Best 3 Squash Pot Stickers Recipes
In the realm of culinary delights, squash pot stickers have emerged as a delectable treat that tantalizes the taste buds with their delightful combination of textures and flavors. These bite-sized morsels, often referred to as dumplings or gyoza, are not only visually appealing but also bursting with savory goodness. Made from a mixture of squash and other ingredients, wrapped in a thin and chewy dough, and cooked to perfection, squash pot stickers have become a popular choice among foodies and home cooks alike. Whether you're looking for an easy-to-follow recipe for a quick weeknight meal or a more elaborate dish to impress your guests, this article will guide you through the process of creating the perfect squash pot stickers that will leave your taste buds craving more.
Here are our top 3 tried and tested recipes!
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: Use a firm, ripe squash, such as butternut squash or kabocha squash. Avoid using watery squash, such as zucchini or yellow squash.
- Roast the squash: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
- Use a variety of fillings: In addition to the squash, you can add other fillings to your pot stickers, such as cooked ground meat, tofu, vegetables, or cheese.
- Be careful when sealing the pot stickers: Make sure to seal the pot stickers tightly so that they don't burst open while cooking.
- Cook the pot stickers until they are golden brown: Cook the pot stickers in a hot pan until they are golden brown and crispy.
Conclusion:
Squash pot stickers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are perfect for a party or potluck, and they can also be made ahead of time and frozen. With a little planning and effort, you can make delicious squash pot stickers that will impress your family and friends.
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