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
Scale
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
