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These Squash and Leek Dumplings Are the Perfect Vegetarian Dish for the Holidays
Ingredients
  • subheading: Filling:
  • 1 1⁄2 pounds butternut squash, cut into 1-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon rosemary, finely minced
  • 6 ounces leeks, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon toasted sesame oil
  • 1⁄2 teaspoon mirin
  • 1 tablespoon lemon juice
  •  
  • 25 wonton wrappers
  • ¼ cup oil
  • subheading: Ginger Sauce:
  • 1⁄4 cup soy sauce
  • 1⁄4 cup balsamic vinegar
  • 2 tablespoons water
  • 1 ounce ginger, julienned
  • 2 teaspoons scallion, thinly sliced
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