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
Scale
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
