Butternut Squash Potstickers
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Butternut Squash Potstickers

1. Butternut squash, halved lengthwise and seeded - 1
2. Brown sugar - 3 tablespoons
3. Soy sauce - 2 tablespoons
4. Scallions, white and pale green parts only, thinly sliced - 2
5. Ginger - 1 teaspoon
6. Wonton wrappers - 20
7. Vegetable oil, divided - ¼ cup
8. Water, divided - 1 cup
9. Soy sauce - ½ cup
10. Water - ¼ cup
11. Sesame seeds - ¼ teaspoon

How to cook deliciously - Butternut Squash Potstickers

1. Stage

Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.

2. Stage

Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.

3. Stage

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. Stage

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. Stage

Freeze potstickers until almost solid, about 15 minutes.

6. Stage

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. Stage

Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.