Crujientes empanadillas rellenas de suave relleno de calabaza y miso: ¡estas potstickers son absolutamente deliciosas!
Rated 3.4 stars by 18 users, click here to rate this recipe.
Category
Dinner
Servings
4-6
Prep time
50 minutes
Cook time
10 minutes
Crunchy dumplings filled with smooth pumpkin and miso filling - these potstickers are absolutely delicious!
Ingredients
- 1/2 butternut pumpkin, diced
- 1 tbsp miso
- 1 tbsp saki
- 1 tbsp soy sauce (for pumpkin)
- Oil for the roasting tray
- 3 tbsp pumpkin seeds
- 1 bunch chives, sliced (not too fine)
- 0.5 tsp ground white pepper
- 1 tbsp soy sauce (for mix)
- 1 tsp sesame oil (or pumpkin seed oil)
- 0.5 tsp Shichimi Togarashi
- 1 packet gyoza wrappers
Directions
Turn the oven on to 180c. In a small bowl, mix the miso, saki and 1 tbsp soy sauce.
- Dress the pumpkin in the miso mix and place it onto an oven tray and drizzle with oil.
- Roast for 20-25 minutes or until the pumpkin is soft, then let it cool for 15 minutes.
- Add the cooked pumpkin to a bowl along with the other seasonings and spices and mix well.
- Fill the gyoza wrappers and fold them (shown in video). Store in the fridge uncovered until you are ready to cook them.
- To cook the potstickers, place a pan over medium-high heat and add some oil to the pan (I used peanut) place the potstickers in the pan and cook until golden brown on the bottom.
- Cover with a lid and then lift the corner and carefully pour in about 2-3 tablespoons of water and quickly place the lid back on.
- Steam for 4-5 minutes, then remove the lid and you're good to go!
