Hg Oh My Squash Potstickers Recipes

Steps:

• Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
• Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
• Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
• Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
• Freeze potstickers until almost solid, about 15 minutes.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
• Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

Steps:

• Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 15-20 minutes; cool slightly. Scoop out flesh and mash., In a skillet, heat butter over medium heat; saute pepper and onion until tender, 4-6 minutes. Add to squash; stir in cheese, salt, thyme and pepper., Place 1 tablespoon filling on each wrapper (keep remaining wrappers covered with a damp towel). Moisten edge of wrapper with water; fold over to enclose filling, while pleating the front side to form a pouch. Stand on a work surface to flatten bottom, curving ends slightly., In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Place a third of the pot stickers in pan; cook until bottoms are lightly browned, 1-2 minutes. Add 1/4 cup water (water may spatter); cook, covered, until filling is heated through, 3-4 minutes. Uncover; cook until bottoms are crisp and water is evaporated, 1-2 minutes. Repeat twice. Freeze option: Cover and freeze uncooked pot stickers on lightly floured baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through.

Steps:

• Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
• Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
• In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
• In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Steps:

• Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water; bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain. Transfer to a medium bowl; mash with a fork until smooth. Stir in scallions and ginger. Stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce in a bowl; set sauce aside.
• Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with dipping sauce.