Roasted Squash and Pork Dumplings | Saveur

Name: Roasted Squash and Pork Dumplings | Saveur
Ingredients: For the Spice Mix; 2 tbsp. small dried shrimp; 3⁄4 tsp. whole coriander seeds; 3⁄4 tsp. red Sichuan peppercorns; 1⁄2 tsp. whole black peppercorns; 1⁄4 tsp. whole cloves; 4 dried chiles de árbol, stemmed; 2 1⁄2 whole star anise; 2 black cardamom pods, crushed; 1 1⁄2 bay leaves; 1 stick cinnamon, broken; For the Dumplings; 2 lb. sunshine or kabocha squash (about 1/2 large squash), peeled, seeded, and cut into 1/2-inch cubes (1 1/2 lbs. flesh); 2 tbsp. vegetable oil; 12 oz. ground pork; 3 tbsp. minced ginger; 3 tbsp. shaoxing cooking wine; 3 tbsp. soy sauce; 2 tbsp. double soy sauce; 1 tbsp. toasted sesame oil, plus more for drizzling; 3 scallions, finely chopped, plus more, thinly sliced, to garnish; 1 egg white, lightly beaten; 4 dozen wonton wrappers; Black vinegar, for serving

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With a spiced mix of ground pork, kabocha squash, ginger, and scallions, these delicate autumnal dumplings can be assembled up to three days ahead of cooking.

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Ingredients

For the Spice Mix
2 tbsp. small dried shrimp
3⁄4 tsp. whole coriander seeds
3⁄4 tsp. red Sichuan peppercorns
1⁄2 tsp. whole black peppercorns
1⁄4 tsp. whole cloves
4 dried chiles de árbol, stemmed
2 1⁄2 whole star anise
2 black cardamom pods, crushed
1 1⁄2 bay leaves
1 stick cinnamon, broken
For the Dumplings
2 lb. sunshine or kabocha squash (about 1/2 large squash), peeled, seeded, and cut into 1/2-inch cubes (1 1/2 lbs. flesh)
2 tbsp. vegetable oil
12 oz. ground pork
3 tbsp. minced ginger
3 tbsp. shaoxing cooking wine
3 tbsp. soy sauce
2 tbsp. double soy sauce
1 tbsp. toasted sesame oil, plus more for drizzling
3 scallions, finely chopped, plus more, thinly sliced, to garnish
1 egg white, lightly beaten
4 dozen wonton wrappers
Black vinegar, for serving