Pumpkin and miso potstickers

Name: Pumpkin and miso potstickers
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 4-6
Cuisine: Chinese
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

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Pumpkin and miso potstickers

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!