Tuesday, May 26, 2009
Another appetizer, I know. In a way, they can be considered a meal, if it's the only thing that you eat. These little Asian dumplings somewhat fulfilled my craving for some dim sum as of late. I remember I had some frozen cooked squash in the freezer that I didn't know what to do with. I could have made soup, but the weather was telling me to do something different. Really who wants soup on a nice sunny day? It doesn't necessarily scream "SOUP." Finger food would be best and what a better way than with some baked potstickers. These are really good and healthy too.
Served with a simple soy sauce dip. This makes roughly 2 dozen little pouches.
Baked Squash Potstickers
1 small box/bag frozen cooked squash (defrosted)
24 wonton wrappers
1-2 Tbsp dry oregano
1-2 Tbsp dry parsley
2 garlic cloves (minced)
Egg wash: 1 egg beaten with 2 Tbsp water
Preheat oven 400˚F
Saute the garlic in some olive oil in a heated pan. Add in the squash as well as the oregano and parsley. Stir well to combine. Season with some salt and pepper. Cook for 5-8min. Remove from heat and let it cool.
Take a wonton wrapper and baste the edges with the egg wash. Place a dollop of the squash mixture in the center, then bring the edges together. Pinch to seal it shut.
Baste the finished potsticker with some of the egg wash on all sides and place on a lightly greased making sheet. This will help cook the bottom and keep it from sticking.
Bake for 10-15 min.
Soy Sauce Dip
2 Tbsp Soy sauce
1 tsp Lemon Juice
Combine ingredients together.