When you want to create an impressive appetizer that combines the comfort of autumn flavors with the excitement of Asian dumplings, these Butternut Squash Potstickers are the perfect fusion of sweet, savory, and utterly irresistible. Imagine tender roasted butternut squash mixed with aromatic ginger, garlic, and a touch of sweetness, all wrapped in delicate wonton wrappers and pan-fried until golden and crispy on the bottom while staying soft and pillowy on top. Each bite delivers that perfect contrast of textures with the caramelized crust giving way to the creamy, slightly sweet filling that’s been elevated with just the right amount of seasoning. Whether you’re hosting a dinner party, celebrating the holidays, looking for a vegetarian option that will wow everyone, or simply want to try your hand at homemade dumplings, these potstickers prove that vegetable-based appetizers can be just as crave-worthy as any meat-filled version. They look professional, taste restaurant-quality, and are surprisingly fun to make.
Serving Quantity: 6 servings (about 30 potstickers)
Cooking Time: 1 hour (30 minutes prep, 30 minutes cooking)
Nutritional Information per serving:
1. Calories: 285
2. Protein: 8g
3. Carbohydrates: 48g
4. Fat: 7g
5. Fiber: 4g
6. Sugar: 5g
7. Sodium: 485mg
Ingredients You Need:
For the Filling:
1. 2 cups butternut squash, peeled and diced small
2. 2 tablespoons vegetable oil
3. 1 cup napa cabbage, finely chopped
4. 1/2 cup shiitake mushrooms, finely chopped
5. 3 green onions, finely chopped
6. 3 garlic cloves, minced
7. 1 tablespoon fresh ginger, grated
8. 2 tablespoons soy sauce
9. 1 tablespoon sesame oil
10. 1 tablespoon brown sugar
11. 1/2 teaspoon five-spice powder
12. Salt and pepper to taste
For Assembly:
13. 30 round wonton wrappers or gyoza wrappers
14. Small bowl of water for sealing
15. 3 tablespoons vegetable oil for cooking
16. 1/2 cup water for steaming
For Dipping Sauce:
17. 1/4 cup soy sauce
18. 2 tablespoons rice vinegar
19. 1 teaspoon sesame oil
20. 1 teaspoon chili oil or sriracha
21. 1 teaspoon sugar
22. Sliced green onions
23. Sesame seeds
Roast the Butternut Squash
Preheat your oven to 400 degrees Fahrenheit. Toss the diced butternut squash with 1 tablespoon of vegetable oil, salt, and pepper on a baking sheet. Spread it out in a single layer so the pieces roast rather than steam. Roast for 20 to 25 minutes until the squash is very tender and slightly caramelized around the edges. It should be soft enough to mash easily with a fork. Remove from the oven and let it cool slightly.
Mash the Squash
Transfer the roasted butternut squash to a large mixing bowl. Use a potato masher or fork to mash it until mostly smooth with just a few small chunks remaining for texture. The squash should be thick and paste-like, not watery. If it seems too wet, you can drain off any excess liquid. The mashed squash forms the base of your filling.
Sauté the Vegetables
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the finely chopped cabbage and mushrooms. Sauté for about 4 to 5 minutes until the vegetables release their moisture and it evaporates, leaving them tender but not soggy. The vegetables should be cooked down significantly. Add the minced garlic, grated ginger, and chopped green onions. Cook for another minute until fragrant.
Combine the Filling
Add the sautéed vegetables to the bowl with the mashed butternut squash. Add the soy sauce, sesame oil, brown sugar, and five-spice powder. Mix everything together thoroughly until well combined. The filling should be thick, flavorful, and hold together when squeezed. Taste and adjust the seasoning with more salt, pepper, or soy sauce as needed. Let the filling cool completely before wrapping, warm filling will make the wrappers soggy.
Prepare Wrapping Station
Set up your dumpling assembly station. Place a clean kitchen towel or parchment paper on your work surface. Have the wonton wrappers, filling, small bowl of water, and a baking sheet lined with parchment paper ready. Keep unused wrappers covered with a damp towel to prevent them from drying out.
Fill the Wrappers
Take one wonton wrapper and place it in the palm of your hand. Spoon about 1 to 1.5 teaspoons of filling into the center of the wrapper. Don’t overfill or they’ll be difficult to seal and may burst during cooking. Dip your finger in water and run it along the entire edge of the wrapper to moisten it. This creates a sticky surface for sealing.
Fold and Pleat
Fold the wrapper in half to create a half-moon shape, bringing the edges together over the filling. Starting from one end, make small pleats along one side of the edge, pinching and pressing firmly to seal as you go. You should create about 3 to 4 pleats along the curve. The pleated side should curve slightly while the other side remains smooth. Press the edges firmly together to ensure a tight seal. Place the finished potsticker on the prepared baking sheet, pleated side up, with the flat bottom sitting on the sheet.
Repeat with Remaining Filling
Continue filling and folding the remaining wrappers until all the filling is used. You should get about 30 potstickers. Arrange them on the baking sheet so they’re not touching, or they might stick together. If you’re not cooking them immediately, you can freeze them at this stage. Once frozen solid, transfer to a freezer bag and cook from frozen when needed.
Make the Dipping Sauce
While you work, make the dipping sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil or sriracha, and sugar. Stir until the sugar dissolves. Add sliced green onions and sesame seeds. The sauce should be balanced between salty, tangy, spicy, and slightly sweet. Adjust to your taste preference.
Cook the Potstickers
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Once hot, arrange 10 to 12 potstickers in the pan, flat side down, making sure they’re not touching. Let them cook undisturbed for 2 to 3 minutes until the bottoms are golden brown and crispy. You should hear them sizzling.
Steam to Finish
Once the bottoms are crispy, carefully pour about 2 to 3 tablespoons of water into the pan, being careful of splattering. Immediately cover the pan with a tight-fitting lid. The water will create steam that cooks the tops of the dumplings. Let them steam for 3 to 4 minutes until the wrappers are translucent and cooked through and the water has evaporated.
Crisp Again
Remove the lid and let any remaining water evaporate completely. Let the potstickers sit in the pan for another 30 seconds to 1 minute to re-crisp the bottoms if needed. They should be golden and crunchy on the bottom, soft and tender on top.
Serve Hot
Transfer the cooked potstickers to a serving platter, crispy side up so everyone can see that beautiful golden bottom. Repeat the cooking process with the remaining potstickers, adding more oil as needed. Serve immediately while hot with the dipping sauce on the side.
Helpful Tips for Success:
1. Make sure the squash is very tender and well-mashed for the best filling texture.
2. Cool the filling completely before wrapping or the wrappers will become soggy.
3. Don’t overfill the wrappers or they’ll be impossible to seal and may burst.
4. Press the edges firmly to seal, any gaps will leak during cooking.
5. Keep unused wrappers covered with a damp towel to prevent drying and cracking.
6. Freeze uncooked potstickers on a baking sheet before storing in bags to prevent sticking.
7. Cook frozen potstickers without thawing, just add an extra minute to the steaming time.
8. Use a nonstick skillet for the easiest release and best crispy bottoms.
9. Don’t skip the pleating, it’s not just decorative but helps them stand upright.
10. The water for steaming will splatter when it hits hot oil, so add it carefully.
11. Make sure all the water evaporates before removing from heat for maximum crispiness.
12. Add cheese to the filling for an extra indulgent, creamy version.
13. Substitute sweet potato for butternut squash for a different but equally delicious flavor.
14. Make the filling a day ahead and refrigerate for easier assembly.
15. Serve with multiple dipping sauces like sweet chili sauce, peanut sauce, or ponzu for variety.
