thehealthjourneyold:

Butternut Squash Pot Stickers
Recipe originally found here.
Ingredients: 
25 small square wonton wrappers (found in the refrigerated section of the supermarket with the other Asian items) 
3 1/2 cups peeled and cubed butternut squash (about a pound) 
1/2 cup grated carrots 
1/4 cup chopped scallions 
2 tbsp. light or low-sodium soy sauce 
1 tsp. minced garlic 
1/4 tsp. salt 
1/8 tsp. ground ginger
Makes 25 pot stickers.
Directions: 
Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 - 14 minutes, until squash is soft. 
Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, soy sauce, garlic, salt, and ginger, and mix thoroughly. This is your filling. Set aside. Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tbsp. of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and repeat with all remaining wrappers and filling. Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (Between batches, remove pan from heat and re-spray with nonstick spray.)
Nutritional Info Per Serving (1 serving = 5 pot stickers):
Calories: 150 | Carbs: 30g | Fat: 0g | Protein: 5g

thehealthjourneyold:

Butternut Squash Pot Stickers

Recipe originally found here.

Ingredients: 

  • 25 small square wonton wrappers (found in the refrigerated section of the supermarket with the other Asian items) 
  • 3 1/2 cups peeled and cubed butternut squash (about a pound) 
  • 1/2 cup grated carrots 
  • 1/4 cup chopped scallions 
  • 2 tbsp. light or low-sodium soy sauce 
  • 1 tsp. minced garlic 
  • 1/4 tsp. salt 
  • 1/8 tsp. ground ginger

Makes 25 pot stickers.

Directions: 

Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 - 14 minutes, until squash is soft. 

Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, soy sauce, garlic, salt, and ginger, and mix thoroughly. This is your filling. Set aside. 

Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tbsp. of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and repeat with all remaining wrappers and filling. 

Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (Between batches, remove pan from heat and re-spray with nonstick spray.)

Nutritional Info Per Serving (1 serving = 5 pot stickers):

Calories: 150 | Carbs: 30g | Fat: 0g | Protein: 5g

Notte Themes     ☾