Veg
By Jamie Oliver
Crispy-bottomed steamed dumplings
Roasted squash, broccoli, garlic, ginger, miso, chilli & sesame seeds
1 hr 35 mins plus cooling
Not Too Tricky
serves 4
About the recipe
Sweet roasted butternut squash and our humble friend broccoli are the heroes in this recipe. It’s great to give veg some love in these delicate flavour-packed dumplings. Crisp and soft in one mighty mouthful.
Recipe From
Ingredients
500g butternut squash
olive oil
1 clove of garlic
6cm piece of ginger
80g broccoli
1 teaspoon red miso paste
1 tablespoon rice wine vinegar
24 x 10cm square wonton wrappers
½ a fresh red chilli
2 spring onions
2 tablespoons sesame seeds
low-salt soy sauce
English mustard
1 lime
Top Tip
LOVE YOUR LEFTOVERS:
– Leftover spring onions? Roughly chop and sprinkle over stir-fries just before serving. Or add to a cheesy frittata or baked jacket potatoes with cheese.
– Leftover butternut squash? Cut into chunks and microwave until tender, then mash with a little seasoning, grated ginger and garlic. Or you can grate squash raw into slaw. Or roast in chunks and throw into winter salads.
EASY SWAPS:
– I love swapping in sweet peas, asparagus, water chestnuts and edamame. Delicious!
– I’m using wonton wrappers here, but you could use homemade pasta, roll it out and treat it in exactly the same way.
– Use sweet potato or any other root veg instead of the squash. Use whatever green veg you have, finely sliced cabbage, spinach, spring onions… Mix it up and harness your veg power!
– You could even add minced chicken if you’ve got it, or prawns.
HELPFUL HACK:
I’ve used a food processor for the broccoli, but you can absolutely use a box grater and achieve the same effect.
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
- Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
- One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
- Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
- Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.
Tags
