Squash pot-stickers with a spicy coriander sauce

This is amazingly delicious. We enjoyed it as a main meal, but they could also be used as party food or an appetizer for a fancy holiday meal.

Yield: 10-12

Ingredients:

for the spicy coriander (cilantro) sauce:

• 4-6 jalapeno, de-seeded and sliced
• 3-4 cloves garlic
• ½ teaspoon salt
• 1 cup coriander or cilantro leaves and stems, packed
• ½ cup fresh parsley
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• ½ teaspoon ground coriander
• ⅓ cup olive oil
• 2 tablespoons lemon juice

for the dough:

• 3 cups flour (I used 1 cup AP and 2 cups wholewheat)
• ½ teaspoon salt
• 3 tablespoons olive oil
• ½ cup water

for the filling:

• 1 cup pumpkin of squash puree
• 2 teaspoons coriander or cilantro sauce
• 1 teaspoon vegetable bouillon powder
• ¼ cup nutritional yeast
• ¼-½ cups nut flour (almond, walnut or hazelnut)
• ¼ teaspoon dry mustard powder
• dash cayenne pepper
• 1 teaspoon onion powder

Directions:

Make the coriander (cilantro ) sauce first:

1. In the bowl of a food processor fitted with a blade, add the jalapeño, garlic and salt. Coarsely chop.
2. Add cilantro or coriander, parsley and spices.
3. Add the olive oil and lemon juice.
4. Pulse to make thick sauce.

To make the filling:

1. Place the squash or pumpkin puree in a bowl.
2. Add the coriander sauce, vegetable bouillon powder, nutritional yeast, nutmeg, onion powder and cayenne. Mix well.
3. Add the ¼ cup nut flour and mix.
4. If the mixture is stiff, then it is ready, if it is still a bit too liquid add the other ¼ cup of nut flour. and allow to sit to swell.

 To make the pot-stickers:

1. 
Roll the dough out on a lightly floured surface.
2. Cut 5 inch circles from the dough.
3. Fill each circle with 1 tablespoon of the filling.
4. Close the circle in half and crimp the edges to make sure the seam is completely closed.
5. Heat cooking oil in a large frying pan and fry the pot-stickers until lightly golden brown on both sides.

Serve the pot-stickers with some of the sauce and garnished with a couple of coriander or cilantro leaves.

Related Posts:

• Baked Pears En Croute Filled with Vegan Spicy Caramel Sauce
• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Risotto with Red Kuri Squash and Spinach
• Orange Risotto with Tofu, Winter Squash and Apricot
• Spicy Walnuts

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