Squash Pot Stickers

Name: Squash Pot Stickers
Ingredients: 1 pound butternut squash, peeled and seeded, flesh cut into ½-inch pieces; 0.5 cup plus 2 tablespoons soy sauce; 3 tablespoons packed brown sugar; 0.25 teaspoon salt; 2 scallions, white and pale-green parts only, thinly sliced; 1 teaspoon grated peeled fresh ginger; 0.25 teaspoon sesame seeds; 20 wonton wrappers, thawed if frozen; 0.25 cup canola oil

3.2

(129)

6 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Yield:

20

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

Ingredients

1 pound butternut squash, peeled and seeded, flesh cut into ½-inch pieces
½ cup plus 2 tablespoons soy sauce
3 tablespoons packed brown sugar
¼ teaspoon salt
2 scallions, white and pale-green parts only, thinly sliced
1 teaspoon grated peeled fresh ginger
¼ teaspoon sesame seeds
20 wonton wrappers, thawed if frozen
¼ cup canola oil

Directions

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.
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.
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.