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Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce.

  • Yield: Makes 20

Source: Martha Stewart Kids, Fall

Ingredients

  • 1 pound butternut squash, peeled and seeded, flesh cut into 1/2-inch pieces
  • 1/2 cup plus 2 tablespoons soy sauce
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon salt
  • 2 scallions, white and pale-green parts only, thinly sliced
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon sesame seeds
  • 20 wonton wrappers, thawed if frozen
  • 1/4 cup canola oil

Directions

  1. Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water; bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain. Transfer to a medium bowl; mash with a fork until smooth. Stir in scallions and ginger. Stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce in a bowl; set sauce aside.

  2. Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.

  3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with dipping sauce.

Reviews Add a comment

  • eamorales87
    27 FEB, 2015
    I made this for dinner last night and was underwhelmed. The recipe made a LOT of filling (I had circular wonton wrappers, so maybe square ones would have accommodated more filling, but still...). I only used 1/4 cup of soy sauce, and to me the filling just tasted like slightly sweet, slightly ginger-y soy sauce. If I was making again I don't think I'd add any soy sauce to the mashed squash, and would probably toss in some carrots, yellow onions or other veggies to bring a little more flavor.
    Reply
  • Auditeach04
    18 OCT, 2012
    I was a bit nervous when I first tasted the mixture...but once they were browned in the oil, YUM! I will def make these again!
    Reply
  • Missalish
    15 FEB, 2012
    These are awesome and very easy. I added a few squirts of Siracha to the dipping sauce. I will make extra and put in a freezer bag for another day.
    Reply
  • tdevenzio
    5 MAR, 2011
    These were great! I made them with my 7 year old - she loved working with the wrappers. We used baked sweet potatoes instead of the butternut squash, since this is what I had on hand. Delicious!
    Reply
  • kaylarae
    31 OCT, 2010
    My first time making pot stickers, and these were great! I call them squash stickers :) To the previous poster, I used a "honey soy dipping sauce' recipe from the food network web site and it was delicious with these :)
    Reply
  • Jojofreckles
    30 OCT, 2010
    I'd like to have recipe suggestions for the dipping sauce, please.
    Reply