Spicy butternut squash dumplings
There was a big box of pre-cut buttersquash at Harris Teeter going for $0.50, and I can't resist cheap veggies and fruit. After making squash stir-fry, and squash and black-bean chili, there was still ~3 pounds of the stuff left. Went out on a limb and decided to make dumplings out of them, seeing as how I had a pack of guotie skin in the fridge as well. And they were good!
Ingredients:
~3 pounds of squash, cubed
half an onion, finely sliced
1/4 head cabbage, finely sliced
~2 tbsp chili powder
1 tbsp spicy Szechuan sauce
1 tbsp Hainanese chili sauce
2 tsp soy sauce
black pepper
1 pack dumpling/gyoza skin
Heat ~tbsp vegetable oil in saute pan. At medium heat, saute onions till soft, add squash, stir for a couple of minutes. Add about 1/4c water, cook until squash partially soft, add cabbage, stir. Add all seasonings, more water if necessary and cook until everything is soft. Mash the squash in the pan (I used a potato masher). Remove from heat and let cool.
Place ~1 1/2 tsp of filling in center of gyoza skin, brush edges of skin with water and seal the dumplings. Refrigerate or freeze as you wish. To cook the dumplings, heat enough oil to cover base of saute pan. Place the dumplings base down in the oil and fry at medium heat. When the base turns golden brown, put ~1/3c water into the pan and cover immediately. Let the tops steam until translucent and soft. When most of the water has dried out, prepare your dipping sauce and time to eat!!
Eh...no photos as of yet...will see if I can get any leftover tonight for photo-taking.
Ingredients:
~3 pounds of squash, cubed
half an onion, finely sliced
1/4 head cabbage, finely sliced
~2 tbsp chili powder
1 tbsp spicy Szechuan sauce
1 tbsp Hainanese chili sauce
2 tsp soy sauce
black pepper
1 pack dumpling/gyoza skin
Heat ~tbsp vegetable oil in saute pan. At medium heat, saute onions till soft, add squash, stir for a couple of minutes. Add about 1/4c water, cook until squash partially soft, add cabbage, stir. Add all seasonings, more water if necessary and cook until everything is soft. Mash the squash in the pan (I used a potato masher). Remove from heat and let cool.
Place ~1 1/2 tsp of filling in center of gyoza skin, brush edges of skin with water and seal the dumplings. Refrigerate or freeze as you wish. To cook the dumplings, heat enough oil to cover base of saute pan. Place the dumplings base down in the oil and fry at medium heat. When the base turns golden brown, put ~1/3c water into the pan and cover immediately. Let the tops steam until translucent and soft. When most of the water has dried out, prepare your dipping sauce and time to eat!!
Eh...no photos as of yet...will see if I can get any leftover tonight for photo-taking.
Comments