Oh My Squash! Pot Stickers

By drinkfairy

Per Serving (5 pot stickers with sauce): 161 calories, 0.5g fat, 786mg sodium, 35g carbs, 3g fiber, 5g sugars, 4.5g protein

Ingredients

• For Pot Stickers
• 3 1/2 cups peeled and cubed butternut squash (about a pound)
• 1/2 cup grated carrots
• 1/4 cup chopped scallions
• 2 tablespoons reduced-sodium/lite soy sauce
• 1 teaspoon chopped garlic
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 25 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
• For Dipping Sauce
• 2 tablespoons reduced-sodium/lite soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon sweet chili sauce

Details

Servings 5

Preparation

Step 1

Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 to 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.

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, 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 tablespoon 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 on the stove. Working in batches, cook wontons for 3 to 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 dipping sauce and enjoy!