but are steeped in tradition all the same. I grew up going to my grandma's house in Memphis. The table was filled with scallion pancakes, dumplings, soy marinated egg, and Corky's barbecue ribs, sweet potatoes, tofu. A dumpling to me is as Thanksgiving as a whole roasted turkey (I never grew up with that) and this one is filled with juicy ground pork and butternut squash.

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At a glance

Yield

30 dumplings

Time

2.5 hours

Ingredients

Dough

2 cups flour
3/4 cups warm water

Filling

3/4–1 lb of ground pork
3 scallions
3 cloves garlic (about 1 teaspoon grated)
1 teaspoon fresh ginger, grated (a knob the size of a thumb)
1/4 teaspoon cinnamon
1 medium or two small butternut squash
1 teaspoon sesame oil
2 1/2 teaspoons kosher salt
1 teaspoon light brown sugar
1 tablespoon chicken broth



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Dough

2 cups flour
3/4 cups warm water

Filling

3/4–1 lb of ground pork
3 scallions
3 cloves garlic (about 1 teaspoon grated)
1 teaspoon fresh ginger, grated (a knob the size of a thumb)
1/4 teaspoon cinnamon
1 medium or two small butternut squash
1 teaspoon sesame oil
2 1/2 teaspoons kosher salt
1 teaspoon light brown sugar
1 tablespoon chicken broth