These Thanksgiving dumplings look so good and professional that even my own sister thought I didn’t make them! However, I did whip these bad boys up and so can you! They are super easy to make and everyone will be so impressed by your culinary expertise! Your guests will be DIYing over these butternut squash, sage and walnut dumplings with a cranberry and soy dipping sauce. My mouth is watering already!
I love these dumplings because they are so unique and they mold together two of my favorite things…Chinese food and Thanksgiving food. I give thanks for that! I just love serving one dish at the holidays that is kitschy and out of the ordinary. These Thanksgiving dumplings will certainly stand out!
Butternut Squash, Sage and Walnut Dumplings
with Cranberry Soy Dipping Sauce
Ingredients: Serving (5 pieces)
1 Tablespoon butter
1/2 Cup chopped raw butternut squash (small cubes)
1/3 cup of chopped walnuts
2 Chopped fresh large sage leaves
Pre-made round dumpling wraps (buy at any supermarket)
Dash of Nutmeg to taste
Salt to taste
Saute the butternut squash, sage and walnuts in the butter until the squash is soft. Then, lay out your round dumpling wraps and put a small portion of the squash sage and walnut mixture in the middle. Dab a little water around the outer ring of the dumpling wrapper and then fold over into a half moon and seal the casing by pressing down with your fingers or a fork. I like to use a fork because the indents make the dumpling look more professional. Finally, put vegetable oil in a medium pan to fry the dumplings. There should be a thin layer of vegetable oil at the bottom of the pan. Make sure the oil is hot before dropping the dumplings inside. They will fry up extremely quickly, literally drop the dumplings in the pan to fry for only ten seconds on each side. Voila! Thanksgiving dumplings that are super to be a hit!
Mix 2 Tablespoons of chunky cranberry sauce (whichever kind you prefer) with 2 teaspoons of soy sauce and a sprinkle of cinnamon and sugar to taste.