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Jamie Oliver’s Crispy-Bottomed Steamed Dumplings with Roasted Squash, Broccoli, Garlic, Ginger, Miso, Chilli and Sesame Seeds

Jamie Oliver's Crispy-Bottomed Vegetable Steamed Dumplings are a delicious vegan twist on the Chinese classic. Made with plant-based ingredients, these dumplings are fresh and light, with a satisfying crispy base.

From the book

Ingredients

500g butternut squash
olive oil
1 clove garlic
6cm piece ginger
80g broccoli
1 tsp red miso paste
1 tbsp rice wine vinegar
24 10cm square wonton wrappers
½ fresh red chilli
2 spring onions
2 tbsp sesame seeds
low-salt soy sauce
English mustard
1 lime

Essential kit

You will need: a food processor and a large nonstick frying pan.

Method

Preheat the oven to 180ºC/350ºF/gas 4. Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.

Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.

One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go. Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.

Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.

Tip: I love swapping in sweet peas, asparagus, water chestnuts and edamame – delicious!

ENERGY 227kcal • FAT 7g • SAT FAT 1.1g • PROTEIN 6.9g • CARBS 33.7g • SUGARS 6.7g • SALT 1.2g • FIBRE 4.1g

 

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From the book: Veg: Easy & Delicious Meals for Everyone

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