Miso Squash Dumplings

Updated at: Tue, 26 Dec 2023 11:34:04 GMT

Step 1

Preheat oven to 390 degrees.

Step 2

Combine the butternut squash, a good drizzle of oil, and salt and pepper to taste on a baking tray. Use your hands to coat, and roast for 40-45 minutes, or until the squash is soft and lightly golden.

Step 3

Meanwhile, combine the self rising flour and yogurt in a mixing bowl. Use your hands to knead the dough for 5-6 minutes or until the dough is soft and bouncy. Cover and set aside for at least 10 minutes.

Step 4

Roughly mash the squash in a mixing bowl. Add tofu, garlic, ginger, miso paste, and rice vinegar and stir well into a chunky paste. Taste and adjust the seasoning if needed.

Step 5

Divide the rested dough into 5 even pieces. Roll out each piece into a 1/2 centimetre thick wrapper, dusting the surface and rolling pin with flour to prevent sticking. Place a generous spoonful for the filling into the center of each wrapper, and close up in an anti clockwise motion at the top to make a little bao.

Step 6

Place dumplings into a steamer and steam for 10-15 minutes, until risen and puffy. Remove and serve with sesame seeds and green chili crisp.

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