Pumpkin Potstickers with Spicy Mustard Honey Sage dipping sauce
by Lisa Villiarimo
The Aloha Lifestyle
Ingredients:
1 Kabocha pumpkin squash--approx. 2 lbs (can substitute butternut squash or other pumpkin)
1 Cup chopped watercress, washed very well under running water.
1 can water chestnuts, drained
4” piece of fresh ginger
3 cloves garlic
4 stalks green onions
8 leaves fresh sage
1 pkg wonton or gyoza wrappers (36 pcs)
sea salt & pepper to taste
olive oil
Cornstarch for dusting
Method:
Wash outside of kabocha pumpkin, cutting off any bumpy areas. Cut pumpkin in half and scrape seeds out. (Save seeds for roasting later)
Cut pumpkin into 2” wedges and place on a parchment paper lined sheet tray. Drizzle both sides with olive oil, salt & pepper. Roast at 400º for 20-25 minutes or until tender. Dice water chestnuts into small pieces. Peel ginger with a spoon and dice finely. Dice garlic finely. Slice green onions finely. Dice sage finely. Wash watercress very well under running water, ensuring any dirt or grit is removed. Chop it into 1/2” pieces, leaving thick stems behind.
Once pumpkin is cooled, using your knife or a spoon, remove flesh from pumpkin but leave 1/2” of flesh attached to skin. Cut pumpkin skins into 1/2” pieces. **Skip this step if using another pumpkin other than Kabocha**
To a bowl, add inner pumpkin flesh and mash well. Add water chestnuts, watercress, ginger, garlic, green onions, sage and mix well. Add pumpkin skins and fold in gently.
Folding potstickers:
Place a teaspoon of pumpkin mix in the center of the potsticker wrapper. Brush half the dough edge with a little water to help it stick. Take the dough between your thumb and index finger and press the dough together starting from the left. Fold the dough on one side and make a curly loop. Keep folding the dough back and forth like this until the end. Press out any air that is still inside the dough. Make sure you close it well using more water, if necessary. Put the potstickers on a tray dusted with corn starch. From this point, you can pan fry the potstickers, or freeze up to 3 months.
Heat a ceramic, non-stick (not teflon) or cast iron frying pan with a small amount of oil on medium-high. Place the potstickers in the pan, flat side down. Cook for a few minutes, then add 1/2 cup water and cover pan with a lid. Cook until pasta is cooked and bottom is browned. Garnish with radish sprouts and serve with dipping sauce.
**For a fancy, extra crispy addition, just before the potstickers are finished cooking, add a little bit (3 Tbsp) of cornstarch slurry. With the lid off, let the mixture crisp up. Once crispy, turn the heat off, use a spatula to get under the potstickers to loosen but not break apart. Place a plate over the potstickers and invert pan.
***You can also put this pumpkin mixture into a pie crust. Bake according to crust instructions.***
Spicy Mustard Honey Sage dipping sauce
Ingredients:
1/4 Cup spicy mustard (Chinese, Dijon etc.)
1/4 C honey
3 Tbsp rice vinegar
3 Tbsp water
1 Tbsp diced ginger
1 tsp diced garlic
1 Tbsp diced green onion
1 Tbsp diced sage
4 Tbsp avocado oil
salt & pepper to taste
Method:
Mix all ingredients. Add more of any ingredient to your taste.
by Lisa Villiarimo
The Aloha Lifestyle
Ingredients:
1 Kabocha pumpkin squash--approx. 2 lbs (can substitute butternut squash or other pumpkin)
1 Cup chopped watercress, washed very well under running water.
1 can water chestnuts, drained
4” piece of fresh ginger
3 cloves garlic
4 stalks green onions
8 leaves fresh sage
1 pkg wonton or gyoza wrappers (36 pcs)
sea salt & pepper to taste
olive oil
Cornstarch for dusting
Method:
Wash outside of kabocha pumpkin, cutting off any bumpy areas. Cut pumpkin in half and scrape seeds out. (Save seeds for roasting later)
Cut pumpkin into 2” wedges and place on a parchment paper lined sheet tray. Drizzle both sides with olive oil, salt & pepper. Roast at 400º for 20-25 minutes or until tender. Dice water chestnuts into small pieces. Peel ginger with a spoon and dice finely. Dice garlic finely. Slice green onions finely. Dice sage finely. Wash watercress very well under running water, ensuring any dirt or grit is removed. Chop it into 1/2” pieces, leaving thick stems behind.
Once pumpkin is cooled, using your knife or a spoon, remove flesh from pumpkin but leave 1/2” of flesh attached to skin. Cut pumpkin skins into 1/2” pieces. **Skip this step if using another pumpkin other than Kabocha**
To a bowl, add inner pumpkin flesh and mash well. Add water chestnuts, watercress, ginger, garlic, green onions, sage and mix well. Add pumpkin skins and fold in gently.
Folding potstickers:
Place a teaspoon of pumpkin mix in the center of the potsticker wrapper. Brush half the dough edge with a little water to help it stick. Take the dough between your thumb and index finger and press the dough together starting from the left. Fold the dough on one side and make a curly loop. Keep folding the dough back and forth like this until the end. Press out any air that is still inside the dough. Make sure you close it well using more water, if necessary. Put the potstickers on a tray dusted with corn starch. From this point, you can pan fry the potstickers, or freeze up to 3 months.
Heat a ceramic, non-stick (not teflon) or cast iron frying pan with a small amount of oil on medium-high. Place the potstickers in the pan, flat side down. Cook for a few minutes, then add 1/2 cup water and cover pan with a lid. Cook until pasta is cooked and bottom is browned. Garnish with radish sprouts and serve with dipping sauce.
**For a fancy, extra crispy addition, just before the potstickers are finished cooking, add a little bit (3 Tbsp) of cornstarch slurry. With the lid off, let the mixture crisp up. Once crispy, turn the heat off, use a spatula to get under the potstickers to loosen but not break apart. Place a plate over the potstickers and invert pan.
***You can also put this pumpkin mixture into a pie crust. Bake according to crust instructions.***
Spicy Mustard Honey Sage dipping sauce
Ingredients:
1/4 Cup spicy mustard (Chinese, Dijon etc.)
1/4 C honey
3 Tbsp rice vinegar
3 Tbsp water
1 Tbsp diced ginger
1 tsp diced garlic
1 Tbsp diced green onion
1 Tbsp diced sage
4 Tbsp avocado oil
salt & pepper to taste
Method:
Mix all ingredients. Add more of any ingredient to your taste.
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