Gluten Free/Vegan Butternut Squash & Spinach Potstickers

Ingredients

• 2 cups Diced Butternut Squash
• 1 cup Frozen Spinach (or 2 cups of fresh)
• 1/2 cup Frozen Corn
• 1 Onion Chopped
• 2 tablespoons Oil
• 2 teaspoons Cumin
• 2 teaspoons Paprika
• 1 teaspoon smoked Paprika
• 1 tablespoon Garlic Powder (or fresh minced)
• 3 tablespoons Fresh Chopped Cilantro
• Salt and Pepper to taste
• Additional OIl For Frying Potstickers

Directions

The other day I was conversing with a friend about a prepared foods item that wegmans sells  containing Butternut Squash, Onions, Spinach and Dried Cranberries.  I tracked down the recipe for her- and while looking at it had the idea for these Potstickers.

I left out the Cranberries and went with a different spice profile- and took the pot sticker filling in a whole new direction. But thanks to Wegman’s for the idea of combining Butternut Squash and Spinach.

1. Begin by making my recipe for Gluten Free/Vegan Wonton Dough. Keep the dough covered and moist and set aside while you make the filling.
2. In a skillet Saute the Chopped Onion in Oil Until Translucent. Add the Butternut Squash saute until Cooked- Add the Spinach, Corn and Spices. Add Salt and Pepper to taste and Stir In fresh Cilantro.
3. Remove from heat and set aside to cool slightly while you prepare the wonton dough.
4. Roll the Dough out thin and cut into shape of your choice ( I usually use a biscuit cutter and do a circular shape)
5. Fill Each Pot Sticker with a small spoonful of filling and seal closed. To seal them- I combine a little water and cornstarch and using your finger place it on the inner edge of the potsticker to create a glue. (this could also be done using arrowroot , Potato Starch or even an egg- (if you eat eggs)
6. Cover the potstickers with a wet towel as you make them- it is extremely important as I mentioned before to keep this dough moist. As it does not contain egg it will dry out and and lose its elasticity and crack. This will not affect the taste- but it of course dampers with the presentation a bit.
7. Heat a Tbs or so of Oil in a Frying Pan- Fry the Potstickers until crispy and golden brown on all sides. This will only take a few minutes.
8. Serve them hot! If you do not make them all at once- you can place them in a sealed bag or container and save in the fridge for 2-3 days and them cook when you want them.

This Recipe will make about 24 potstickers. But that amount will range depending on the size you select for each piece.

Try adding some Toasted Walnuts or Pine Nuts to the Potstickers- for another element of flavor.