Butternut Squash Vegetarian Dumpling Filling

Name: Butternut Squash Vegetarian Dumpling Filling
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 5 cup Butternut Squash; 2 tbsp olive oil (divided); 1/2 tsp dried parsley; 1/2 medium carrot; 8 oz package of tempeh; 3 large button mushrooms; 4 medium shiitake mushrooms; 1 tsp minced garlic; 4 medium green onions; 1 tsp hoison sauce; 1 tsp sesame seed oil; 1 tsp soy sauce; 1 tsp brown sugar; 1/3 cup vegetable broth

Rustyham @cook_2960951

Nashville, TN

First off, this was crazy delicious. I was kind of winging it as I was going, keeping track of all that i was putting in there. So while the order of the directions may not be the most logical, it was as it happened and worked out quite well. The final batch was huge, maybe 7-8 cups worth of filling. I ended up making about 75 dumplings, and I still have at least 2 cups left over.

First i had tried making my own skins, which was too much work, too much time, and too difficult to get it right, so I bought some skins from the tofu section of the grocery store, and they were perfect. Wrapping dumplings is something you can do while watching TV, the girlfriend and I made an evening of it. I have steamed most of the dumplings, but I also made a batch of pot stickers which came out fantastic.

Because I have so much stuffing left over, I plan on making larger cabbage wraps that I'll also steam. I've got the head of Napa in the freezer now to make it more pliable.

These things are just so good! Savory, sweet, slightly meaty. I wish I had chopped the tempeh more finely, just to make stuffing them more easily. It's the most solid ingredient in the batch. The sauce I made was quite successful too, so I'll add that recipe soon.

Because I have so much stuffing left over, I plan on making larger cabbage wraps that I'll also steam. I've got the head of Napa in the freezer now to make it more pliable.

Rustyham @cook_2960951

Nashville, TN

Because I have so much stuffing left over, I plan on making larger cabbage wraps that I'll also steam. I've got the head of Napa in the freezer now to make it more pliable.

Saved

Ingredients

1 hour

10 servings

5 cupButternut Squash
2 tbspolive oil (divided)
1/2 tspdried parsley
1/2 mediumcarrot
8 ozpackage of tempeh
3 largebutton mushrooms
4 mediumshiitake mushrooms
1 tspminced garlic
4 mediumgreen onions
1 tsphoison sauce
1 tspsesame seed oil
1 tspsoy sauce
1 tspbrown sugar
1/3 cupvegetable broth

Saved

Steps

1 hour

1

Preheat the oven to 350°F.
2

Peel and chop the butternut squash into 1 inch cubes. I used the large round part of the squash and it turned out to be about 5 cups worth.
3

Lay the squash out on a cookie sheet. Drizzle 1 tbsp of the olive oil over the squash and sprinkle the parsley on top. Bake in the oven for 10 minutes (just to soften up the squash).
4

When the Squash is done roasting, add it to a food processor and pulse until it is mostly mush, but still some some chunks reside.
5

Move the processed squash into a large bowl.
6

Grate the carrot in as fine a grater as you have. Add into the bowl with the squash.
7

Chop up the tempeh into the smallest pieces possible. It should be about the size of orzo, if possible. Add into the bowl with the squash and carrot.
8

Chop up the button and shiitake mushrooms, stems and all, into very fine pieces.
9

Add the rest of the olive oil to a non-stick pan with the chopped mushrooms and the minced garlic. Sautee on medium low for about 15 minutes. The smell will be awesome. Once done, move to the large bowl with the other ingredients.
10

Finely shop up the green onions and add to the large bowl.
11

Add the hoison sauce, sesame oil, soy sauce, brown sugar, and vegetable broth.
12

Stir with chop sticks or other utensil until thoroughly blended, about 10 minutes. Store in large tupperware until needed.