- 1 small butternut squash (about 2-1/2 pounds)
- 1 tablespoon butter
- 1 small sweet red pepper, finely chopped
- 1 small onion, finely chopped
- 2 cups shredded Gouda cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 package (10 ounces) pot sticker or gyoza wrappers
- 3 tablespoons canola oil, divided
- 3/4 cup water, divided
- Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down; add 1/2-in. of water. Microwave, covered, on high until soft, 15-20 minutes; cool slightly. Scoop out pulp and mash.
- In a skillet, heat butter over medium heat; saute pepper and onion until tender, 4-6 minutes. Add to squash; stir in cheese, salt, thyme and pepper.
- Place 1 tablespoon filling on each wrapper (keep remaining wrappers covered with a damp towel). Moisten edge of wrapper with water; fold over to enclose filling, while pleating the front side to form a pouch. Stand on a work surface to flatten bottom, curving ends slightly.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Place a third of the pot stickers in pan; cook until bottoms are lightly browned, 1-2 minutes. Add 1/4 cup water (water may spatter); cook, covered, until filling is heated through, 3-4 minutes. Uncover; cook until bottoms are crisp and water is evaporated, 1-2 minutes. Repeat twice.
Freeze option: Cover and freeze uncooked pot stickers on lightly floured baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through. Yield: about 4 dozen.
Reviews forButternut-Gouda Pot Stickers
"These are a little time-consuming, but the finished product was well worth it! My best suggestion for making the most of your time is to make as many potstickers as will fit in your pot initially, load it up, and then make the next batch. I found that it took me about as much time to make a third of the potstickers as it took to cook one batch."