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 filli