Squash ginger dumplings

Peel, deseed the squash, cut into small chunks and steam for about 10 minutes until soft, but not soggy.

Peel and grate or finely chop your ginger and sliced the spring onion.

Heat a large fry pan, add the sesame oil and our ginger and spring onion. Cook for a minute, add the squash and stir through, pressing the squash so it becomes a mash in the pan. Add the soy sauce and a pinch of salt and white pepper.

To wrap your dumplings, using a small bowl of water and a flat surface. Wet the edges of the wrapper using your fingertip and a little water. Place a teaspoon of filling in the center, using a surface to rest the dumpling, pinch the edges together and pleat as you do, so that they’re sealed.

To cook, heat a 1-2 tablespoon of oil in a large fry pan, add the dumplings so they can fit in a single layer. Fry for a couple of minutes until the base is golden, add 100 ml of water, cover and steam for about 6 minutes, until the water is evaporated and the wrappers are soft.

Using a large plate add your dipping sauce, I used 2 tablespoon of both shaoxing wine and soy sauce. Place the hot dumplings on top and sprinkle with chili flakes or sliced re chili.

Serve while still warm.  

NB this size squash should make about 26 dumplings, which is one packet, you may have a bit of extra squash, you can either make more dumplings or save for a nice side to another meal.