Crispy Butternut Dumplings

Bring medium saucepan of salted water to a boil. Add squash and cook until fork-tender, 7 to 8 minutes. Drain and transfer to food processor. Add just half the parsley, cream cheese, just ½ tsp five-spice, and ¼ tsp salt to food processor and process until smooth, scraping down sides as needed.

Place dumpling wrappers on clean work surface and fill small bowl with cold water. Place 1 tbsp butternut squash filling in center of each wrapper. Dip finger in cold water and wet rim of each wrapper. Fold dumpling wrappers over filling and press down to seal, pinching tightly.

Melt butter in large nonstick skillet over medium heat. Add hazelnuts, sesame seeds, and a pinch of salt. Cook, tossing frequently, until fragrant, 2 to 3 minutes. Use slotted spoon to transfer toasted nuts and sesame seeds to small bowl, leaving butter in skillet. (TIP: Reduce heat as needed to prevent nuts and seeds from burning.)

Heat skillet with sesame-butter over to medium-high. Add just half the dumplings and cook until browned and crispy, 2 to 3 minutes. Flip dumplings and cook for 1 minute. Add ¼ cup water, reduce heat to medium, and cover. Steam dumplings until tender and water has evaporated, 3 to 4 minutes. Repeat with remaining dumplings.

Combine apple, vinegar, arugula, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide dumplings between plates and sprinkle with toasted hazelnuts and sesame seeds and remaining parsley. Serve with apple-arugula salad. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.