Oh My Squash Pot Stickers Recipes

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BUTTERNUT SQUASH POTSTICKERS



Butternut Squash Potstickers image

Wonton wrappers stuffed with squash and served with sesame soy sauce. Steamed green beans make an excellent accompaniment.

Provided by Sara s

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h7m

Yield 4

Number Of Ingredients 11

1 butternut squash, halved lengthwise and seeded
3 tablespoons brown sugar
2 tablespoons soy sauce
2 scallions, white and pale green parts only, thinly sliced
1 teaspoon ginger
20 wonton wrappers
¼ cup vegetable oil, divided
1 cup water, divided
½ cup soy sauce
¼ cup water
¼ teaspoon sesame seeds

Steps:

  • Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
  • Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
  • Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
  • Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
  • Freeze potstickers until almost solid, about 15 minutes.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
  • Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 66.7 g, Cholesterol 3.6 mg, Fat 14.6 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 2500.2 mg, Sugar 16.4 g

POT STICKERS TRADITIONAL



Pot Stickers Traditional image

This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.

Provided by SAILIN

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 7h10m

Yield 15

Number Of Ingredients 14

½ pound ground pork
½ medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
½ teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
¾ cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar

Steps:

  • Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  • Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  • In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  • In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.3 g, Cholesterol 12.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 378.3 mg, Sugar 1.2 g

PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Steps:

  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

BUTTERNUT-GOUDA POT STICKERS



Butternut-Gouda Pot Stickers image

My family can't get enough butternut squash. I had some left over, so I used pot sticker wraps and veggies to create these fun little appetizers. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 4 dozen.

Number Of Ingredients 11

1 small butternut squash (about 2-1/2 pounds)
1 tablespoon butter
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
2 cups shredded Gouda cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1/2 teaspoon pepper
1 package (10 ounces) pot sticker or gyoza wrappers
3 tablespoons canola oil, divided
3/4 cup water, divided

Steps:

  • Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 15-20 minutes; cool slightly. Scoop out flesh and mash., In a skillet, heat butter over medium heat; saute pepper and onion until tender, 4-6 minutes. Add to squash; stir in cheese, salt, thyme and pepper., Place 1 tablespoon filling on each wrapper (keep remaining wrappers covered with a damp towel). Moisten edge of wrapper with water; fold over to enclose filling, while pleating the front side to form a pouch. Stand on a work surface to flatten bottom, curving ends slightly., In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Place a third of the pot stickers in pan; cook until bottoms are lightly browned, 1-2 minutes. Add 1/4 cup water (water may spatter); cook, covered, until filling is heated through, 3-4 minutes. Uncover; cook until bottoms are crisp and water is evaporated, 1-2 minutes. Repeat twice. Freeze option: Cover and freeze uncooked pot stickers on lightly floured baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 84mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

SQUASH POT STICKERS



Squash Pot Stickers image

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

1 pound butternut squash, peeled and seeded, flesh cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon salt
2 scallions, white and pale-green parts only, thinly sliced
1 teaspoon grated peeled fresh ginger
1/4 teaspoon sesame seeds
20 wonton wrappers, thawed if frozen
1/4 cup canola oil

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.

HG OH MY SQUASH! POTSTICKERS



Hg Oh My Squash! Potstickers image

Make and share this Hg Oh My Squash! Potstickers recipe from Food.com.

Provided by DustyandSarah

Categories     Vegetable

Time 40m

Yield 25 potstickers, 5 serving(s)

Number Of Ingredients 11

25 small square wonton wrappers (found in the refrigerated section of the supermarket with the other Asian items)
3 1/2 cups peeled and cubed butternut squash (about a pound)
1/2 cup grated carrot
1/4 cup chopped scallion
2 tablespoons low sodium soy sauce
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground ginger
2 tablespoons low sodium soy sauce
1 tablespoon red wine vinegar
1 tablespoon sweet chili sauce

Steps:

  • Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 - 14 minutes, until squash is soft.
  • Meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you're ready to serve the pot stickers.
  • Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, soy sauce, garlic, salt, and ginger, and mix thoroughly. This is your filling. Set aside.
  • Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tablespoons of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and rep eat with all remaining wrappers and filling.
  • Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (Between batches, remove pan from heat and re-spray with nonstick spray.).
  • Serve with sauce and enjoy!

Nutrition Facts : Calories 175.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 3.6, Sodium 837.5, Carbohydrate 37.5, Fiber 3.2, Sugar 3, Protein 5.9

SWEET POTATO POT STICKERS



Sweet Potato Pot Stickers image

I added a Southern twist to pot stickers. The ginger-flavored sweet potatoes are a surprising filling, but are oh so savory and delicious. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

1-1/2 cups finely grated peeled sweet potatoes
1 medium onion, finely chopped
1 cup finely shredded cabbage
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated fresh gingerroot
1 teaspoon pepper
24 pot sticker or gyoza wrappers
2 tablespoons canola oil, divided
1 cup chicken broth, divided
Additional reduced-sodium soy sauce, optional

Steps:

  • In a small bowl, combine the first seven ingredients. Place 1 teaspoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) , Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, arrange pot stickers flat side down in pan; cook for 1-2 minutes or until bottoms are lightly browned., Add 1/2 cup broth; bring to a simmer. Cover and steam for 6-10 minutes or until broth is almost absorbed. Uncover; cook for 1 minute or until bottoms are crisp and broth is evaporated. Serve with additional soy sauce if desired.

Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 127mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

BUTTERNUT SQUASH POT STICKERS



Butternut Squash Pot Stickers image

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

1 medium sweet onion, diced
3 tablespoons extra virgin olive oil
1 cup frozen corn
1 large butternut squash
1/2 tablespoon garlic, minced (from jar)
1/4 cup parmesan cheese, grated
1 (14 ounce) dumpling wrappers (package of pot sticker wrappers)
1/4 tablespoon salt
1 cup water
soy sauce
Chinkiang vinegar

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

OH MY SQUASH! POT STICKERS



Oh My Squash! Pot Stickers image

These Asian-style pot stickers are outrageously good. Make 'em for a crowd or keep them all for yourself!

Provided by PescatariYum

Categories     Asian

Time 25m

Yield 25 wontons, 7 serving(s)

Number Of Ingredients 11

25 wonton wrappers
3 1/2 cups butternut squash
1/2 cup carrot
1/4 cup scallion
2 tablespoons low sodium soy sauce
1 teaspoon minced garlic clove
1/4 teaspoon salt
1/8 teaspoon ground ginger
2 tablespoons low sodium soy sauce
1 tablespoon red wine vinegar
1 tablespoon sweet chili sauce

Steps:

  • Prep: Squash must be peeled and cubed. Carrots must be grated, Scallions must be chopped.
  • Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 - 14 minutes, until squash is soft.
  • Meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you're ready to serve the pot stickers. Sauce includes 2 tbsp low sodium soy sauce, red wine vinegar and sweet chili sauce.
  • Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, 2 tbsp soy sauce, garlic, salt, and ginger, and mix thoroughly. This is your filling. Set aside.
  • Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tablespoons of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and repeat with all remaining wrappers and filling.
  • Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (Between batches, remove pan from heat and re-spray with nonstick spray.).
  • Serve with sauce and enjoy!

Nutrition Facts : Calories 127.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 2.7, Sodium 612.4, Carbohydrate 27.1, Fiber 2.4, Sugar 2.2, Protein 4.3

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