Butternut Squash Potstickers recipe
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Ingredients
- 1 butternut squash, halved lengthwise and seeded 3 tablespoons brown sugar 2 tablespoons soy sauce 2 scallions, white and pale green parts only, thinly sliced 1 teaspoon ginger 20 wonton wrappers ¼ cup vegetable oil, divided 1 cup water, divided ½ cup soy sauce ¼ cup water ¼ teaspoon sesame seeds
Nutrition Info
- 415.5 caloriescarbohydrate: 66.7 gcholesterol: 3.6 mgfat: 14.6 gfiber: 6.4 gprotein: 9.2 gsaturatedFat: 2.3 gservingSize: -sodium: 2500.2 mgsugar: 16.4 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Potstickers
Directions
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Place butternut squash cut-side down in a shallow dish, cover with plastic wrap.
Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
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.
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.
Freeze potstickers until almost solid, about 15 minutes.
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.
Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.