Name: Butternut Squash Potstickers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 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 -; 1/4 c. low-sodium soy sauce -; 1 tbsp. rice vinegar -; 1 tsp. sesame oil -; 1 green onion, thinly sliced -; 1 tsp. sesame seeds -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Potstickers

1. 1 (2 lb.) butternut squash -

2. 2 tsp. extra-virgin olive oil -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 tbsp. minced ginger -

6. 3 cloves garlic, minced -

7. 3 green onions, thinly sliced -

8. 1 tbsp. low-sodium soy sauce -

9. 1 tbsp. rice vinegar -

10. 1/4 tsp. crushed red pepper flakes -

11. 40 dumpling wrappers -

12. Vegetable oil, for cooking -

13. 1/4 c. low-sodium soy sauce -

14. 1 tbsp. rice vinegar -

15. 1 tsp. sesame oil -

16. 1 green onion, thinly sliced -

17. 1 tsp. sesame seeds -

How to cook deliciously - Butternut Squash Potstickers

1. Stage

Preheat oven to 450° and line a small baking sheet with parchment paper. Cut ends off squash, then cut in half lengthwise and scoop out seeds. Drizzle olive oil over squash and season with salt and pepper. Place squash, cut side down on prepared baking sheet and bake until a knife inserted in the thickest part meets no resistance, about 40 minutes. Let cool.

2. Stage

When squash is cool enough to handle, scoop out flesh into a large bowl and mash with a fork until smooth. You should have about 2 cups of puree.

3. Stage

Add ginger, garlic, green onions, soy sauce, vinegar, and red pepper flakes to squash and stir to combine. Taste and season with salt and pepper to taste.

4. Stage

Fill a small bowl with water. Work with one wrapper at a time and keep remaining wrappers covered with a damp paper towel. Place a wrapper on a clean surface and place a heaping teaspoon of filling in center of wrapper. Dip your finger in water and wet all edges of wrapper.

5. Stage

Seal wrapper together by making folds starting on one end and working your way towards the other end. Use more water to help seal dumplings tightly. Repeat with remaining wrappers and filling.

6. Stage

In a large skillet over medium-high heat, heat 2 tablespoons vegetable oil. Add potstickers, seam side up in a single layer, working in batches as needed. Sear for 2 minutes or until bottoms are golden. Reduce heat to low and very carefully add ¼ cup water (it will splatter!). Cover with a lid and let steam for 5 minutes or until wrappers are soft. Remove from pan and carefully wipe pan dry and repeat with remaining potstickers.

7. Stage

For dipping sauce: In a small bowl, combine all ingredients.

8. Stage

Serve potstickers with dipping sauce.