To make the puree, boil 1 cup of 1-inch-diced butternut squash for 20 minutes, then drain and puree..
Gently fold 1 1/4 cups shrimp mousse with the chervil and edamame to make the filling.Season with salt and pepper.. To form the shumai, hold 1 wonton wrapper in your hand.
Place 1 heaping tablespoon of the filling in the center of the wrapper.Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats.Tap the shumai against a work surface to flatten the bottom.
The filling should be level with the top of the dumpling.Repeat with the remaining wrappers and filling..
Working in batches, steam the dumplings for 5 minutes.
Meanwhile, heat the stock.Happy anniversary to us!"
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