Roasted butternut squash puree filled potstickers. Slightly crunchy on the bottom and soft on top, these sweet roasted butternut squash potstickers are the perfect appetizers.
I know it sounds strange, but I’ve been thinking of butternut squash potstickers since Thanksgiving. And of course, most of us probably associate butternut squash with fall. But why should we limit such a great ingredient to only a few months at the end of the year when it’s still available now?
You would think I would have worked on these potstickers as soon as I was inspired, but nope, it really did take me this long to finally get around to making it.
See, around Thanksgiving, I was watching an episode of the Chew. Have you seen it? I’m totally hooked on that show since their recipes are easy to follow with relatively common ingredients, exactly what I’m always looking for. In this particular episode that I watched, they visited a potsticker restaurant called Mimi Cheng’s Dumplings. I have never been there, but that doesn’t mean I can’t be inspired! The co-host of the show talked with the owners about making Thanksgiving potstickers. These potstickers are stuffed with turkey, stuffing, and cranberry sauce. Which led me to think of uncommon ingredients in potstickers.
So I thought, why not roasted butternut squash potstickers?
I love the creamy sweet filling of the potsticker. That slight crunch at the bottom, a stark contrast from the soft steamed top.
Maybe because it’s so simple to do and I don’t have to cut them. Oh my gosh! If you have never cut into squash before, it is ridiculously hard. Sometimes I wonder if the knife is strong enough for the job. So, either use precut butternut squash, or roast them.
Want to know how I make my roasted butternut squash puree? Easy, but unfortunately, time consuming.
Slice the butternut squash in half. And then use a spoon to carve out all the seeds and fiber from the center. Drizzle maple syrup onto the hollowed out areas.
Place the two butternut squash halves onto a foil lined baking pan. I used a 13×9 inch baking pan. Pour about a cup of water into the pan to keep the bottom moist. Cover the butternut squash with a foil. Place the baking pan into the oven to roast for about 1 ½ – 2 hours at 350F.
Once the butternut squash is done, it will be easy to scoop out with a spoon. Make sure to drain the butternut squash so that there isn’t too much liquid. Otherwise, it will be very hard to wrap into potstickers. Mash the butternut squash until it becomes puree like. Add a little bit more maple syrup to heighten the flavor.
Spoon about 1 ½ teaspoon of the butternut squash puree into the center of the potsticker wrap.
You can wrap the potsticker in multiple ways. I had two that I liked.
Excuse the awkward photos. I couldn’t balance both holding the camera and demoing. I really needed an extra hand to do all this!
Fold the potsticker in half. Pinch the two ends together and push towards the center. Pinch the edges together to seal the potsticker. You may have to wet your fingers and run it along the edges to create a better seal.
You can also fold the potsticker wrap in half and fold pleats on one side. Then pinch the edges together to create a seal.
You can mix and match styles too!
Add a little bit of vegetable oil to a medium sized skillet. You want just enough oil to lightly coat the bottom of the skillet. Let the oil heat over low heat for about a minute.
Place the potstickers in the skillet and lightly fry just the bottom part until it becomes golden brown, about a minute.
Once the bottoms of the potstickers turn golden brown, pour water over the top of the potstickers to keep it moist. Cover the skillet with a lid and allow the steam to cook the top part of the potstickers.
Serve the potstickers warm with your favorite dipping sauce.
- 1 medium sized butternut squash
- 2 tablespoons maple syrup
- ½ cup water
- 2 tablespoons maple syrup
- 1 package of potsticker wrappers (about 36 round sheets)
- 2 tablespoons vegetable oil
- Soy sauce and lemon for dipping
- Preheat the oven to 350F.
- Cut the butternut squash in half and remove the seeds and fiber from the center. Drizzle one tablespoon of maple syrup into each of the hollowed out part of the butternut squash halves.
- Place the butternut squash onto a foil lined baking pan.
- Pour ½ cup of water into the pan around the butternut squash to keep it moist. Cover the butternut squash with foil.
- Place the baking pan into the oven for about 1 ½ - 2 hours until the butternut squash is soft. Remove the butternut squash from the oven and allow them to cool for a few minutes.
- Drain the butternut squash well. Use a spoon to scoop out the butternut squash out from its shell. Drizzle the rest of the maple syrup over the butternut squash. Mash the butternut squash until it becomes puree-like.
- Put about 1 ½ teaspoons of butternut squash puree in the center of the potsticker wrapper. Pinch the ends together to create pleats or four corners. See post for details.
- Add about 2 tablespoons of vegetable oil into a skillet to lightly coat the bottom of the pan. Allow the oil to warm over low heat.
- Place the potstickers into the skillet to lightly fry the bottom of the potstickers until they become golden brown. Pour about ⅓ cup water over the top of the potstickers to keep them moist. Cover the skillet with a lid and allow the steam to cook the potsticker for a few minutes.
- Repeat until all the potstickers are cooked.
- Serve the potstickers warm with favorite dipping sauce.