Squash Potstickers

Squash Potstickers

What’s better than getting potstickers as an appetizer at your favorite Chinese restaurant? Or better yet at Noodles? If you’ve ever gotten their potstickers as an appetizer than you know what I’m talking about!

You probably won’t find squash potstickers on restaurant menus so why not cook some up yourself! I think you’ll be surprised at just how unique and delicious the flavors come together to be. You know I am always looking for ways to switch up my squash, and I think this just might be one of the most unique ways you can use it in.

 

Pair these potstickers with any of your other favorite Asian dishes you make at home and you’ll get extra nutrients without all of the sodium typically found in Asian restaurant meals. If you’re up for the extra squash, they would even go nicely with my recipe for spaghetti squash pad Thai!

I’d love to know what Asian recipes you re-make at home? There are so many fun ways to add more nutrition to Asian inspired recipes that seriously taste better than the real thing. Gone are my days of eating at Panda Express, because when I do get a hankering Asian food, I try to keep it as healthy as possible, like this Trader Joe’s orange chicken or this Path of Life Asian style quinoa.

 

Check out this fun video showing exactly how I made them!

 

Squash Potstickers
Prep time: 
Cook time: 
Total time: 
Serves: 20 potstickers
 
Ingredients
  • 2 cups butternut squash, cubed and roasted
  • 20 wonton wrappers, thawed
  • ¼ cup olive oil
  • ½ cup plus 2 tbsp. low-sodium soy sauce
  • 3 tbsp. packed brown sugar
  • ¼ cup water
  • ¼ tsp. salt
  • 2 scallions, thinly sliced, white and pale green parts only
  • 1 tsp. grated peeled fresh ginger
  • ½ tsp. sesame seeds
Instructions
  1. Mash butternut squash with a fork until smooth.
  2. Stir in scallions and ginger.
  3. In a medium bowl, mix sesame seeds, ¼ cup water, and ½ cup low-sodium soy sauce. Set aside.
  4. Lay wonton wrappers out on a dry surface.
  5. Fill each with about a half of a teaspoon of the butternut squash filling.
  6. Brush edges with water, and bring the corners up to make a triangle.
  7. Place on a baking sheet or plate and freeze until firm for about 10 to 15 minutes.
  8. Heat a sauté pan to medium heat, and coat lightly with coconut oil. Don't over oil!
  9. Add potstickers one by one, and flip when the bottom become golden brown.
  10. Sprinkle with more sesame seeds and serve with reserved soy sauce.

 

 

xoxo,

Maggie

 

Pin these potstickers!

 

 

 


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