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| Butternut Squash Potstickers |
"Wonton wrappers stuffed with squash and served with sesame soy sauce. Steamed inexperienced beans make an outstanding accompaniment."
Ingredients :
- 1 butternut squash, halved lengthwise and seeded
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 scallions, white and pale green parts simplest, thinly sliced
- 1 teaspoon ginger
- 20 wonton wrappers
- 1/four cup vegetable oil, divided
- 1 cup water, divided
- Dipping Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 1/four teaspoon sesame seeds
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H7M |
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- Place butternut squash reduce-aspect down in a shallow dish; cowl with plastic wrap.
- Microwave squash till flesh is effortlessly pierced with a fork, approximately 12 mins. Cool until without problems dealt with, about five to ten minutes.
- Scoop squash flesh into a big bowl, discarding pores and skin. Mix brown sugar and a couple of tablespoons soy sauce into the squash. Stir in scallions and ginger.
- Spoon 1 tablespoon squash aggregate into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with final wonton wrappers. Arrange stuffed potstickers on a baking sheet.
- Freeze potstickers until almost strong, approximately 15 minutes.
- Heat 2 tablespoons oil in a huge skillet over medium warmth. Add a layer of potstickers; cook, shaking skillet once in a while, till bottoms are golden, approximately 2 minutes. Flip and add half cup water. Cover and allow steam till cooked thru, approximately three mins. Transfer to a serving dish. Repeat with closing oil and potstickers.
- Mix half of cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve along potstickers.
Notes :
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