Squash and Apple Potsticker
Squash N’ Apple Potsticker
Ingredients
10 egg roll wrappers, or 24 gluten free rice paper wraps
1 cup roasted butternut squash, mashed
1 apple, peeled and chopped
1 shallot, minced
1 thumb sized piece of ginger, minced
1 large garlic clove, minced
2 tablespoons fruit-sweetened dried cranberries, chopped
1 tablespoon plus 1⁄4 cup maple syrup
1⁄8 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄2 teaspoon sea salt
1 tablespoon coconut oil
2 tablespoons grapeseed oil or other high heat vegetable oil
Directions
In a saute pan, heat one teaspoon of ghee or coconut oil over medium heat.
Saute shallot for 2 minutes or until softened, then add the garlic and ginger, continuing to cook for an additional minute. Add the chopped apple, cover the pan, and reduce heat to low.
Cook for 7-8 minutes or until the apple is soft.
Mix mashed squash, cranberries, nutmeg, cinnamon, thyme, salt in a medium bowl. Combine with the apple mixture and mash until smooth.
Quarter the wrappers and place 1 rounded teaspoon of filling in each.
Moisten the edge of the wrapper on all sides with your finger or a pastry brush dipped in water.
Bring two opposite edges together at the top, followed by the other 2 edges sealing the dumpling.
Heat grapeseed oil in saute pan over medium heat and pan fry 3 minutes on one side.
Add a few tablespoons of water to the pan and cover, allowing the potstickers to steam gently.
Serve immediately with warm maple syrup for dipping.