Ingredients

• 250g/9oz plain flour
• plus extra for dusting
• pinch salt
• 20ml/¾fl oz olive oil
• 125ml/4fl oz warm water
• ½ butternut squash
• peeled
• drizzle of olive oil
• 50g/1¾oz butter or oil
• 150g/5½oz wild mushrooms
• roughly chopped
• 1–2 tbsp chopped fresh sage
• salt and freshly ground black pepper
• 50ml/2fl oz sesame oil
• 25ml/1fl oz soy sauce
• 25ml/1fl oz fish sauce (optional or vegetarian)
• 1 tbsp pickled ginger
• 1–2 tbsp black sesame seeds
• 1–2 tbsp micro coriander
• 1 tsp red chilli flakes

Directions

• To make the dough
• place the flour and salt into a mixing bowl and stir in the oil and water gradually
• mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes.
• To make the filling
• preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin
• drizzle with oil and season with salt and pepper. Cook for 25–40 minutes
• or until coloured and soft. Once slightly cooled
• crush using a fork.
• Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage.
• Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle
• taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes.
• Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes
• or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly.
• Mix together the sesame oil
• soy sauce
• fish sauce and pickled ginger in a bowl.
• Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds
• micro coriander and chilli flakes
• if using. Serve immediately with the dipping sauce.