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Butternut Squash Potstickers

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Butternut Squash Potstickers



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
  • Methods :

  • 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.
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