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Butternut Squash Dumplings with Truffled Pho Broth

Butternut Squash Dumplings with Truffled Pho Broth

Chef Chandon Clenard is on a mission to shift our culinary perspectives. At the heart of this quest is his love for experimenting with vegetables, aiming not solely to appeal to vegetarians but to thrill meat lovers seeking diversity. His Butternut Squash Dumplings with Truffled Pho Broth exemplify this ethos, blending tradition with innovation.

Speaking to the allure of pho, Clenard exclaims, “It’s chicken soup, man... It’s simple but complex, with banging flavor. It’s a unique taste experience.” Impressed by Custom Culinary®’s Beef Pho Broth for its authentic taste and depth, Clenard transformed a dish concept from edamame dumplings in dashi broth to this delightful butternut squash variation in pho. The dumpling shines as the homemade element in this "speed scratch" dish, complemented brilliantly by the rich pho.

For an immersive experience of Clenard's creative approach, delve deeper with his Flavor & The Menu feature.

Made with

Chef's Tip

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Chandon Clenard, Compass One at Amazon.

What You'll Need

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!