Squash Pot Stickers With Lantern Sauce

  1. Pot Stickers:
  2. 1. Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water and 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 and stir in scallions and ginger. In a separate bowl, stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce.
  3. 2. Place 1 scant tablespoon filling in the center of each wonton 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.
  4. 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 (hot oil will spatter) 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 lantern sauce.
  5. Lantern sauce:
  6. Stir all ingredients together and let stand at least 2 hours.

stickers, butternut squash, soy sauce, brown sugar, salt, scallions, fresh ginger, sesame seeds, wonton wrappers, canola oil, soy sauce, water, rice wine vinegar, sesame oil, garlic, chili oil, honey

Taken from www.epicurious.com/recipes/member/views/squash-pot-stickers-with-lantern-sauce-50153879 (may not work)

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