Potsticker dumplings are one of my favorite things to eat and have made a few appearances on this blog in the last 9 years. Store bought wonton wrappers make this an easy and fun recipe to take on. The sweetness of butternut squash goes so well with the saltiness of soy sauce and the heat of chili flakes. The cooking method renders a crispy and chewy potsticker. You crisp the bottoms in a hot pan first, then add a bit of water and pop a lid on to let them cook in their own steam, and finally cook them uncovered for another minute or so to ensure that they turn out crispy at the bottom. The entire process takes no more than 12 minutes.
Squash Dumplings
- 3 spring onions, white part finely chopped
- 4 tsp grated ginger
- 3 large garlic cloves, finely chopped
- 3 cups of roasted butternut squash / approx. ½ squash, mashed
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½-1 tsp hot chilli flakes / 2-3 tsp Sriracha sauce
- 1 tbsp of high smoke point oil, for frying (I used peanut oil)
Dipping Sauce
- 2 tbsp dark soy sauce
- 1½ tsp sesame oil
- 1 tbsp rice vinegar
- pinch of chili flakes
- 1 tsp sesame seeds
- 2 spring onion, sliced for garnish
Preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, salt and pepper. Bake for 25-30 minutes, or until tender. Peel the squash skin away from the acorn squash and add the squash to a bowl and mash.
Heat up oil in a pan. Fry onions, garlic and ginger. Keep on stirring to make sure they don’t burn. After 1 min, add in mashed butternut squash. Season with soy sauce, rice vinegar and chili. Leave it to cool down. You can make the filling a day in advance as it gives all the flavors a chance to marry up and makes the filling taste better.
To assemble the Dumplings: spoon 2 teaspoons of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch to seal. Repeat with the remaining filling.
Heat up a little peanut oil in a lidded frying pan. Once the oil is hot, place as many potstickers as you can on the pan without them touching each other. Fry for 2 minutes, then add a splash of water to the pan and put the lid on. Let the dumplings cook in their own steam for about 6-8 minutes – depending on how thin your dough is. Once all the water has cooked out, take the lid off and leave the potstickers on heat for another minute or two so that the bottom is nice and crispy.
Mix all dipping sauce ingredients in a bowl. Serve potstickers immediately with the dipping sauce on a side.
Adapted from: Half Baked Harvest
