Recipes>Butternut Squash Recipes

Jamie Oliver’s Crispy-Bottomed Steamed Dumplings with Roasted Squash, Broccoli, Garlic, Ginger, Miso, Chilli and Sesame Seeds

by Jamie Oliver from Veg: Easy & Delicious Meals for Everyone

Serves 4

Total 1hr 35min

Cook 1hr 35min

Jamie Oliver’s Crispy-Bottomed Vegetable Steamed Dumplings are a delicious vegan twist on the Chinese classic. Made with plant-based ingredients, these dumplings are fresh and light, with a satisfying crispy base.

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Ingredients

Essential kit

You will need: a food processor and a large nonstick frying pan.

Method

Preheat the oven to 180ºC/350ºF/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.

Tip: I love swapping in sweet peas, asparagus, water chestnuts and edamame – delicious!

ENERGY 227kcal • FAT 7g • SAT FAT 1.1g • PROTEIN 6.9g • CARBS 33.7g • SUGARS 6.7g • SALT 1.2g • FIBRE 4.1g

Reviews

5 out of 5 stars

2 Ratings

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Ingredients

Method

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