Ingredients

Pot Stickers:

1 pound butternut squash, peeled and seeded, flesh cut into 1/2-inch pieces

1/2 cup plus 2 tablespoons soy sauce

3 tablespoons packed brown sugar

1/4 teaspoon salt

2 scallions, white and pale-green parts only, thinly sliced

1 teaspoon grated peeled fresh ginger

1/4 teaspoon sesame seeds

20 wonton wrappers, thawed if frozen

1/4 cup canola oil

Lantern Sauce:

1/4 cup soy sauce

2 1/4 tbsp water

3/4 tsp rice wine vinegar

1/8 scant teaspoon toasted sesame oil

1 garlic clove, smashed

1/8 teaspoon Chiu Chow Chili oil

drop of honey

Preparation

Pot Stickers:

  1. Put squash, 2 tablespoons soy sauce, sugar, and salt in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain. Transfer to a medium bowl; mash with a fork until smooth and stir in scallions and ginger. In a separate bowl, stir together sesame seeds, 1/4 cup water, and remaining 1/2 cup soy sauce.
  2. Place 1 scant tablespoon filling in the center of each wonton wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10 to 15 minutes.
  3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully (hot oil will spatter) pour in 1/2 cup water, and cover. Steam until most liquid is evaporated, 2 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with lantern sauce.

Lantern sauce: Stir all ingredients together and let stand at least 2 hours.