Squash and ginger dumplings

Dumplings Chinese cuisine

These dumplings are perfect seasonal party food with a twist. They look impressive, taste delicious, filled with seasonal squash and warming ginger, such a treat and so easy to make! (Providing you’re buying the pastry of course). I usually aim to keep things healthy, and I know dumplings aren’t typically viewed as a health food, but hey ho. You won’t be eating them everyday of course, but it’s that time of year when we feel like we’ve earned a treat. Plus making your own is still much healthier than buying frozen or getting take out. The squash filling is packed with goodness, with ginger having digestive and immunity boosting properties. Vibrant winter squash is also nutrient dense, containing significant amounts of potassium which is important for bone health. Vitamins C and B6, essential for proper function of immune and nervous system. Fibre, for a healthy gut, very high levels of beta-carotene, which is converted to Vitamin A. Playing a vital role in bone growth, reproductive and immune system health. So there you have it. A fun and healthy addition to your repertoire. The ginger in the filling cuts through and lifts the dish, so make sure you don’t skip that. I served these with a simple mix of Shaoxing wine and soy sauce. Of course I had some Mexican salsas in the fridge already so served with a little of that too, but it’s not necessary. If you want the chilli kick, add fresh sliced or dried to your dipping sauce. If you do want the almond chile morita dip, here’s the recipe.