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1
Place squash in a large microwave-safe bowl with 1/2 cup water.
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2
Cover and microwave for 12 - 14 minutes, until squash is soft.
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3
Meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you're ready to serve the pot stickers.
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4
Once the bowl containing the squash is cool enough to handle, drain excess water.
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5
Using a fork or potato masher, mash squash completely.
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6
Add carrots, scallions, soy sauce, garlic, salt, and ginger, and mix thoroughly.
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7
This is your filling.
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8
Set aside.
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9
Lay two wonton wrappers flat on a clean, dry surface.
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10
Spoon approximately 1 tablespoons of the filling into the center of each wrapper.
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11
Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.
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12
Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling.
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13
Then press firmly on the edges to seal.
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14
Set aside, and rep eat with all remaining wrappers and filling.
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15
Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat.
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16
Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy.
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17
(Between batches, remove pan from heat and re-spray with nonstick spray.
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18
).
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19
Serve with sauce and enjoy!
