These Butternut Squash Dumplings with Miso Mushroom Sauce are an explosion of flavor in your mouth! The sweet butternut squash filling mixed with the big umami flavors of the miso sauce make a truly wonderful and exciting dinner.
Sweet, salty & a little bit spicy!
This flavor combo is seriously next level. I know it seems a little intimidating, but honestly this meal is not hard to make at all! Pre-made dumpling wrappers make this whole process waaaay easier! Making the filling the day before also cuts down on cook time day-of, and allows the flavors to meld together for the best results. It’s super impressive, and will whip (in a good way) your taste buds into a tizzy!
What even is Miso?
There are over 1,000 different types of miso. Most typically it is a cultured mixture of soybeans, some type of grain (like rice or barley), salt, and koji which is a mold. Different miso’s can be different textures, colors, flavors, all depending on the ingredients and how long they have been fermented. I prefer to use Brown Rice Miso in most of the dishes I use miso in because of it’s funky salty flavor. It’s more of an umami bomb added to stir fry, vegetables, salmon, chicken and anything else you can think of. This recipe calls for both Brown Rice Miso and White Dashi Miso because the White Dashi Miso makes the broth flavorful but not overpowering.
Tips for making Butternut Squash Dumplings with Miso Mushroom Sauce
Pre-made dumpling wrappers make this recipe SO much easier. You can find them at your nearest asian market, or you can use Wonton wrappers! If you’d like to make your own you can follow this recipe.
Make the filling the night before for the most flavorful outcome. The extra time really helps the flavors meld together and it helps the meal come together quicker the next day!
Watch the video below to learn how to make Butternut Squash Dumplings with Miso Mushroom Sauce!
What else is on the menu?
Butternut Squash Dumplings with Miso Mushroom Sauce
For the Dumplings
- dumplings wrappers
- 1 butternut squash
- 1 tbsp olive oil
- 1/4 tsp ginger powder
- 1/4 tsp cinnamon
- 1 tbsp butter
- 3 garlic cloves minced
- 3 green onions thinly sliced
- 1 tbsp rice wine vinegar
- 1 tsp brown rice miso *see notes
For the Dashi Sauce
- 3 tbsp butter
- 1 shallot thinly sliced
- 6 shiitake mushrooms sliced
- 1/2 tsp salt
- 3 garlic cloves minced
- 1/3 cup white wine
- 2 cups water
- 1 tbsp white dashi miso **see notes
- 1 tbsp soy sauce
- 1 tsp red pepper flakes
- 1 tsp brown sugar
Assembly of meal
- 4 tbsp water
- 2 tbsp sesame oil
- green onions sliced thin for serving
Make the Dumplings
- Preheat the oven to 350°F. Slice a butternut squash in half and scoop the seeds out. Place flesh side up on a baking sheet. Drizzle olive oil over flesh and sprinkle ginger and cinnamon. Roast for 45-50 minutes or until fork tender. Let cool for 5-10 minutes and then scoop out flesh into a bowl and set aside.
- Heat butter in a medium skillet over medium heat. Once butter is melted add garlic and cook until fragrant, about 30 seconds. Add the butternut squash to the pan, along with the green onions, rice wine vinegar and brown rice miso. Sauté over medium heat until well combined. Remove from heat and allow to cool completely before next step. **see notes
- Lay out a dumpling wrapped and place 1 tsp of butternut squash filling in the center. Dip your finger in some water and run it around the outer edge of the dumpling wrapper. Fold the dumpling in a half circle and press the edges together forming a crescent moon shape. Place the dumplings on a baking sheet and cover with a towel while you work so they don't dry out. Continue until you have at least 25-30 dumplings made.
Make the Miso Mushroom Sauce
- Melt butter in a large skillet over medium heat. Add shallots and let cook down until browned, about 5-8 minutes. Add shiitake mushrooms and salt and let cook down for 10 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Pour wine into pan and let cook off (5 minutes), scrapping the bottom of the pan to get the brown bits up. Add water, white dashi miso, soy sauce, red pepper flakes and brown sugar mixing well to incorporate everything. Bring to a boil and then reduce heat and simmer for around 20 minutes or until it has reduced by half.
- While the sauce is reducing, heat 1 tbsp sesame oil in a large pan over medium/high heat (I used a wok) and lay about 12-14 dumplings down. Add 2 tbsp water around the dumplings and cover with lid. Let the dumplings steam/cook for about 5 minutes. Once the water has evaporated, take the lid off and let the dumplings brown in the oil. Use the remaining oil and water to do another batch.
- Once all the dumplings have been cooked, lay about 8 dumplings in a pasta bowl and cover with sauce and mushrooms. Serve immediately!