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 calories
carbohydrate: 66.7 g
cholesterol: 3.6 mg
fat: 14.6 g
fiber: 6.4 g
protein: 9.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 2500.2 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Wonton wrappers stuffed with squash and served with sesame soy sauce. Steamed green beans make an excellent accompaniment.

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