Mushroom and butternut squash dumplings

1. 1

   Put the flour and a pinch of salt in a bowl. Gradually mix in 20 ml olive oil and 125 ml warm water until incorporated, adding another splash of water only if dry. Rest for at least 15 minutes.

   15 min

2. 2

   Heat the oven to 220°C/200°C fan/Gas 7. Put the peeled squash in a roasting tin, drizzle with olive oil, season with salt and pepper and roast for 25 - 40 minutes until coloured and soft. Cool slightly and crush with a fork.

   40 min

   220°C

3. 3

   Melt the butter in a frying pan, or use oil for a vegan version. Add the wild mushrooms and cook for 2 - 3 minutes, then stir in the crushed squash and chopped sage.

   3 min

4. 4

   Roll the rested dough very thinly on a lightly floured surface. Cut 20 - 25 circles, each 8 cm across. Put filling in the centre without overfilling, moisten the edges, fold into semicircles and crimp closed.

   45 min

5. 5

   Bring salted water to the boil. Add the dumplings and simmer for 5 minutes, until cooked and risen to the surface. Lift out with a slotted spoon and cool slightly.

   5 min

6. 6

   Mix the sesame oil, soy sauce, pickled ginger and, if using, fish sauce. Omit the fish sauce or use a vegetarian version to keep the dish vegetarian.

7. 7

   Divide the dumplings among four bowls or arrange on a platter. Sprinkle with black sesame seeds, micro coriander and, if using, chilli flakes. Serve immediately with the dipping sauce.

1 serving ≈ 205 g

Nutrition values are estimates. - means data is unavailable.