These autumn harvest butternut squash potstickers are the perfect fusion of fall flavors and classic Asian-inspired dumplings. Filled with a creamy butternut squash and fragrant herb filling, these crispy potstickers offer a warm, comforting bite in every piece. Whether served as an appetizer, snack, or main dish, they bring the flavors of fall to your table in a delightful and unexpected way.
Key Information:
- Preparation time:
20 minutes
- Cooking time:
15 minutes
- Total time:
35 minutes
- Number of servings:
4-6
- Serving size:
4-5 potstickers
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 5g
- Carbohydrates: 36g
- Fat: 10g
- Fiber: 4g
- Sodium: 400mg
Ingredients:
For the Filling:
- 300g (2 cups) roasted butternut squash, mashed
- 60g (1/2 cup) ricotta cheese
- 2 tbsp (30g) grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp (15g) fresh sage, finely chopped
- 1 tbsp (15g) fresh thyme, chopped
- 1/2 tsp (2g) ground nutmeg
- Salt and pepper, to taste
For the Potstickers:
- 30-40 round dumpling wrappers (store-bought or
homemade)
- 2 tbsp (30ml) vegetable oil (for frying)
- 60ml (1/4 cup) water (for steaming)
- Soy sauce or balsamic reduction, for dipping
- Fresh herbs for garnish (optional)
Method of Preparation:
For the Filling:
- Roast the butternut squash: Preheat the oven to 200°C (400°F). Peel and cube a
butternut squash, toss it with olive oil, salt, and pepper, and roast on a
baking sheet for 25-30 minutes until soft and caramelized. Let cool
slightly, then mash.
- Prepare the filling:
In a medium bowl, combine the mashed butternut squash, ricotta, Parmesan,
minced garlic, chopped sage, thyme, nutmeg, and a pinch of salt and
pepper. Stir until smooth and well mixed.
For the Potstickers:
- Fill the wrappers:
Place about 1 tablespoon of the squash mixture into the center of each
dumpling wrapper. Wet the edges of the wrapper with a little water, then
fold the wrapper in half and press the edges together, pleating them
slightly to seal tightly.
- Cook the potstickers:
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over
medium heat. Place the potstickers in the pan in a single layer (seam side
up) and cook for 2-3 minutes until the bottoms are golden brown and
crispy.
- Steam the potstickers:
Once the bottoms are crisp, add 1/4 cup of water to the pan, cover with a
lid, and let the potstickers steam for 3-4 minutes until the wrappers are
tender and the filling is heated through. Remove the lid and let any
remaining water evaporate, allowing the bottoms to crisp up again for
about 1 minute.
- Serve:
Remove the potstickers from the pan and serve hot with soy sauce or a
balsamic reduction for dipping. Garnish with fresh herbs if desired.
Tips for Culinary Success:
- Roast the squash for extra flavor: Roasting the butternut squash deepens its flavor and
caramelizes the edges, adding extra sweetness and richness to the filling.
- Don’t overfill the wrappers: Use about 1 tablespoon of filling per wrapper to
prevent the potstickers from bursting while cooking.
- Freeze extras:
Potstickers freeze well—lay them on a baking sheet and freeze until solid,
then transfer to a freezer bag. Cook directly from frozen, adding 1-2
minutes to the steaming time.
- Customize the filling:
Add finely chopped cooked kale, spinach, or mushrooms to the filling for
added texture and flavor.
- Use store-bought wrappers for convenience: While homemade wrappers are great, store-bought
dumpling wrappers are perfect for a quick and easy prep.
Frequently Asked Questions (FAQs):
- Can I make these potstickers ahead of time? Yes! You can assemble the potstickers and refrigerate
them for up to 1 day before cooking, or freeze them for longer storage.
- Can I make these potstickers vegan? Absolutely! Substitute the ricotta and Parmesan with
vegan alternatives or use tofu instead to keep the filling creamy while
maintaining the same texture.
- What other dipping sauces work well? Aside from soy sauce and balsamic reduction, try a
ginger soy sauce, chili oil, or a honey-balsamic glaze for a sweeter
complement to the savory filling.
- Can I bake the potstickers instead of frying them? Yes! You can bake them in the oven at 200°C (400°F)
for about 15-20 minutes, or until they’re golden and crispy. Brush them
with oil before baking for a nice crispy texture.
- How do I store leftover potstickers? Store cooked potstickers in an airtight container in
the fridge for up to 3 days. Reheat them in a hot skillet to regain the
crispy texture.
These autumn harvest butternut
squash potstickers are the perfect fusion of fall flavors and Asian-inspired
cooking. With their crispy exterior and rich, creamy filling, they’re a unique
and delightful addition to any meal. Whether you’re making them as an appetizer
or a main dish, these potstickers will bring cozy, seasonal warmth to your
table. Pair them with your favorite dipping sauce and enjoy the flavors of
autumn in every bite!