Fill, seal, crimp…fill, seal, crimp. There’s just something so sweet about taking the time to handcraft delightful potstickers. I always feel proud when all the hard work is on my plate ready to be devoured. Earned indeed.
Now when making these Butternut Squash Potstickers, the amount of filling needed is truly based on your preference. Some like potstickers to be overly stuffed; I on the other hand like a simple bite-sized dollop of filling, just enough so I can still taste the steamed wrapper and crunch through the pan-fried part. Everything should have an equal “yumminess” factor and that includes texture.
When talking about “yumminess,” how do we get the best sweet and rich flavors possible from vegetables? In this case, it would be by roasting the ingredients to bring out its natural flavors. With a touch of fish sauce and pan-frying in sesame oil, you can bet all these disappeared from my Vietnamese Thanksgiving as soon as they hit the table. And because I saw them being eaten as quickly as I was making them, I secretly hid a container of uncooked ones for myself to enjoy later.
If you’d like to make these a bit earlier in the day or even the night before, store them in an airtight container that has been lined with parchment paper and a light dusting of flour. Before closing the container, place plastic wrap over the top of the container (not touching the potstickers); then refrigerate. No one ever has to know you made them in advance or that you stashed away a few for yourself.
- 2 cups roasted butternut squash, mashed
- 4 roasted shallots, minced
- 3 cloves roasted garlic, mashed
- 1/2 tsp fish sauce
- 1 package round potsticker wrappers
- all-purpose flour, for dusting
- 1 tbsp sesame oil (for each batch of cooking)
- 1/3 cup water (for each batch of cooking), plus more to seal the potstickers
- Sauce Ingredients:
- 1 1/2 tsp sugar
- 1/4 cup soy sauce
- 1/4 cup water
- 1 stalk green onions, chopped
- 1 serrano pepper, thinly sliced
- Quick Note: To roast the butternut squash, shallots and garlic, line a baking sheet with foil, place the vegetable on the sheet and transfer to a 400-degree F oven to roast for 40 minutes. (The squash may take longer depending on the size; cut into sections to expedite the roasting time.)
- Make the filling by combining the butternut squash, shallots, garlic and fish sauce in a bowl and mixing thoroughly.
- Lightly dust the workspace with flour. Fill the potsticker wrappers with approximately 1 round teaspoonful of the filling, brush water around the edge of the wrapper and bring the wrapper sides together to seal by crimping. Stand each filled potsticker upright by pressing the bottoms gently on the floured surface. Continue making the remainder potstickers.
- Cook in a nonstick pan over medium-high heat by adding 1 tablespoon of sesame oil and placing the potstickers evenly spaced in the preheated pan to cook for a few minutes, just until the bottoms are golden brown. Quickly add 1/3 cup of water and cover with a lid for 3 minutes to steam. Uncover and cook until the water has dissolved; adjust the heat accordingly. Transfer to a plate, and repeat the process until all the potstickers are cooked.
- To create the sauce, combine the sugar, soy sauce and water in a bowl and whisk until the sugar has dissolved. Add the green onions and serrano pepper and allow to sit for a few minutes before serving alongside the potstickers.