Oh, I just can’t get enough of this Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe—it’s become one of my favorite cozy comfort foods that somehow feels light and fresh at the same time. The natural sweetness of roasted butternut squash paired with the savory mix of ginger, garlic, and just a hint of spicy pepper flakes creates this incredible filling that even folks who don’t usually go for squash adore.
This recipe is perfect for chilly weekend afternoons or when you want to impress friends with a fun, homemade appetizer that’s not your typical takeout fare. I love how the potstickers get that perfect crispy sear on the bottom, then steam to tender perfection—plus the tangy soy-vinegar dipping sauce pulls it all together. You’ll find that making these is easier than it looks once you get into the rhythm of folding and cooking.
Why You’ll Love This Recipe
- Unique Filling: Roasted butternut squash brings natural sweetness that pairs beautifully with savory spices.
- Easy Yet Impressive: Homemade potstickers might seem fancy, but you’ll find they’re surprisingly straightforward.
- Flavor Balance: The soy-vinegar dipping sauce adds the perfect tangy kick to complement the squash.
- Great for Sharing: Makes a big batch perfect for parties, gatherings, or simply meal prepping for the week.
Ingredients You’ll Need
Each ingredient plays a key role in bringing this Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe to life. The balance of fresh aromatics, sweet squash, and bright seasonings makes all the difference. When shopping, look for a firm butternut squash with a matte skin and fresh dumpling wrappers (fresh if possible!) for the best texture.
- Butternut Squash: The star of the filling—roasted to bring out its natural sweetness and creamy texture.
- Extra-Virgin Olive Oil: For roasting the squash and adding a subtle fruity touch.
- Kosher Salt: Enhances all the flavors beautifully without being harsh.
- Freshly Ground Black Pepper: Adds a little depth and warmth.
- Minced Ginger: Gives a zesty, fresh bite essential to Asian-inspired dishes.
- Garlic: Minced for that savory, aromatic foundation.
- Green Onions: Thinly sliced, they add crunch and mild onion flavor.
- Low-Sodium Soy Sauce: Keeps saltiness balanced and brings umami.
- Rice Vinegar: Adds a touch of acidity to brighten the filling and dipping sauce.
- Crushed Red Pepper Flakes: Just a pinch gives a nice gentle heat.
- Dumpling Wrappers: Essential for shaping your potstickers—store-bought works great!
- Vegetable Oil: For searing potstickers to that perfect golden crisp.
- Sesame Oil: Used in the dipping sauce for a toasty, nutty flavor.
- Sesame Seeds: Adds a delicate crunch and sweetness to the dipping sauce garnish.
Variations
I love tweaking this Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe depending on what I have on hand or dietary needs—it’s so forgiving and adaptable that you can easily make it your own. Don’t hesitate to experiment with extra veggies, spices, or different dipping sauces to match your mood.
- Adding Mushrooms: I’ve stirred finely chopped shiitake mushrooms into the filling for an earthy twist that my family gobbles up.
- Vegan Variation: This recipe is naturally plant-based, but I swap the dipping sauce soy sauce for tamari when gluten-free friends come over.
- Spice It Up: For heat lovers, add extra crushed red pepper or a splash of chili oil into the sauce—it’s fantastic.
- Alternative Wrappers: If you can’t find dumpling wrappers, spring roll wrappers work in a pinch, though they crisp differently.
How to Make Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 450°F and line a small baking sheet with parchment paper—trust me, the cleanup is easier that way. Cut the ends off the butternut squash, slice it lengthwise, and scoop out the seeds. Drizzle it generously with olive oil and season with kosher salt and pepper. Lay the cut side down on the baking sheet and roast for about 40 minutes until it’s tender when poked with a knife. This slow roasting unlocks that luscious sweetness I’m always telling friends about. Let the squash cool down enough so you don’t burn your fingers, then scoop out the flesh.
Step 2: Mix the Filling
In a large bowl, mash the roasted butternut squash flesh until it has a smooth but slightly textured consistency—chunky mash feels homemade and lovely inside the potstickers. Stir in freshly minced ginger, garlic, green onions, low-sodium soy sauce, rice vinegar, and crushed red pepper flakes. Give it a good mix and then taste—don’t be shy to add more salt or pepper to balance the flavors the way you like. This is where your potstickers gain that punch of flavor that will make everyone ask for seconds.
Step 3: Fill and Fold the Potstickers
Now it’s time for the fun part! Fill a small bowl with water for sealing the wrappers. Keep the wrappers you’re not working on covered with a damp paper towel—that little trick keeps them soft and easy to handle. Place one wrapper at a time on a clean surface and spoon a heaping teaspoon of the squash filling right in the center. Dip your finger into the water and moisten the entire edge of the wrapper to help seal. To fold, I like starting at one end and making little pleats as I work to the other end, pressing firmly to seal the dumplings tight so none of the filling escapes when cooking. It takes a few tries to get the pleating just right, but you’ll be a pro in no time!
Step 4: Cook the Potstickers
Heat a large skillet over medium-high heat and add two tablespoons of vegetable oil. Place your potstickers seam side up in a single layer, making sure not to overcrowd the pan, and sear for about two minutes until the bottoms turn golden brown and crisp—that color and texture are what I live for in a potsticker. Lower the heat to low and carefully pour ¼ cup of water into the pan (watch out for the splatter!). Immediately cover with a lid to steam for about five minutes until the wrappers are softened through. This two-step cooking is the secret to potstickers that are crisp and tender all at once. After cooking one batch, wipe your pan dry and repeat until all the potstickers are cooked.
Step 5: Make the Soy-Vinegar Dipping Sauce
While the final batch is cooking, mix low-sodium soy sauce, rice vinegar, sesame oil, thinly sliced green onions, and sesame seeds in a small bowl. This sauce is bright, tangy, and flavorful, the perfect contrast to the creamy filling. I usually toss a little extra crushed red pepper flakes in mine, but that’s totally optional.
Step 6: Serve and Enjoy
Plate your golden butternut squash potstickers alongside that zesty soy-vinegar dipping sauce and watch them disappear fast. They’re seriously addictive—I promise your family or guests will be begging you to make them again soon. Bonus: the leftovers reheat well if you manage to save any (which is rare in my house!).
Pro Tips for Making Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
- Roast Until Really Tender: Make sure your butternut squash is fork-tender before mashing—this ensures a creamy filling and better flavor.
- Keep Wrappers Covered: Potsticker wrappers dry out quickly, so always keep unused wrappers under a damp towel to keep them pliable.
- Seal Dumplings Tight: Use plenty of water on the edges and press firmly to avoid leaks that can ruin cooking.
- Steam with Lid On Fully: After frying, steaming with the lid on ensures the dough cooks through and stays tender without losing crispiness underneath.
How to Serve Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
Garnishes
I like to sprinkle some toasted sesame seeds and extra sliced green onions on top just before serving—they add a lovely crunch and fresh pop of flavor that brightens each bite. A drizzle of chili oil also works wonders if you want a little heat. Fresh cilantro leaves are another match I’ve grown fond of when I want a herby twist.
Side Dishes
This recipe pairs beautifully with simple sides like steamed jasmine rice or a crisp Asian cucumber salad to keep things fresh. I also love serving it alongside some quick sautéed bok choy tossed with garlic—adds an extra veggie boost and balances the richness of the potstickers.
Creative Ways to Present
For a fun dinner party, arrange the potstickers on a large platter in a circular pattern with small bowls of dipping sauce scattered around for easy access. You can also gift wrap frozen uncooked potstickers in decorative boxes with a little homemade dipping sauce recipe card for food-loving friends—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover potstickers in an airtight container in the fridge, separated by parchment paper to keep them from sticking together. They stay good for 2-3 days, but honestly, they rarely last that long in my house!
Freezing
If you want to make a big batch ahead, freeze the uncooked potstickers on a lined baking sheet until firm, then transfer them to a freezer bag. This way, you can cook as many as you want later without them sticking together, which is a lifesaver.
Reheating
When reheating, I recommend pan-frying the leftovers again with a splash of water and a lid to steam them back to that perfect crispy-yet-tender texture. Microwaving makes the wrappers tough, so I try to avoid that if I can.
FAQs
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Can I use frozen butternut squash for this potstickers recipe?
Absolutely! Just thaw the frozen squash completely and squeeze out any excess moisture before mashing it for the filling. This helps prevent soggy potstickers and keeps the filling nicely textured.
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How do I avoid the potstickers sticking to the pan?
Make sure your skillet is hot enough before adding oil, and don’t overcrowd the pan—leave some space between potstickers. Using enough vegetable oil and allowing the bottoms to develop a crisp sear also helps them release easily.
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Can I make these potstickers gluten-free?
You can try using gluten-free dumpling wrappers available in some stores or online. For the soy sauce, swap for tamari or a gluten-free soy sauce alternative. Keep in mind that texture might vary slightly from traditional wheat-based wrappers.
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How long does it take to prepare this recipe?
Roasting the butternut squash takes about 40 minutes, and assembling the potstickers requires roughly 30-40 minutes depending on your folding speed. Overall, plan for around 2 hours including cooking and prep for a batch of about 40 potstickers.
Final Thoughts
This Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe has truly become a kitchen staple for me—not just for the unique flavor combination but also for how it brings people together around the table. Whether you’re making these as a special treat, a fun project with loved ones, or a way to sneak some extra veggies into your diet, you’ll enjoy every step and bite. Give it a try and see how this little dumpling packs big flavor and smiles—I’m confident you’ll fall for it just like I did!
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Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Total Time: 2 hrs 15 mins
- Yield: 40 potstickers
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
These Butternut Squash Potstickers are a delicious vegetarian twist on traditional potstickers, offering a sweet and savory filling made from roasted butternut squash, ginger, and garlic. Crispy on the bottom and soft on top, these homemade dumplings are perfect for an appetizer or a light meal, paired with a tangy soy and sesame dipping sauce.
Ingredients
For Potstickers
- 1 (2 lb.) butternut squash
- 2 tsp. extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. minced ginger
- 3 cloves garlic, minced
- 3 green onions, thinly sliced
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. rice vinegar
- 1/4 tsp. crushed red pepper flakes
- 40 dumpling wrappers
- Vegetable oil, for cooking
For Dipping Sauce
- 1/4 cup low-sodium soy sauce
- 1 Tbsp. rice vinegar
- 1 tsp. sesame oil
- 1 green onion, thinly sliced
- 1 tsp. sesame seeds
Instructions
- Roast the Butternut Squash: Preheat your oven to 450°F (230°C) and line a small baking sheet with parchment paper. Cut off the ends of the butternut squash, slice it in half lengthwise, and scoop out the seeds. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Place cut side down on the baking sheet and roast for about 40 minutes, or until a knife inserted into the thickest part slides in easily. Let it cool.
- Mash the Squash: Once the squash is cool enough to handle, scoop out the flesh into a large bowl. Mash with a fork until smooth, creating about 2 cups of puree.
- Prepare the Filling: Add minced ginger, garlic, sliced green onions, low-sodium soy sauce, rice vinegar, and crushed red pepper flakes to the mashed squash. Stir well to combine and season with salt and pepper to taste.
- Prepare the Wrappers: Fill a small bowl with water. Work with one dumpling wrapper at a time and keep the remaining wrappers covered with a damp paper towel to prevent drying. Place one wrapper on a clean surface.
- Fill and Fold the Dumplings: Spoon a heaping teaspoon of the squash filling into the center of the wrapper. Dip your finger into the water and wet the edges of the wrapper. Seal by making folds starting on one end and working toward the other, ensuring the dumplings are tightly sealed. Repeat with the remaining wrappers and filling.
- Cook the Potstickers: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Place the potstickers seam side up in a single layer, working in batches if needed. Sear for 2 minutes until the bottoms are golden brown. Reduce heat to low and carefully add 1/4 cup water to the pan (be cautious of splattering). Cover with a lid and steam for 5 minutes until wrappers are soft. Remove the potstickers, wipe the pan dry, and repeat with the remaining dumplings.
- Make the Dipping Sauce: In a small bowl, combine low-sodium soy sauce, rice vinegar, sesame oil, sliced green onion, and sesame seeds.
- Serve: Plate the potstickers and serve immediately with the prepared dipping sauce.
Notes
- You can substitute the dumpling wrappers with wonton wrappers if preferred.
- Make sure to keep unused wrappers covered with a damp cloth to prevent drying out during assembly.
- Adjust the amount of crushed red pepper flakes to control the heat level of the filling.
- These potstickers can be frozen before cooking; freeze on a tray and then transfer to a freezer-safe container. Cook from frozen, adding a few extra minutes to the steaming time.
- Serve with additional soy sauce or chili oil for extra flavor.
Nutrition
- Serving Size: 2 potstickers
- Calories: 110
- Sugar: 2g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
