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Summer Squash Pot Stickers


3 summer squash, grated

3 eggs, divid

1 tablespoon ginger, grated or minced

2 scallions, finely chopped

Salt and pepper

20 wonton wrappers

2 tablespoons sesame oil


2 lemons, zested and juiced

1/3 cup tamari

2 tablespoons nutritional yeast

1 tablespoon minced garlic

Vegetable oil and Water for frying/steaming


  1. Salt the grated squash lightly, then drain as much liquid as possible from the squash. (Wrap in a clean towel or cheesecloth and squeeze).
  2. Beat 1 egg in a medium bowl and toss with the drained squash, ginger and scallion. Season with salt and pepper.
  3. Make an egg wash by beating the 2 remaining eggs with 2 tablespoons water.
  4. Drop a tablespoon of mixture on each wonton. Using your fingers, smear egg wash along the edges of the wontons then fold the edges on top of one another and press to seal. Pleat the pot stickers.
  5. Heat the sesame oil in a large skillet. When it’s quite hot, add pot stickers. Fry a few minutes until a nice crispy brown bottom forms, then slowing add a bit of water to the pan and quickly cover with a lid. Steam 2-3 minutes and remove.
  6. Whisk together the sauce and serve.