Baked Squash Wontons with Sriracha Ginger Dipping Sauce
After testing them out, I was more than just satisfied with the results. I ran to Jean Talon market and bought another pack of wonton wrappers to do it again! They are that good. Oh, and regarding the recipe, it’s crucial that you make the wontons and the sauce, because the pair is heavenly. Neither is quite right without the other.
Baked Squash Wontons
- 1 cup roasted acorn squash (or butternut squash)
- 1/4 cup cream cheese
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tsp grated ginger
- 2 scallions, thinly sliced
- wonton wrappers- about 24
- about 2 tbsp oil for brushing
- Place all ingredients, except the green onions and wonton wrappers, in a food processor and mix until pureed. Fold in the green onions.
- Line a baking sheet with parchment paper or a silicone mat. Lay out a few wonton wrappers and place a heaping teaspoon of filling into the center of each wrapper. Brush the outside edge with a bit of water, and pinch the edges closed so that it forms a crescent shape. Tty to keep the filling away from the edges, otherwise they won’t stay closed.
- Once you have made all your wontons, cover the baking sheet with plastic wrap and keep them in the fridge for at least an hour, or until you are almost ready to serve them. (make the dipping sauce in the meantime!)
- Preheat oven to 350F. Remove the wontons from the fridge and take off the plastic wrap. Brush with a bit of oil and bake for 7 minutes and then flip them over. Bake for another 5 minutes or until golden.
Serve with the dipping sauce (below) and enjoy warm.
Sriracha ginger dipping sauce
- 1/2 cup soy sauce (you can also use reduced sodium)
- 2 tbsp rice vinegar
- 2 tbsp white vinegar
- 4 tsp sriracha hot sauce
- 1 tbsp sugar
- 1 tbsp grated ginger (I find it easier to grate if I freeze it first)
- 1 tbsp toasted sesame oil
- Whisk together all ingredients. Garnish with sesame seeds or green onions if desired
Recipe adapted from here.