Squash And Ginger Dumplings

Peel, deseed the squash, cut into small chunks and steam for about 10 minutes until soft, but not soggy.
Heat a large fry pan, add the sesame oil, ginger and spring onion. Cook for a minute, add the squash and stir through, pressing the squash so it becomes a mash in the pan. Add the soy sauce and a pinch of salt and white pepper.
To wrap your dumplings, use a small bowl of water and a flat surface. Wet the edges of the wrapper using your fingertip and a little water from your bowl. Place a teaspoon of filling in the centre, using the flat surface to rest the dumpling, pinch the edges together and pleat as you do, so that they're sealed.rnRepeat until you use all your dumpling wrappers.
To cook, heat a 1-2 tablespoon of cooking oil in a large fry pan, add the dumplings so they can fit in a single layer. Fry for a couple of minutes until the base is golden, add 100 ml of water, cover and steam for about 6 minutes, until the water is evaporated and the wrappers are soft. You'll probably need to do two batches.
Using a large plate add your dipping sauce, I used equal measures of both Shaoxing wine and soy sauce mixed. Place the hot dumplings on top of the sauce and sprinkle with chilli flakes or sliced red chilli. Serve while still warm.
* this size squash should make about 26 dumplings, which is one packet, you may have a bit of extra squash, you can either make more dumplings or save for a nice side to another meal.