Asian fusion meets autumn joy! Fall Potstickers fill the classic potsticker wrapper, a thin sheet of tasty pastry pan-fried to a delightful golden brown, and fills it with the full fall experience. That’s not hyperbole; each one is filled with a savory squash mixture blended with classic Asian-inspired flavors like soy sauce and green onion. A tangy, umami dipping sauce brings out the most of Fall Potstickers, which are sure to be a favorite appetizer for any fall festivities moving forward!
Ingredients
For the potstickers:
- 1 (2-pound) butternut squash
- 2 teaspoons extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 3 green onions, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon crushed red pepper flakes
- 40 dumpling wrappers
- vegetable oil, as needed for cooking
- 1/4 cup water
For the dipping sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Line a small baking sheet with parchment paper.
Step 3 –Cut the ends off the squash and then cut it in half lengthwise.
Step 4 –Scoop out the seeds of the squash.
Step 5 –Drizzle the squash with the olive oil and season it with the salt and the pepper.
Step 6 –Place the squash cut-side down on the prepared baking sheet and roast until a knife inserted into the thickest part meets no resistance, about 40 minutes.
Step 7 –Let the squash cool.
Step 8 –Scoop out the flesh of the squash into a large bowl and mash with a fork until smooth.
Step 9 –Add the ginger, the garlic, 3 of the green onions, 1 tablespoon of the soy sauce, 1 tablespoon of the vinegar, and the red pepper flakes to the squash and stir to the combine. Taste the squash for seasoning.
Step 10 –Fill a small bowl with water.
Step 11 –Working one wrapper at a time, place a wrapper on a clean surface and place a heaping teaspoon of the squash filling in the center of the wrapper.
Step 12 –Dip your finger in the water and wet all the edges of the wrapper, then seal the wrapper together by making folds starting on one end and working your way towards the other end. Use more water to help seal the dumplings tightly.
Step 13 –Repeat the filling and sealing process with the remaining wrappers and filling.
Step 14 –In a large skillet over medium-high heat, heat 2 tablespoons of the vegetable oil.
Step 15 –Add the potstickers, seam-side up in a single layer, working in batches as needed and adding more oil as needed.
Step 16 –Sear the pot stickers until the bottoms are golden, about 2 minutes.
Step 17 –Reduce the heat to low and very carefully add the 1/4 cup water.
Step 18 –Cover the skillet with a lid and let steam until the wrappers are soft, about 5 minutes.
Step 19 –Transfer the cooked potstickers to a plate and repeat the process with the remaining potstickers as needed.
Step 20 –In a small bowl, combine the remaining soy sauce, the remaining rice vinegar, the sesame oil, the remaining green onion, and the sesame seeds.
Step 21 –Serve with the dipping sauce.