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vegan potstickers

Delicata Squash & Brussels Sprout Potstickers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kate Kasbee
  • Prep Time: 1 hour
  • Cook Time: 50 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: Vegan


These vegan potstickers are filled with roasted delicata squash, Brussels sprouts, and kale. When dipped in a savory sesame soy sauce, the result is a flavor bomb that’s too good to describe!


  • 2 delicata squash (about 6-inches long)
  • 1 Tbsp. olive oil
  • Pinch of salt
  • 1 cup shredded Brussels sprouts (discard tough pieces)
  • 1 cup kale, finely chopped
  • 4 scallions (dark green parts only)
  • 2 Tbsp. shallot, minced
  • 1 tsp. ginger, grated
  • 4 tsp. reduced-sodium soy sauce (or coconut aminos)
  • 2 tsp. sesame oil
  • 1 Tbsp. coconut oil, for cooking
  • 1 package Twin Dragon Asian Gyoza Wrappers (48 count)

Sesame Soy Dipping Sauce:

  • 2 Tbsp. reduced-sodium soy sauce (or coconut aminos)
  • 1 tsp. sesame oil
  • 1 tsp. rice vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. water
  • 1 garlic clove, minced
  • ½ tsp. red chili pepper flakes
  • 1 tsp. cornstarch
  • 1 Tbsp. green onion
  • 1 tsp. sesame seeds


  1. Preheat your oven to 400F and line two baking sheets with parchment paper. Cut the ends off the squash and discard. Slice the squash in half lengthwise, scoop out the seeds and then cut each half into ½-inch pieces.
  2. Arrange the squash on the baking sheets in a single layer. Toss with olive oil and salt and roast for 10 minutes. Lower the oven temperature to 350F and roast for 5 to 10 minutes more. When done, the squash should be soft, but not brown.
  3. Meanwhile, make the rest of the filling by combining the Brussels sprouts, kale, scallions, shallot, ginger, soy sauce, and sesame oil in a large mixing bowl.
  4. When cool enough to handle, peel the skin from the squash by hand and discard. Toss the squash into the mixing bowl and use your hands to squish and mix everything together.
  5. Fill a small bowl with water and set it next to your workstation. To make the potstickers, place a teaspoon of the squash mixture into the middle of a gyoza wrapper. Wet your finger and run it along the edge of the wrapper on the side closest to you. Fold the other edge of the circle up and over the filling to meet the wet side and press to stick. Use a pinching motion along the sealed edge to create a crimping effect and set aside on a clean baking sheet. Repeat with the remaining gyoza wrappers.
  6. Warm the coconut oil in a medium-sized skillet over medium heat. When hot, add 4 or 5 potstickers to the pan and cook for 2 minutes, until the bottoms are lightly golden and crisp. Use tongs to carefully flip the potstickers to cook on the other side. Return the cooked potstickers to the baking sheet to cool while you prepare the rest. When you’re done, transfer the potstickers to a serving platter. Carefully wipe the skillet clean and return to medium-low heat.
  7. To make the dipping sauce, put all of the ingredients in a small bowl and whisk to combine. Pour the sauce into the skillet and stir until the mixture thickens, about 2 to 3 minutes. Pour the sauce back into the bowl and serve with the potstickers.


One serving is four potstickers.


  • Serving Size:
  • Calories: 142
  • Sugar: 3.7 g
  • Sodium: 391.6 mg
  • Fat: 3.6 g
  • Carbohydrates: 24.8 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg