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Butternut Squash Dumplings with Truffled Pho Broth

Butternut Squash Dumplings with Truffled Pho Broth

Savor our Butternut Squash Dumplings Truffled Pho Broth, a delightful fusion of tender, oven-roasted butternut squash dumplings with a velvety truffle-infused filling enveloped in delicate wonton skins. Immerse yourself in the aromatic Truffled Pho Broth, combining savory Custom Culinary® Beef Pho Broth with fresh herbs and a fiery kick of peppers. This crave-worthy culinary experience promises a symphony of flavors and textures in every spoonful.

What You'll Need

Recipe Ingredients

Yield: 24

Butternut Squash Dumplings:
1 lb                 butternut squash, peeled and cut into 1-in pieces
1 tbsp             extra-virgin olive oil
1 tsp               kosher salt
10 turns          fresh ground black pepper
1 tbsp + 3 oz  unsalted butter
2 oz                shallots, rough chopped
2 ½ oz            heavy cream
1 tbsp             white truffle oil
2 ½ oz            Custom Culinary® Beef Pho Broth
As needed      wonton skins
As needed      rice flour or cornstarch
 
Truffled Pho Broth (per serving):
1 c            Custom Culinary® Beef Pho Broth
2 tbsp       thin bias-cut green onions
2 tbsp       torn basil leaves
2 tbsp       cilantro sprigs
3 to 5 ea   Fresno or jalapeño peppers slices
½ tsp        white truffle oil
PREPARATION

For the Butternut Squash Dumplings:
  1. Preheat oven to 425°F.
  2. Toss squash in oil, salt, and pepper. Place in a baking dish covered with foil. Roast for 35 to 40 minutes, until soft.
  3. In a sauté pan, melt 1 tbsp butter. Add shallots and lightly caramelize them.
  4. Heat cream and the remaining 3 oz butter together. Reserve.
  5. Puree cooked squash and shallots with butter/cream mixture in a food processor until smooth. Season with salt, pepper, and truffle oil. Add a little Beef Pho Broth if needed to loosen the filling.
  6. Transfer to a sheet pan. Allow to cool to below 41°F.
For Dumplings:
  1. For each wonton skin, add 1 tsp filling in the center. Lightly brush the edges with water; fold over diagonally and press the edges to seal.
  2. Place on a lined sheet tray lightly dusted with rice flour or cornstarch.
For Truffled Pho Broth (per serving):
  1. In a small pot bring Beef Pho Broth to a boil.
  2. In a saucepan with boiling water, add 5 dumplings and cook for about 1 minute. The dumplings will float to the surface when done.
  3. In a bowl, add hot pho broth, place dumplings on top, and garnish with the onions, herbs, chiles, and a drizzle of truffle oil. Serve!

CHEF'S TIP