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Chef's Tip
When folding the dumpling wrappers, ensure there's no air trapped inside the filling. Press gently around the edges, working outward from the center to seal them completely. This prevents the dumplings from bursting during cooking and helps them maintain their shape.
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, remove seeds, and brush cut sides with 1 tablespoon olive oil. Place cut-side down on a baking sheet and roast until very tender, about 40-45 minutes.
- Let squash cool slightly, then scoop flesh into a bowl and mash until smooth. You'll need 1 cup of puree (reserve any extra for another use).
- In a medium bowl, combine 1 cup squash puree, crumbled manouri cheese, breadcrumbs, 1 egg, nutmeg, orange zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well and refrigerate for 30 minutes to firm up.
- Meanwhile, make pasta dough: On a clean work surface, create a mound of flour with a well in the center. Crack 3 eggs into the well, add 1/4 teaspoon salt, and beat eggs with a fork, gradually incorporating flour until a shaggy dough forms.
- Knead dough until smooth and elastic, about 8-10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
- Divide dough into 4 pieces. Working with one piece at a time (keep others covered), roll through a pasta machine to the second-thinnest setting, or roll out by hand to 1/16-inch thickness.
- Cut dough into 3-inch squares. Place 1 tablespoon filling in the center of each square. Beat the remaining egg with 1 teaspoon water and brush edges of pasta. Fold diagonally to form triangles, pressing out air and sealing edges firmly.
- Bring a large pot of salted water to a gentle boil.
- In a large skillet, heat butter over medium heat until it begins to brown and smells nutty, about 5-7 minutes. Add sage leaves and cook until crisp, about 30 seconds. Remove from heat and add lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- In another skillet, heat remaining 1 tablespoon olive oil over medium heat. Add Brussels sprouts and cook, stirring occasionally, until just tender but still bright green, about 3-4 minutes. Season with salt and pepper.
- Cook dumplings in batches in boiling water until they float to the surface and are tender, about 2-3 minutes. Transfer with a slotted spoon directly to the brown butter sauce.
- Gently toss dumplings in brown butter sauce. Serve topped with Brussels sprouts, crispy sage leaves, and a sprinkle of nigella seeds.
Plating
Arrange 4-5 dumplings in a shallow bowl or plate. Spoon the brown butter sauce generously over and around the dumplings. Top with a small mound of the vibrant green shaved Brussels sprouts. Garnish with the crispy sage leaves and sprinkle with nigella seeds for contrasting color and texture. A final drizzle of brown butter around the plate completes the presentation.
Storage & Reheating
The filling can be made up to 2 days ahead and refrigerated. Uncooked dumplings can be frozen on a baking sheet, then transferred to a freezer bag and stored for up to 1 month; cook from frozen, adding 1-2 minutes to the cooking time. Cooked dumplings are best enjoyed immediately but can be refrigerated for up to 2 days and gently reheated in brown butter.
About This Recipe
These squash and manouri dumplings draw inspiration from Oleana's Mediterranean-influenced cuisine with a focus on seasonal ingredients. The combination of sweet roasted squash with tangy manouri cheese creates a delicate filling reminiscent of Greek and Turkish dumplings. The brown butter sauce adds richness while the Brussels sprouts provide freshness and visual appeal. Nigella seeds, commonly used in Middle Eastern cooking, add subtle spice and visual contrast.