Mushroom and butternut squash dumplings
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
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