Best 3 Squash Pot Stickers Recipes
Craving a delectable and wholesome meal? Look no further than our irresistible Squash Pot Stickers! These delightful dumplings are bursting with the goodness of roasted butternut squash, aromatic herbs, and a hint of spice. Perfectly pan-fried to achieve a crispy golden crust and tender, juicy filling, these pot stickers are sure to tantalize your taste buds.
Our collection of recipes offers a diverse range of flavors and cooking techniques to cater to every palate. From the classic Squash Pot Stickers with a savory dipping sauce to the innovative Air Fryer Squash Pot Stickers for a healthier twist, we've got you covered.
For those who prefer a vegetarian option, the Spinach and Squash Pot Stickers are a delightful choice, combining the earthy flavors of spinach and squash in a harmonious blend. And if you're seeking a unique culinary experience, the Sweet Potato and Black Bean Pot Stickers offer a vibrant fusion of sweet and savory flavors.
Each recipe is meticulously crafted with step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Squash Pot Stickers turn out perfectly every time. Whether you're a seasoned cook or just starting your culinary journey, we've made it easy for you to create this delectable dish in the comfort of your own kitchen.
SQUASH POT STICKERS
Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes 20
Number Of Ingredients 9
Steps:
- Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water; bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain. Transfer to a medium bowl; mash with a fork until smooth. Stir in scallions and ginger. Stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce in a bowl; set sauce aside.
- Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with dipping sauce.
BUTTERNUT SQUASH POT STICKERS
I made this up because I'm trying to find interesting uses for seasonal fruits and veggies. I was pleasantly surprised at how this turned out because I don't usually make up recipes! I brought some to work the next day and all of my co-workers enjoyed it, and I hope you will too :) The Chinkiang is a Chinese black rice vinegar. It is a really delicious tasty vinegar. You should be able to find the pot sticker wrappers in the refrigerated section of an Asian food store.
Provided by Deanna Kyre
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the squash and cut it in half. Remove the seeds and discard. Cut squash into large cubes.
- Bring large pot of water to boil and add squash. Cook until soft. (Could also bake, steam, microwave, whatever method you like best for getting squash soft).
- Remove squash from water and place in a large bowl. Mash up squash until there are no more lumps.
- Meanwhile, in a small skillet, heat oil. Add onion, garlic and corn and cook until onion is soft and translucent. Scoop veggies out of skillet and try to leave any oil behind in the pan. Gently fold veggies into butternut squash mash.
- Stir some Parmesan cheese into squash mix. Add salt and more cheese to taste. **It's important to make sure the filling is flavored enough at this stage.
- Add squash mix to center of wrapper. Use finger or brush to wet outer edge of wrapper. Fold wrapper in half and press edges together.
- In large nonstick skillet, heat oil and sprinkle a little salt. Fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. The filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. Cook for 3-5 minutes without lid.
- Add 1 cup water to the skillet and cover when water starts to boil. Cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. If pot stickers do not seem done, add a little more water and let it boil away again.
- To make the dip: Mix equal parts of soy sauce and Chinkiang Vinegar in a bowl.
Nutrition Facts : Calories 406.6, Fat 9.4, SaturatedFat 1.9, Cholesterol 9.7, Sodium 747.2, Carbohydrate 73.1, Fiber 6.7, Sugar 5.8, Protein 11.4
SQUASH POT STICKERS WITH LANTERN SAUCE
Steps:
- Pot Stickers: 1. Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain. Transfer to a medium bowl; mash with a fork until smooth and stir in scallions and ginger. In a separate bowl, stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce. 2. Place 1 scant tablespoon filling in the center of each wonton wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes. 3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully (hot oil will spatter) pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with lantern sauce. Lantern sauce: Stir all ingredients together and let stand at least 2 hours.
Tips:
- Choose the right squash: For this recipe, butternut squash or kabocha squash are ideal choices as they have a naturally sweet flavor and a firm texture that holds up well during cooking.
- Roast the squash properly: Roasting the squash beforehand intensifies its flavor and makes it easier to work with. Make sure the squash is tender enough to easily mash with a fork.
- Use a combination of flours: Using a blend of all-purpose flour and cornstarch results in a more delicate and pliable dough that won't become too thick or gummy.
- Don't overwork the dough: Overworking the dough can result in tough and chewy pot stickers. Mix the ingredients just until a cohesive dough forms.
- Be generous with the filling: Don't be shy about adding a generous amount of filling to each pot sticker. This will ensure that every bite is packed with flavor.
- Cook the pot stickers in batches: Cooking the pot stickers in batches prevents overcrowding and ensures that they cook evenly.
- Serve with your favorite dipping sauce: These pot stickers can be served with a variety of dipping sauces, such as soy sauce, vinegar, or a chili sauce.
Conclusion:
These butternut squash pot stickers are a delicious and creative way to enjoy the flavors of autumn. With their crispy exteriors and flavorful fillings, these pot stickers are sure to be a hit with family and friends. Whether you're serving them as an appetizer or a main course, these pot stickers are sure to impress. So next time you're looking for a new and exciting way to enjoy squash, give these pot stickers a try. You won't be disappointed!
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