1/2 Cup Roasted Garlic Aioli
6 each Gyoza Wrappers
1 1/2 Cups Diced Spring Squash
1/3 Cup Diced Spring Onions or Green Onions
3 Tablespoons Canola Oil
Kosher Salt and Fresh Toasted and Ground Black Pepper
For the Aioli:
1 head Garlic
1 each Egg Yolk (or the equivalent of Pasteurized liquid Egg Yolk)
1 1/4 Cups Canola Oil
1/4 teaspoon Lemon Juice
1/4 teaspoon Spanish Sherry Vinegar
Kosher Salt and Fresh Toasted and Ground Black Pepper
For the Taquitos:
1- In a metal Taco Shell mold, fold the Gyoza wraps over in half and fry at 325 degrees until the shells are crispy.
2- In a saute pan, heat a little Canola Oil and then add the Onions for about 1 minute and then add the squash. Cook for about 2 minutes constantly tossing and then pour out into a metal bowl. Fold in 2 Tablespoons of the Aioli and season with the salt and pepper.
For the Aioli:
1- In a metal bowl, whisk the egg yolk with the lemon juice and add the oil in a steady stream. Add the Sherry vinegar.
2- Cut the top cut off and drizzled with oil and roast at 325 degrees for about 35 minutes. When it cools, squeeze out the garlic and puree.
3- To one cup of the Aioli add 1/4 Cup of the pureed Roasted Garlic and season with salt and pepper.
To assemble:
1- Spoon the squash mixture into the Gyoza shells and garnish with a dollop of the Aioli. NOTE: Gyoza Wrappers can be found in most Supermarkets frozen in the Asian section.
