Menu Enter a recipe name, ingredient, keyword...

Butternut Squash Appetizers

By

Google Ads
Rate this recipe 4.7/5 (7 Votes)

Ingredients

  • Butternut Squash Potstickers:
  • 1 butternut squash
  • 1/4 cup tamari
  • 1 1/2 tablespoons packed vegan brown sugar
  • Water, to cover the squash
  • 1 scallion
  • 1/8 teaspoon ground ginger
  • 10 square vegan wonton wrappers
  • Sunflower oil
  • More water
  • Dipping Sauce:
  • 1/4 cup tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 scallion, sliced thinly

Details

Adapted from onegreenplanet.org

Preparation

Step 1

Preparation


Dipping Sauce:
Step 1 Make sauce first. Combine all the ingredients.

Potstickers:
Step 1Peel, deseed and cube the squash. Place into a saucepan with the tamari and sugar. Cover with water and bring to a boil. Cook until soft and drain. Mash with a potato masher until smooth. Thinly slice the scallion (both white and green parts) and add to the squash. Add the ginger and mix to combine.
Step 2Set up an assembly line: #1 – Won ton wrappers, #2 – Bowl of water, #3 – Squash mixture, #4 – Plate
Step 3Set the wrapper down facing you in a diamond shape. Wet around the edge with your finger and place a teaspoonful of mixture in the middle. Pull the top corner to meet the bottom corner to make a triangle. Pick it up and press to seal the edges. Set on the plate awaiting the next step.
Step 4Use a non-stick pan that has a lid. Pour in oil and heat it up. Put as many as you can fit into the pan with enough room to turn them over and they are not touching. Fry them for a few minutes (you can check to see how done they are. The wrapper starts to pucker a bit and get that crispy browness. As you cook the next few batches, they will get more and more well done!)
Step 5This next part is the key to potsticker perfection: you have to add a little water, say 1/3 of a cup depending on your pan, and steam them with the lid closed for a minute or two to completely cook the wrappers. Hold the lid in front of you and pour the water in on the side and the close the lid. Let them steam for a two or three minutes. Take them out and drain them on a plate with a paper towel. You can dab the top too to get the excess oil off.

You'll also love

Review this recipe

Zucchini bread for the bread machine Yogurt pumpkin patch