Butternut squash dumplings

Steps

1. In skillet melt together butter and garlic. Cook until the butter is browning and the garlic crisps. Remove from the heat.
2. Add ingredients from avocado oil to cayenne, season with salt then set aside.
3. Preheat the oven to 220°C. On a lined baking sheet, toss together the butternut squash, olive oil, and curry powder.
4. Bake for 25-30 minutes, or until tender.
5. Add the squash, green onions, agave, and a pinch of pepper to a bowl. Mash together with a fork.
6. Spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper.
7. Fold the edges of the wrapper up and around the filling and pinch in the centre to seal. Repeat.
8. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dip them in the sesame seeds.
9. Melt the butter and shallots in a large skillet over medium-high heat. Cook until softened.
10. Add the wine, cooking until the shallots have caramelized.
11. Add ginger and garlic and cook 1 minute. Add the stock, soy sauce, and cinnamon. Simmer over low heat.
12. Heat oil in the frying pan over medium. Add the dumplings and cook until the bottoms are golden brown.
13. Pour ¼ cup of water into the pan. Immediately cover. Turn the heat to low and let the dumplings steam for 4-5 minutes.
14. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chilli crisp sauce and green onions.