Mushroom and butternut squash dumplings recipe
 These vegetarian dumplings can be also made vegan. Full of autumnal mushrooms and squash, they're a tasty addition to a dim sum feast. 250g/9oz plain flour, plus extra for dustingpinch salt20ml/¾fl oz olive oil125ml/4fl oz warm water 250g/9oz plain flour, plus extra for dusting pinch salt 20ml/¾fl oz olive oil 125ml/4fl oz warm water ½ butternut squash, peeleddrizzle of olive oil50g/1¾oz butter or oil150g/5½oz wild mushrooms, roughly chopped1–2 tbsp chopped fresh sagesalt and freshly ground black pepper 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 oil25ml/1fl oz soy sauce25ml/1fl oz fish sauce (optional or vegetarian)1 tbsp pickled ginger 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 seeds1–2 tbsp micro coriander 1 tsp red chilli flakes 1–2 tbsp black sesame seeds 1–2 tbsp micro coriander 1 tsp red chilli flakes Method 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. 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 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. 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. 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. 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. 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. 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. 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.