Turkey Dumplings with Butternut Squash Puree

Ingredients

• 283 g (2 cups)plain flour
• ¼ teaspoonsalt
• 170 g (⅔ cup), boilingwater
• 454 g (1 pound)turkey mince, 15% fat
• about 250 g (2½ cups), mincednapa cabbage
• 1 tablespoon, about 5 medium cloves, freshly mincedgarlic
• 1 teaspoon, mincedfresh ginger
• 3 stalks, finely choppedspring onions
• 2 teaspoonsgranulated sugar
• ½ teaspoonsalt
• ½ teaspoonwhite pepper
• 1 tablespoonlight soy sauce
• 1 teaspoonfish sauce
• 1 teaspoonsesame oil
• 43 g (3 tablespoons)unsalted butter
• ½, slicedyellow onion
• 1 teaspoon, about 3 cloves, mincedfresh garlic
• ½butternut squash
• 1 tablespoon, packedlight brown sugar
• ¼ teaspoonsalt
• 1 pinchwhite pepper
• ½ tablespoon, choppedfresh sage
• 1 teaspoon, mincedfresh rosemary
• ¼ teaspoon, mincedfresh ginger
• ⅛ teaspoonground cinnamon
• 240 ml (1 cup)low-sodium chicken stock
• to tastepomegranate seeds
• to tasteparsley

Instructions

1. 1

   Mix the dough

   Put the flour and ¼ teaspoon salt in a stand-mixer bowl fitted with a dough hook, or in a large mixing bowl. With the mixer on low, or while stirring with chopsticks, slowly pour in the 170 g boiling water. Mix until absorbed and the dough comes together; it may look a little dry or crumbly.

2. 2

   Knead the dough

   Turn the dough onto a well-floured surface and knead by hand for 5–8 minutes, until smooth, springy and round. It should hold its shape and not stick to the bowl. Add flour if it is too soft, or water if it will not come together.

3. 3

   Rest the dough

   Place the dough in a greased, covered bowl or a sealed medium zip-lock bag. Leave it to rest and hydrate for at least 30 minutes, or for up to 2 hours before using.

4. 4

   Mix the filling

   In a large bowl, combine the turkey, napa cabbage, minced garlic, 1 teaspoon ginger, spring onions, granulated sugar, ½ teaspoon salt, white pepper, soy sauce and sesame oil with your hands. Mix until evenly combined and sticky, then cover and refrigerate.

5. 5

   Prepare the squash

   Halve the squash and scoop out the seeds and flesh. Roughly dice one half into small cubes about 2.5 cm across.

6. 6

   Cook the aromatics

   Melt the butter in a heavy-based pot over medium heat. Add the minced garlic and sliced onion and sauté for 4–5 minutes, until browned and the onion is translucent.

7. 7

   Simmer the squash

   Add the cubed squash, brown sugar, ¼ teaspoon salt and a pinch of white pepper. Cook over medium heat for about 8 minutes, stirring occasionally, until softened and browned in places. Stir in the sage, rosemary, ¼ teaspoon ginger and cinnamon; cook for 30 seconds, then add the chicken stock. Bring to the boil, cover and reduce the heat to medium-low. Simmer for 20–25 minutes, until the squash is easily pierced with a fork.

8. 8

   Purée the sauce

   Blend the squash mixture until smooth, then taste and adjust the seasoning with more salt and pepper if needed. Set aside.

9. 9

   Divide the dough

   Lightly flour your work surface. Cut the dough in half and keep one half covered in its bowl or bag. Roll the other half into a rope about 2.5 cm thick, then cut it into 16 equal pieces, each about 2 cm long.

10. 10

    Roll the wrappers

    Keep the dough pieces in the zip-lock bag so they do not dry out. On a floured surface, roll one piece into a circle, then flatten it with a small rolling pin into a thin disc about 9–10 cm wide. Aim for edges slightly thinner than the centre.

11. 11

    Fill and pleat

    Place a tablespoon of filling in the centre of a wrapper, taking care not to overfill it. Fold it in half like a taco and pinch the centre together, leaving the sides open. Starting just left of the centre, make about four pleats, sealing them towards the right; repeat on the other side, sealing towards the left to form a V. Repeat with the remaining dough and filling, setting the dumplings on a lightly floured tray under a towel.

12. 12

    Steam the dumplings

    Bring about 5 cm of water to the boil beneath your steamer; in a wok, the water should sit just below the steamer. Line the steamer with perforated parchment paper and arrange the dumplings about 1.3 cm apart. Cover and steam over medium heat for 10 minutes, or until cooked through. Avoid lifting the lid before the 10 minutes are up.

13. 13

    Serve the dish

    Spoon the butternut squash purée into a shallow bowl and season it with salt and pepper. Arrange the dumplings on top and garnish with pomegranate seeds and parsley.

What are turkey dumplings with butternut squash purée?

Dumplings made from thin dough wrappers and a savoury filling are found across many Asian cuisines, with regional styles differing in shape and cooking method. This version pairs steamed, pleated dumplings with a smooth squash sauce rather than serving them with a dipping sauce.

The turkey filling brings savoury depth, while napa cabbage keeps it tender and spring onions, ginger and sesame oil add fragrance. Butternut squash cooked with herbs and warm spices gives the plate a seasonal, gently sweet contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 588 calories, 31g protein, 61g carbs, 25g fat.

The dumpling wrappers and squash supply most of the carbohydrates, while turkey contributes much of the protein and the turkey, butter and sesame oil provide fat. Serve the dumplings with extra vegetables or a crisp salad to add freshness and round out the plate.

Getting the dough right

Hot water: pouring boiling water into the flour helps form a pliable dough suited to rolling. Add it gradually and mix until there are no dry patches, even if the dough looks rough at first.

Resting: cover the dough for at least 30 minutes so it can hydrate and become easier to roll. Keep unused pieces covered while shaping, as exposed dough dries quickly.

Building a juicy filling

Cabbage: mince it finely so it distributes evenly through the turkey and does not make the wrappers awkward to fill. The recipe mixes it into the filling raw.

Mixing: work the turkey mixture by hand until it feels sticky and cohesive. This helps the ingredients hold together inside the wrappers; refrigerate it while you prepare the squash.

Shaping without leaks

Wrapper edges: roll each disc thinner around the edge than in the middle, leaving a little extra thickness where the filling sits. This makes the edges easier to pleat while giving the base support.

Filling: use a tablespoon and leave enough room to close the wrapper. Pinch the centre first, then make the pleats towards it on both sides, sealing each fold firmly.

A smooth squash sauce

Browning: let the onion and garlic colour in the butter before adding the squash, then stir the cubes occasionally as they soften and brown. This gives the sauce a more developed savoury flavour.

Doneness: simmer the squash until a fork slips into a cube easily, about 20–25 minutes. Blend it smooth and taste before adding any extra seasoning.

Steaming and serving

Spacing: arrange the dumplings with a little room between them so they do not stick together as they cook. Keep the steamer covered for the full 10 minutes, then check that the filling is cooked through.

To serve: spoon the purée into a shallow bowl and place the dumplings over it. Pomegranate seeds add a bright, tart note, while parsley brings a fresh finish.

Recipe notes & tips

• Keep the dough covered between rolling each wrapper to prevent the surface from drying out.
• Use a lightly floured work surface so the wrappers lift cleanly without picking up excess flour.
• Keep the filling chilled while shaping the dumplings.
• Line the steamer with perforated parchment so the dumplings are easier to lift out.
• Check that the water beneath the steamer stays at a steady simmer during cooking.
• Blend the squash sauce carefully while it is hot, following your blender’s guidance for hot liquids.

Variations

• Add chilli: stir a little finely chopped chilli into the turkey filling for heat.
• Use coriander: replace the parsley garnish with fresh coriander for a different herbal finish.
• Change the herbs: use extra sage in the squash sauce if you do not have rosemary.
• Add a dipping sauce: serve soy sauce on the side for a saltier, savoury accent.
• Make smaller dumplings: divide the dough into more pieces and reduce the filling in each wrapper.

Common mistakes to avoid

• Dry dough: add water a little at a time if it will not come together, then knead until smooth.
• Dough that is too soft: work in a little flour until it holds its shape.
• Overfilled wrappers: use only a tablespoon of filling so the edges can seal properly.
• Unsealed pleats: pinch each fold firmly to help keep the filling inside during steaming.
• Opening the steamer early: keep the lid on for the full 10 minutes to retain the steam.
• Undercooked squash: keep simmering until a fork easily pierces the cubes before blending.

How to store

Refrigerate cooked dumplings and squash purée separately in airtight containers for up to 3 days. Reheat the dumplings in a steamer until hot throughout, and warm the purée gently in a saucepan, adding a splash of stock or water if needed. Uncooked dumplings can be frozen in a single layer, then stored in a freezer-safe container and steamed from frozen until cooked through.

Frequently asked questions