SAM’S CHIPOTLE-SQUASH DUMPLINGS

Sam and I met a few years ago completely by chance. When I say “by chance”, I mean to say that the anglophone community/bubble in Paris is small enough that you’re almost sure to stumble upon every single member at least once. Most times they become acquaintances on Facebook – but sometimes, if you’re lucky, you’ll find someone like Sam who’ll stick around to make your life a lot better. Long story short, Sam is a multitalented individual, an infinite pool of knowledge and one of my dearest friends. The chipotle-squash dumpling is one of her many culinary creations (which will probably soon enough earn their own whole category on this blog). 

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Needless to say, this recipe is vegan and surprisingly healthy for how good it looks and tastes. Below are the step-by-step instructions on how to make your own heavenly dumplings. I guarantee they taste even better if prepared with friends over a few glasses of wine. Watch the video above for an illustration of what I mean.

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INGREDIENTS:

For the dumplings (makes about 20):

1 small butternut squash
5-6 shallots
1 tbs sesame oil
1-2 tbs sesame seeds
3 cloves of garlic
1 lime juice
1 ts salt
1 tbs vegan butter
1-2 tbs powdered ginger
2 chipotle peppers
1 tbs mirin
1 tbs soy sauce
1 tbs adobe sauce
Handful of cilantro
Dumpling wrappers

For the sauce:
50 ml soy sauce
15 ml mirin
15 ml rice vinegar
10 ml sesame seed oil
1-2 cloves of garlic
1 lime juice
15 ml water
5 ml chipotle/adobe sauce
1 tbs minced cilantro
1 tbs powdered ginger

INSTRUCTIONS:
1. Chop up butternut squash into tiny cubes. Chop up shallots and garlic.
2. Fry sesame seeds in sesame seed oil until seeds start turning brown and puff up.
3. Add vegan butter, shallots for two minutes.
4. Add squash and powdered ginger.
5. Once pumpkin is cooked, remove from heat and add chipotle peppers, ginger, lime juice, mirin, soy sauce and adobe sauce.
6. Transfer to a bowl and let it cool until about room temperature.
7. Take a puree stick and puree so that it’s easier to scoop it out, but leave it choppy. Add a handful of chopped or minced cilantro.
8. Put a bit of flour on the cutting board, lay out dumpling wrappers, put a spoonful the filling on the middle of the wrapper, making sure to leave a a border so you can wrap it later. To close the dumpling, put some water on the border and fold it. Repeat for all dumplings.
9. Steam the dumplings in a bamboo steaming basket for about 8 minutes.
10. Dip those bad boys in sauce and chomp.

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As for the sauce, just mix it all together.

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Bon app’!

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4 thoughts on “SAM’S CHIPOTLE-SQUASH DUMPLINGS

  1. Sam !

    Aaaaaaaaah ! This post is great ! You forget to mention that you were the inspiration behind the recipe and that Sam is probably doing more (and better) vegan recipes now that you got back on the veggie bandwagon — and that she’s super thankful for that — and you ! And she loves you !

    Reply

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