BUTTERNUT SQUASH POTSTICKERS
Wonton wrappers stuffed with squash and served with sesame soy sauce. Steamed green beans make an excellent accompaniment.
Provided by Sara s
Categories Main Dish Recipes Dumpling Recipes
Time 1h7m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 2500.2 mg, Sugar 16.4 g
SQUASH POT STICKERS
Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes 20
Number Of Ingredients 9
Steps:
- 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.
BUTTERNUT-GOUDA POT STICKERS
My family can't get enough butternut squash. I had some left over, so I used pot sticker wraps and veggies to create these fun little appetizers. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 15-20 minutes; cool slightly. Scoop out flesh and mash., In a skillet, heat butter over medium heat; saute pepper and onion until tender, 4-6 minutes. Add to squash; stir in cheese, salt, thyme and pepper., Place 1 tablespoon filling on each wrapper (keep remaining wrappers covered with a damp towel). Moisten edge of wrapper with water; fold over to enclose filling, while pleating the front side to form a pouch. Stand on a work surface to flatten bottom, curving ends slightly., In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Place a third of the pot stickers in pan; cook until bottoms are lightly browned, 1-2 minutes. Add 1/4 cup water (water may spatter); cook, covered, until filling is heated through, 3-4 minutes. Uncover; cook until bottoms are crisp and water is evaporated, 1-2 minutes. Repeat twice. Freeze option: Cover and freeze uncooked pot stickers on lightly floured baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 84mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERNUT SQUASH POT STICKERS
I made this up because I'm trying to find interesting uses for seasonal fruits and veggies. I was pleasantly surprised at how this turned out because I don't usually make up recipes! I brought some to work the next day and all of my co-workers enjoyed it, and I hope you will too :) The Chinkiang is a Chinese black rice vinegar. It is a really delicious tasty vinegar. You should be able to find the pot sticker wrappers in the refrigerated section of an Asian food store.
Provided by Deanna Kyre
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the squash and cut it in half. Remove the seeds and discard. Cut squash into large cubes.
- Bring large pot of water to boil and add squash. Cook until soft. (Could also bake, steam, microwave, whatever method you like best for getting squash soft).
- Remove squash from water and place in a large bowl. Mash up squash until there are no more lumps.
- Meanwhile, in a small skillet, heat oil. Add onion, garlic and corn and cook until onion is soft and translucent. Scoop veggies out of skillet and try to leave any oil behind in the pan. Gently fold veggies into butternut squash mash.
- Stir some Parmesan cheese into squash mix. Add salt and more cheese to taste. **It's important to make sure the filling is flavored enough at this stage.
- Add squash mix to center of wrapper. Use finger or brush to wet outer edge of wrapper. Fold wrapper in half and press edges together.
- In large nonstick skillet, heat oil and sprinkle a little salt. Fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. The filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. Cook for 3-5 minutes without lid.
- Add 1 cup water to the skillet and cover when water starts to boil. Cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. If pot stickers do not seem done, add a little more water and let it boil away again.
- To make the dip: Mix equal parts of soy sauce and Chinkiang Vinegar in a bowl.
Nutrition Facts : Calories 406.6, Fat 9.4, SaturatedFat 1.9, Cholesterol 9.7, Sodium 747.2, Carbohydrate 73.1, Fiber 6.7, Sugar 5.8, Protein 11.4
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- In a mixing bowl, combine flour and salt. Add ½ cup of hot water and 1 tbsp of oil. Once combined roughly with a wooden spoon, start combining the dough with your hands. It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon. In my experience it takes another 1-2 tablespoons of water to make the correct consistency dough. Knead it for a few minutes with your hands and then set aside for 30 minutes under a clean kitchen towel or pierced (so that it can breathe) cling film so that the dough doesn’t dry up.
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