-
1
Prep: Squash must be peeled and cubed.
-
2
Carrots must be grated, Scallions must be chopped.
-
3
Place squash in a large microwave-safe bowl with 1/2 cup water.
-
4
Cover and microwave for 12 - 14 minutes, until squash is soft.
-
5
Meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you're ready to serve the pot stickers.
-
6
Sauce includes 2 tbsp low sodium soy sauce, red wine vinegar and sweet chili sauce.
-
7
Once the bowl containing the squash is cool enough to handle, drain excess water.
-
8
Using a fork or potato masher, mash squash completely.
-
9
Add carrots, scallions, 2 tbsp soy sauce, garlic, salt, and ginger, and mix thoroughly.
-
10
This is your filling.
-
11
Set aside.
-
12
Lay two wonton wrappers flat on a clean, dry surface.
-
13
Spoon approximately 1 tablespoons of the filling into the center of each wrapper.
-
14
Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.
-
15
Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling.
-
16
Then press firmly on the edges to seal.
-
17
Set aside, and repeat with all remaining wrappers and filling.
-
18
Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat.
-
19
Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy.
-
20
(Between batches, remove pan from heat and re-spray with nonstick spray.
-
21
).
-
22
Serve with sauce and enjoy!
