A friend gave me a winter squash and I wanted to try something different with it. The same friend then sent me her CSA’s newsletter and their was a recipe for butternut squash pot stickers. Figured why not – a winter squash could take the place of the butternut squash. I had some wrappers in the freezer and all the other ingredients – only changed a couple of things in the recipe. I have been creating recipes using grape seed flour for a company and figured I would try adding some to this recipe too.
I served them with some curry cauliflower and it was a lovely dinner. I like both the plain and the grape seed flour pot stickers. Stella preferred the plain ones and ate them without dipping in the sauce. They made enough so that I could freeze enough for 2 more dinners (or 4 more people).
Winter Squash Pot Stickers
1 pound winter squash, peeled and seeded, flesh cut into 1/2-inch pieces
1/2 cup plus 2 tablespoons soy sauce
3 tablespoons maple syrup
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 olive oil
1. Cut the squash in half, scoop out the innards and seeds, peel the skin off with a knife and cut into 1/2″ pieces.
2. Put squash, 2 tablespoons soy sauce, maple syrup, 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.
3. Transfer the squash to a medium bowl; mash with a fork until smooth.
4. Cut the scallions and grate the ginger and add to the squash.
5. If you want add about 1 Tbl grape seed flour to the mixture – mix well.
6. Stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy
sauce in a bowl; set sauce aside.
7. Place 1 tablespoon filling in the center of each wrapper; brush edges with water. I put some water in a ramekin and used my finger to rub water on the wrapper. Bring up corners to make a half circle or triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.
8. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 pot stickers, 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 a sesame-soy dipping sauce.