These butternut squash potstickers are a perfect option if you’re looking for a vegetarian appetizer. They are crispy, salty and sweet. I like to fold them in half, add some cheese and eat it like a taco. If you’re looking for a vegan option then omit the butter in the puree recipe and substitute extra virgin olive oil and you can use water instead of egg for sealing the edges.
1 beaten egg
65 wonton skins, that’s about a 12 oz package
2 cups Butternut Squash Puree
About 1 cup of vegetable oil
Lay out the wonton skins. At first do one at a time until you get the hang of it. Then work with six at a time, they do dry out quickly.
Brush the edges with the beaten egg and place 1 Tbsp. of puree in the middle and put another wonton skin on the top.
Starting at the part furthest from you, push down where the edge of the puree meets the wonton skin and push outwards. The goal is to push out all of the air. Continue pushing down and out working your way around the puree towards you.
Press the edges together work a fork.
If you’re going to make potstickers by folding one over into a triangle then use half the amount of puree.
Put the finished pieces on a tray with parchment paper and cover them with a towel so they don’t dry out and get brittle.
Heat a 12 inch skillet on medium heat. Make sure the skillet has a tight fitting lid. Add 2 Tbsp. of vegetable oil.
Once the oil is hot add the potstickers flat side down. Let brown for about 2 minutes.
BE CAREFUL WITH THIS STEP. THE OIL WILL SPLATTER. Turn the heat to low. Grab the lid with one hand and with your other hand add 1/8 cup of hot water to the pan and immediately cover with the lid
Turn the heat back up to medium and cook covered for one minute. Remove the lid and cook until the water is completely evaporated and the potstickers have crisped up again.
Remove from the pan and drain on paper towels. Gently press paper towels onto the top to absorb any excess moisture.
You can dip these in a typical potsticker sauce if you want but these sauces will also go well
Basil pesto, Sun-dried tomato pesto, tzatziki, brown butter-parsley and Mexican crema.
Sprinkle with fresh, chives, cilantro, parsley or basil.