These creamy butternut squash and sage dumplings from Marcus Wareing are the ultimate gyoza recipe. Equipped with hazelnut and coconut sauce and topped with kale, these parcels of joy are bursting with fresh and healthy ingredients and trust us when we say, once you pop you will not be able to stop!
MORE: This maple bacon avo toast recipe is the ultimate brunch upgrade
BUTTERNUT SQUASH & SAGE DUMPLINGS WITH HAZELNUT & COCONUT SAUCE & KALE
Serves 6, Preparation time 30 minutes, Cooking time 50 minutes
• Approximately 30 gyoza wrappers (shop bought or homemade)
• 200g/7oz kale, tough stalks removed
• 1 tbsp coconut oil
• 2 tbsp roughly chopped roasted hazelnuts, to serve
For the filling
• 350g/12oz diced butternut squash
• 180g/6 1/2oz ricotta cheese
• ½ nutmeg, freshly grated
• 2 tbsp chopped fresh sage
• Sea salt and freshly ground black pepper
For the sauce
• 1cm/1/2in piece of fresh ginger, peeled and finely chopped
• 50g/2oz blanched hazelnuts, chopped
• 400ml/14fl oz coconut milk
• 2 tbsp sweet sherry
• ¼ nutmeg, freshly grated, plus extra to serve
For the dumpling filling, arrange the diced squash in a steamer set over simmering water and steam for 8-10 minutes, until tender. Leave to cool, then put in a blender or food processor with the ricotta, grated nutmeg, sage and seasoning. Pulse-blend until combined but be careful not to over-mix.
To make the sauce, put the ginger and hazelnuts in a small pan and lightly toast. Add the remaining sauce ingredients and bring to a simmer. Cover the pan and simmer for 20 minutes, then use a stick blender to blitz until smooth. Season to taste with salt and freshly ground black pepper.
Lay 3-4 gyoza wrappers on the worktop and brush the outside edges with water. Place a heaped teaspoonful of the filling onto each wrapper, fold on the diagonal and pinch the edges together to make a triangle shape. Repeat with the remaining filling and wrappers.
Arrange the dumplings in a single layer in a steamer set over simmering water. Steam for 10-12 minutes before serving.
For the kale, lightly steam until just tender, then heat the coconut oil in a large frying pan or wok. When really hot, add the kale and toss until lightly golden on the edges. Season and divide between plates or bowls. Sit the dumplings on top and finish by spooning over the sauce and garnishing with chopped hazelnuts and freshly grated nutmeg.
This recipe is from New Classics by Marcus Wareing, for more recipes like this you can buy his book here
OTHER: Craving an Indian? This healthy chicken biryani recipe tastes restaurant quality