Friday, September 11, 2009

Butternut Squash Potstickers

This is a Hungry Girl recipe. It’s totally delicious and really easy, but it takes a little patience to make the potstickers pretty. We—okay, the individual responsible for actually folding the potstickers—is not known for her patience.

For the potstickers:

25 small square wonton wrappers

3 ½ cups peeled and cubed butternut squash

½ cup grated carrots

¼ cup chopped scallions

2 tbsp low-sodium soy sauce

1 tsp minced garlic

1/8 tsp ground ginger

For the dipping sauce:

2 tbsp low-sodium soy sauce

1 tbsp red wine vinegar

1 tbsp sweet chili sauce

1. Place squash in a microwave-safe bowl with ½ cup of water. Cover and zap in microwave for 12-14 minutes, until squash is soft.

2. Combine ingredients for dipping sauce in a small bowl. Refrigerate until ready to serve.

3. Drain excess water from the squash, then mash the squash. Add carrots, scallions, soy sauce, garlic and ginger. Mix thoroughly.

4. Place wonton wrapper on flat surface. Spoon about 1 tbsp of the squash mixture into the center of the wrapper. Dip fingers in water then moisten the edges of the wrapper and fold into a triangle.

5. Repeat and repeat and repeat until you’ve used all of the filling.

6. Spray skillet with oil and bring to medium-high heat. Cook potstickers flat side down first, for 3-4 minutes per side. Re-spray skillet between batches.

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