If you’re looking for a potsticker recipe that’s a little different, I have to share my Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe. These potstickers are packed with the natural sweetness of roasted butternut squash, brightened with ginger and garlic, and contrasted perfectly by a tangy soy-vinegar dip. Honestly, I absolutely love how these little dumplings turn out—crispy on the bottom, tender and flavorful inside, and a total crowd-pleaser.
This recipe works wonderfully for cozy dinners or when you’re craving something comforting but still a bit unique. When I first tried this, I was surprised how simple it was to make the filling from scratch, and the roasting step brought out so much depth in the squash. If you want to wow your family or friends without breaking the bank or spending all day in the kitchen, these potstickers will quickly become your go-to recipe.
Why You’ll Love This Recipe
- Deliciously Seasonal: The roasted butternut squash adds a cozy, autumnal flavor that’s naturally sweet and comforting.
- Texture Perfection: Crispy pan-fried bottoms with soft, tender wrappers—just how potstickers should be.
- Easy to Customize: You can adjust the spice level or swap out green onions for chives depending on your taste.
- Made-From-Scratch Filling: It’s fresh and flavorful with simple pantry ingredients you probably already have.
Ingredients You’ll Need
These ingredients come together beautifully to create that rich, silky squash filling paired with a tangy, umami-packed dipping sauce. Plus, the dumpling wrappers make it easy to assemble even if you’re just starting out with potstickers.
- Butternut squash: The star of the dish—pick one that feels heavy for its size and has a firm, smooth skin.
- Extra-virgin olive oil: Great for roasting the squash to bring out its natural sweetness.
- Kosher salt and freshly ground black pepper: Essential for seasoning every layer of flavor.
- Minced ginger: Adds a lovely warmth and brightness that cuts through the sweetness.
- Minced garlic: Provides depth and savory balance.
- Green onions (thinly sliced): Fresh and crunchy, they lighten the filling.
- Low-sodium soy sauce: Brings that salty umami hit without overpowering.
- Rice vinegar: Adds a subtle tang in both filling and dipping sauce.
- Crushed red pepper flakes: Just a touch for a gentle, warming heat—you can adjust as you like.
- Dumpling wrappers: Opt for round wrappers if possible—they’re easier to fold and seal.
- Vegetable oil: Perfect for pan-frying and creating that iconic crispy bottom.
- Sesame oil: Adds a nutty aroma to the dipping sauce.
- Sesame seeds: For a little crunch and nuttiness in the sauce.
Variations
I love to switch things up with this Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe depending on what I have on hand or the mood I’m in. Don’t be afraid to toss in your favorite veggies or adjust spices to suit your taste—it’s all about making the recipe your own.
- Spicy Kick: I sometimes add a bit more crushed red pepper flakes or a drizzle of chili oil to the dipping sauce for those who love heat—it adds a fantastic depth.
- Herb Infusion: Fresh cilantro or Thai basil folded into the filling adds a refreshing twist I discovered on a whim—and my family goes crazy for it!
- Gluten-Free Option: Swap dumpling wrappers for rice paper or gluten-free versions, and adjust cooking time accordingly; works surprisingly well.
- Vegan Variations: This recipe is naturally vegan, but if you want a protein boost, mixing in finely chopped shiitake mushrooms is a great way to add umami.
How to Make Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
Step 1: Roast the Butternut Squash to Perfection
Preheat your oven to 450°F (230°C). Cut the ends off the squash, slice it in half lengthwise, and scoop out the seeds. Drizzle the squash halves with extra-virgin olive oil, then season generously with kosher salt and freshly ground black pepper. Place them cut side down on a parchment-lined baking sheet and roast for about 40 minutes, until you can easily pierce the flesh with a knife. This roasting step is crucial because it caramelizes the sugars and makes the filling naturally sweet and silky—plus, it’s hands-off cooking time!
Step 2: Prepare the Filling
Let the squash cool enough to handle, then scoop out the flesh into a large bowl and mash it with a fork until smooth—you’re aiming for about 2 cups of puree. Next, mix in minced ginger, garlic, green onions, soy sauce, rice vinegar, and red pepper flakes. Taste and adjust salt and pepper as needed. I usually take a little taste here to make sure the balance feels right—sometimes a pinch more soy sauce or vinegar can brighten it just perfectly.
Step 3: Fill and Fold the Potstickers
Fill a small bowl with water for sealing your dumplings. Work with one wrapper at a time, keeping the rest covered with a damp towel to prevent drying out. Place a dumpling wrapper on a flat surface and spoon a heaping teaspoon of filling into the center. Dip your finger in the water and moisten the edge of the wrapper. Then, start folding by making pleats on one side and sealing the wrapper tightly. Don’t rush this step—getting a good seal is key to preventing leaks during cooking. I find a little patience here saves a lot of mess later.
Step 4: Cook the Potstickers Just Right
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place the potstickers seam-side up in a single layer (you may need to work in batches). Let them sear until the bottoms are golden and crisp—about 2 minutes. Then, carefully add 1/4 cup water to the skillet (watch for splatter!), cover immediately, and let steam over low heat for about 5 minutes until the wrappers become soft and translucent. Remove the potstickers and wipe the pan before cooking the next batch. This pan-fry-then-steam technique is what gives potstickers their signature crispy bottom and tender top.
Step 5: Whip Up the Soy-Vinegar Dipping Sauce
While your potstickers cook, mix together low-sodium soy sauce, rice vinegar, toasted sesame oil, thinly sliced green onion, and sesame seeds in a small bowl. This dipping sauce is tangy, savory, and nutty all at once—it really complements the sweet, earthy filling perfectly. I’ll often double the sauce if I’m feeding a crowd because it’s not likely to last long!
Pro Tips for Making Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
- Don’t Skip Roasting: Roasting the squash overnight or earlier in the day makes prep smoother and deepens flavor dramatically.
- Keep Wrappers Covered: Potsticker wrappers dry out fast, so always cover unused wrappers with a damp towel.
- Seal Tightly: Use enough water and press firmly to prevent filling from escaping when cooking.
- Avoid Overcrowding the Pan: Cook in batches for even frying and perfect crispiness on each potsticker.
How to Serve Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
Garnishes
I always scatter a few thinly sliced green onions and a sprinkle of toasted sesame seeds over the finished potstickers—it adds freshness and a little crunch. If I want to add a pop of color, a handful of finely chopped cilantro or a drizzle of chili oil on top goes a long way to impress guests!
Side Dishes
This recipe pairs beautifully with a light Asian-inspired cucumber salad or steamed bok choy. For heartier meals, jasmine rice or a simple vegetable stir-fry rounds everything out. When I serve these potstickers for dinner parties, a bowl of hot miso soup on the side makes the meal feel extra special.
Creative Ways to Present
For a fun appetizer at parties, I like arranging the potstickers neatly on a bamboo steamer basket lined with parchment paper—it instantly makes the presentation look authentic and restaurant-worthy. You can also serve the dipping sauce in mini bowls or drizzle it artistically on the plate for a modern twist.
Make Ahead and Storage
Storing Leftovers
If you have leftover potstickers, place them in an airtight container layered with parchment paper to prevent sticking, and store them in the fridge for up to 2 days. I’ve found reheating in a skillet with a splash of water using the steam method revives their texture nicely without turning them soggy.
Freezing
I love that this Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe freezes really well. After assembling, freeze the potstickers individually on a parchment-lined tray until solid, then transfer them to a freezer bag. They’ll keep for up to 3 months, making weeknight dinners a breeze!
Reheating
To reheat frozen or refrigerated potstickers, pan-fry them again like the initial cooking method: a quick sear in oil, then steam with a bit of water and a lid. This method crisps up the bottoms while warming the filling evenly, so you don’t lose that fresh-made charm.
FAQs
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Can I use other types of squash in this recipe?
Absolutely! While butternut squash is ideal for its natural sweetness and smooth texture, you can substitute with kabocha or delicata squash. Just roast until tender and adjust seasoning to taste.
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Where can I find dumpling wrappers?
Dumpling wrappers are usually available at Asian grocery stores, some supermarkets, or you can order them online. Look for fresh refrigerated wrappers or frozen ones that you thaw before use.
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Can I make these potstickers gluten-free?
You can try using gluten-free dumpling wrappers made from rice flour or other gluten-free blends. Keep in mind that cooking times and texture may vary slightly, so handle gently.
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How spicy are the potstickers? Can I reduce the heat?
The recipe has just a mild kick from the crushed red pepper flakes, but you can easily omit or reduce them if you prefer no heat. The soy-vinegar dipping sauce is mild and tangy without spice, so it balances nicely.
Final Thoughts
I hope you enjoy making and sharing these Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe as much as I do. They are a labor of love that reward you with incredible cozy flavors and that perfect potsticker texture I’m always chasing. Trust me, once you make them, they’ll be calling for a repeat dinner sooner than you think—so grab your favorite dumpling wrappers and get ready to impress your taste buds and your loved ones alike!
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Butternut Squash Potstickers with Soy-Vinegar Dipping Sauce Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins roasting + 7 mins pan cooking (searing and steaming) ~ 47 mins total active cooking
- Total Time: 2 hrs 15 mins
- Yield: 40 potstickers
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
These Butternut Squash Potstickers are a delightful vegetarian appetizer featuring a creamy roasted butternut squash filling infused with ginger, garlic, and green onions. The potstickers are pan-fried to achieve a golden crust and then steamed to soften the wrappers, served with a tangy soy-based dipping sauce with sesame and green onions for an added burst of flavor.
Ingredients
For Potstickers
- 1 (2 lb.) butternut squash
- 2 tsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 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 the oven to 450°F (232°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 the squash cut side down on the baking sheet and roast for about 40 minutes, or until a knife inserted in the thickest part meets no resistance. Remove and let cool.
- Prepare the Filling: Once the squash is cool enough to handle, scoop out the flesh into a large bowl and mash it with a fork until smooth, yielding about 2 cups of puree.
- Mix the Filling Ingredients: Add minced ginger, garlic, sliced green onions, low-sodium soy sauce, rice vinegar, and crushed red pepper flakes to the mashed squash. Stir thoroughly and season with salt and freshly ground black pepper to taste.
- Fill the Dumpling Wrappers: Fill a small bowl with water. Working one wrapper at a time, keep the remaining wrappers covered with a damp paper towel to prevent drying. Place a wrapper on a clean surface, add a heaping teaspoon of filling in the center, then dip your finger in water and wet all edges of the wrapper.
- Seal the Potstickers: Seal the wrapper by folding and pleating it from one end to the other, making sure the edges are tightly sealed with water. Repeat until all wrappers are filled.
- Cook the Potstickers: In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil. Add the potstickers seam side up in a single layer, cooking in batches if necessary. Sear for 2 minutes or until the bottoms turn golden brown. Carefully add 1/4 cup water to the pan (beware of splattering), reduce heat to low, cover with a lid, and steam for 5 minutes or until wrappers become soft. Remove potstickers and wipe the pan dry before repeating with remaining potstickers.
- Prepare the Dipping Sauce: In a small bowl, combine low-sodium soy sauce, rice vinegar, sesame oil, sliced green onion, and sesame seeds. Mix well.
- Serve: Plate the potstickers and serve warm alongside the dipping sauce.
Notes
- Ensure dumpling wrappers remain covered with a damp towel to prevent them from drying out and cracking.
- Be cautious when adding water to the hot skillet to avoid splattering.
- The roasting of butternut squash can be done a day ahead to save time.
- You can substitute vegetable oil with any neutral oil for frying, such as canola or grapeseed oil.
- Adjust the crushed red pepper flakes to control the level of spiciness in the filling.
Nutrition
- Serving Size: 4 potstickers
- Calories: 120
- Sugar: 2g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
