Squash Pot Stickers With Lantern Sauce Recipes

BUTTERNUT SQUASH POTSTICKERS

Steps:

• Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
• Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
• Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
• Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
• Freeze potstickers until almost solid, about 15 minutes.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
• Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

SQUASH POT STICKERS

Steps:

• 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 smooth. Stir in scallions and ginger. Stir together sesame seeds, 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 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.
• 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 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.

SQUASH O'LANTERN WITH DUNGENESS CRAB

Steps:

• Bring a large pot of water to a boil. Preheat a pizza oven or regular oven to 350 degrees F.
• Carefully cut the acorn squash in half, not just by simply slicing through, but by cutting it into a flower shape--as if you were decorating for Halloween. In other words, create jagged edges by making 45 degree slices that connect all around the circumference of the acorn squash. Scoop out the seeds from both sides of the squash.
• Add the cleaned, "flower" acorn squash halves to the boiling water and blanch to slightly soften, about 10 minutes. Remove from the boiling water and let cool to the touch.
• Meanwhile, gently mix together the crab, mayonnaise, egg yolk, Dijon mustard, fish sauce and chives in a medium bowl. Season with salt and pepper.
• Divide the crab mixture between the 2 halves of the squash and place in a 9-by-13-inch or oval baking dish. Bake, rotating the pan halfway through cooking, until everything is golden brown, about 30 minutes. Garnish with fresh dill before serving.

BUTTERNUT SQUASH POT STICKERS

Steps:

• Peel the squash and cut it in half. Remove the seeds and discard. Cut squash into large cubes.
• Bring large pot of water to boil and add squash. Cook until soft. (Could also bake, steam, microwave, whatever method you like best for getting squash soft).
• Remove squash from water and place in a large bowl. Mash up squash until there are no more lumps.
• Meanwhile, in a small skillet, heat oil. Add onion, garlic and corn and cook until onion is soft and translucent. Scoop veggies out of skillet and try to leave any oil behind in the pan. Gently fold veggies into butternut squash mash.
• Stir some Parmesan cheese into squash mix. Add salt and more cheese to taste. **It's important to make sure the filling is flavored enough at this stage.
• Add squash mix to center of wrapper. Use finger or brush to wet outer edge of wrapper. Fold wrapper in half and press edges together.
• In large nonstick skillet, heat oil and sprinkle a little salt. Fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. The filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. Cook for 3-5 minutes without lid.
• Add 1 cup water to the skillet and cover when water starts to boil. Cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. If pot stickers do not seem done, add a little more water and let it boil away again.
• To make the dip: Mix equal parts of soy sauce and Chinkiang Vinegar in a bowl.

OH MY SQUASH! POT STICKERS

Steps:

• Prep: Squash must be peeled and cubed. Carrots must be grated, Scallions must be chopped.
• Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 - 14 minutes, until squash is soft.
• Meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you're ready to serve the pot stickers. Sauce includes 2 tbsp low sodium soy sauce, red wine vinegar and sweet chili sauce.
• Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, 2 tbsp soy sauce, garlic, salt, and ginger, and mix thoroughly. This is your filling. Set aside.
• Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tablespoons of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and repeat with all remaining wrappers and filling.
• Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (Between batches, remove pan from heat and re-spray with nonstick spray.).
• Serve with sauce and enjoy!

SQUASH POT STICKERS WITH LANTERN SAUCE

Steps:

• Pot Stickers: 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. 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. 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. Lantern sauce: Stir all ingredients together and let stand at least 2 hours.