Here in Hawai’i we love dim sim and dumplings. As a vegan, it is worth learning how to make them ourselves. Luckily, here on Tasty and Meatless, Chef Sharon Kobayashi came to show us her technique to perfect potstickers, which you can watch here. Once you know how to make them you can stuff them with anything you want. This recipe pairs velvety squash with sage and walnuts for dumplings loaded with the flavors of the fall season.
Gyoza Potstickers with Kabocha Squash Filling
- 3 lb kabocha squash
- 3 tablespoons flaxseed oil
- 1 teaspoon ground sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup walnuts, chopped
- 30 gyoza wrappers
Preheat the oven to 400*F. Cut the squash in half and remove all of the seeds. Line a cooking sheet with foil and lightly spray or rub with olive oil to coat the sheet. Bake the squash, cut side down for approximately 20 – 30 minutes or until the color turns a golden brown and the skin is tender enough to stick a knife into. You can bake the squash with the seeds still in it but it will take slightly longer (about 10 more minutes). The advantage is that the seeds scoop put easily after being cooked with the squash. Let the squash cool down to the touch. Scoop out the squash meat with a spoon and place into a mixing bowl. Mash the squash well with a fork; it is nice to keep some of the lumps as it adds texture to the filling. Add the flaxseed oil, the sage, the salt and the pepper. Mix well until all the flavors are blended.
You can cook the gyoza dumplings many different ways. Steam them in a steamer, boil in a soup, or spray lightly with cooking oil and bake in the oven until crispy. You can also freeze the dumplings and use them later. To cook them in the traditional way, heat a nonstick pan at medium high, add 1 tablespoon olive oil making sure that the oil coats the bottom of the pan. Place the gyoza flat side down in the pan and add water to about 1/4” up the sides of the gyoza dumplings and cover. Cook until all the water has evaporated and the gyoza is brown on the bottom, about 7-10 minutes. You know the water is gone when the pan begins to “sing.” If the gyoza skin is not fully cooked and soft just add more water and cover again.
Serve this dish with a delicious Balsamic Vinegar and Truffle Oil dipping sauce (recipe below). They are also great served over a Watercress Tofu Salad made with chunks of tofu, watercress, tomato, green onion, and bean sprouts. Chop up all the veggies, build the salad high, and place the goyza on the top of the salad. Drizzle the dipping sauce over everything and enjoy!
Dipping Sauce Balsamic Vinegar and Truffle Oil
- 1 cup soy sauce
- 1/4 cup sugar
- 3 tablespoons balsamic vinegar
- 1 inch piece ginger sliced
- 1-2 tablespoons white truffle oil
- 3 tablespoons water (optional)
Bring the soy sauce to a boil, add the sugar and slices of ginger and stir. As soon as it boils, remove from the heat and add the balsamic vinegar and truffle oil. The truffle oil will add an amazing taste to this dish so be brave and go out and get some! If you do not have truffle oil you can use sesame oil. Add the water only if you feel that the sauce is too salty. Let the ginger steep like a tea bag in the sauce for a while. You can add a little more truffle oil to taste if you want more flavor. Make sure to taste the sauce periodically and remove the ginger as soon as it gets to the strength that you like it so the flavor does not get too strong or too bitter.