Butternut Squash Potstickers

Surprisingly tasty and they meet the father-in-law's approval! This time I cant say I came up with the idea but saw this as another option on Martha's site and decided it was worth a try. Definitely something different but pretty dang good.



Ingredients

1 butternut squash, peeled, seeded and cubed (pretty small, 1/2 max)
2 tsb soy sauce (low sodium)
3 tsb brown sugar (packed)
1/4 tsp Kosher salt skipped it
3 scallions, sliced pretty thin
1 tsp crushed ginger
1/4 tsp sesame seeds (optional)
1 packet of wonton wrappers (I didn't know these existed and much easier than trying homemade...for now)
1/4 cup canola oil
water


Directions

1. Place squash, soy sauce, brown sugar and salt in a sauce pan and add enough water to cover. Bring to a boil and cook until the squash is pretty soft. Drain the water.
2. Mash the squash, stirring in the scallions and ginger.
3. Spoon the mixture into the wonton wrappers (do not over stuff, I repeat, do not over stuff, it does not end well). Fold over the wonton and seal with a little water at the edges. Place into the freezer for 15 minutes.
4. Heat the enough canola oil in a frying pan on high heat to cover the bottom of the pan. Place the potstickers into the pan and fry one side to a nice golden brown. Add about half a cup of water and steam the potstickers until most of the water is gone.
5. Enjoy while hot with some soy sauce.