While I love testing and trying new foods and recipes, I definitely have a culinary comfort zone. That comfort zone tends not to include foods in Asian category. There’s just something about the thought cooking on a wok that intimidates me. Who knows, it could have something to do with the showmanship that goes on at the hibachi grill that has contributed to that intimidation too. While Asian cuisine is one of my favorites I rarely attempt it at home.
Butternut Squash Pot Stickers
Ingredients:
1 Pound butternut squash, peeled and seeded and cut into 1/2 inch pieces (about 3/4 of 1 butternut squash)
1/2 Cup + 2 Tbsp soy sauce, divided
5 Tbsp packed brown sugar, divided
1/4 Tsp salt
2 Scallions finely diced
1 Tsp grated, peeled fresh ginger
1/4 Tsp sesame seeds
20-25 wonton wrappers (thawed if frozen)
1/4 Cup canola oil
Directions:
Place squash, 2 tablespoons soy sauce, brown sugar and salt in a medium sauce pan, stir to combine. Cover the squash with water, cover and place over medium heat and bring to a boil. Cook until squash is tender, about 12 minutes. Drain the squash and transfer to a medium bowl. Using a fork, smash squash until tender. Add the scallions and ginger and stir to combine.
To assemble-
Place a scant tablespoon (a little less than a tablespoon) of filling in the center of each wonton wrapper. Wet the edges of the wrapper with water and bring one edge to the opposite edge to make a triangle. Gently, but firmly, press to seal the edges of the wonton. You can stop there, or bring one edge of the triangle to the center, then the other edge to overlap and wet with water to seal. Place on a sheet tray and place in freezer until firm, about 10-15 minutes.
To cook-
Place 2-3 tablespoons of oil in a large, non-stick skillet and place over medium-low heat. Allow the oil to heat but not start smoking. Add 1/3-1/2 of the pot stickers, being sure not to overcrowd the pan, and cook. Gently shake to ensure the pot stickers don’t stick to the pan. Carefully turn the pot stickers over and cook until brown. Once browned, carefully add 1/2 cup water and cover to allow to steam. Cook until most of the liquid is evaporated, about 2-3 minutes. Transfer to a serving dish and cover with foil to keep warm. Repeat process with remaining pot stickers. Serve with dipping sauce and vegetable of your choice.
For the sauce-
Combine 1/4 cup water, 1/2 cup soy sauce and 2 tablespoons brown sugar in a small bowl and stir to combine. Add the sesame seeds and set aside.
Recipe source: barely adapted from Martha Stewart