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Title: Crispy-Bottomed Steamed Dumplings
Categories: Vegetable
Yield: 4 Servings

500 g Butternut squash
Olive oil
1 cl Garlic
1 Ginger piece (6 cm)
80 g Broccoli
1 ts Red miso paste
1 tb Rice wine vinegar
Wonton wrappers (24x10 cm)
1/2 Fresh red chilli
2 Spring onions
2 tb Sesame seeds
Low-salt soy sauce
English mustard
1 Lime

Cooking time: 95 minutes

Take your dim sum to the next level with this amazing vegetarian
dumpling recipe from Jamie Oliver. Roasted squash, miso, broccoli,
and dips--it's a winner!

Preheat the oven to 180°C/350°F/gas 4. Quarter the squash, deseed
and toss with 1 tb of oil and a pinch of sea salt and black pepper,
then roast on a tray for 1 hour, or until soft and golden. Leave to
cool. Peel the garlic and 2 cm of the ginger, then whiz in a food
processor with the broccoli, miso, and vinegar until fine. Pulse in
the squash, then season to taste. One by one, lightly wet the edges
of the wonton wrappers with your finger, add 1 heaped ts of filling
to the middle of each, and pinch together to seal (don't stress if
they tear every now and again), placing them in a large oiled
nonstick frying pan as you go. Put the pan over a high heat, then
pour over 150 ml of water and cover. Let it steam until the water has
completely evaporated, then uncover and allow to fry, removing as
soon as the bottoms are golden and crisp. Meanwhile, peel the
remaining ginger, finely grate with the chilli, and place in a small
dipping bowl. Trim and finely shred the spring onions, toast the
sesame seeds, then serve with soy, mustard, and lime wedges.

Recipe by Jamie Oliver

Recipe FROM: <https://www.jamieoliver.com/recipes/vegetables/
crispy-bottomed-steamed-dumplings/>

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