Butternut Pot Stickers - Food Brings You Home Recipe Contest
1 1/2 cups peeled, seeded and grated raw butternut squash
1 onion, finely chopped
1 cup finely shredded green cabbage
2 teaspoons peeled and grated fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
1 teaspoon pepper
24 round wonton wrappers
4 tablespoons vegetable oil
2 cups chicken broth
In a large bowl, combine squash, onion, cabbage, ginger, sesame oil, soy sauce and pepper. Mix well. Place wonton wrappers on work surface and cover with a damp kitchen towel. Working with one wrapper at a time, place 1 teaspoon of filling in middle of wrapper. Brush edges with water and fold wonton in half, pressing edges together to seal. Set aside and cover with plastic wrap. Repeat with remaining wrappers. Heat 1 tablespoon vegetable oil in a large heavy skillet over medium heat. Working in batches, fry filled wontons until golden brown, about 1 minute. Recoat pan as needed with remaining vegetable oil. Return wontons to pan and add chicken stock. Cover and simmer until stock is almost absorbed, about 15 minutes. Uncover and cook until stock is completely absorbed and bottoms of pot stickers are crisp. Serve pot stickers warm with additional soy sauce.
Pairs Well With
I'm a Southern gal from a traditional Southern family but I love Asian cooking. I grew up eating butternut squash from the garden but always smothered in butter and brown sugar. I began experimenting with ways to use butternut squash in different ways and try my hand with Asian flavors. Pot stickers are a very forgiving recipe for a novice and I tried adding butternut squash. We love them and I think you will as well.