Butternut Squash Potstickers
Description
Wonton wrappers are stuffed with butternut squash and scallions and served with a sesame-soy dipping sauce in this fun vegetarian recipe.
Ingredients
•
1 butternut squash, halved lengthwise and seeded
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3 tablespoons brown sugar
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2 tablespoons soy sauce
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2 scallions, white and pale green parts only, thinly sliced
•
1 teaspoon ginger
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20 wonton wrappers
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1/4 cup vegetable oil, divided
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1 cup water, divided
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1/2 cup soy sauce
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1/4 cup water
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1/4 teaspoon sesame seeds
Directions
1
Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
2
Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
3
Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
4
Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
5
Freeze potstickers until almost solid, about 15 minutes.
6
Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
7
Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.