• 767de7cd25750cffd9358f8fc6087a80

Squash Pot Stickers

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

Serves 20people
rnut squash, peeled and seeded, flesh cut into 1/2-inch pieces
cup plus 2 tablespoons soy sauce
tablespoons packed brown sugar
teaspoon salt
scallions, white and pale-green parts only, thinly sliced
teaspoon grated peeled fresh ginger
teaspoon sesame seeds
wonton wrappers, thawed if frozen
cup canola oil
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 smoth. Stir in scalions and ginger. Stir together sesame seds, 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 wraper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking shet; 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 cok, 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.

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