Name: Butternut-Gouda Pot Stickers
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Butternut-Gouda Pot Stickers

1. 1 small butternut squash (about 2-1/2 pounds) -

2. 1 tablespoon butter -

3. 1 small sweet red pepper, finely chopped -

4. 1 small onion, finely chopped -

5. 2 cups shredded Gouda cheese -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme -

8. 1/2 teaspoon pepper -

9. 1 package (10 ounces) pot sticker or gyoza wrappers -

10. 3 tablespoons canola oil, divided -

11. 3/4 cup water, divided -

How to cook deliciously - Butternut-Gouda Pot Stickers

1. Stage

Halve squash lengthwise; discard seeds. Place squash, cut side down, in a microwave-safe dish; add 1/2 in. of water. Microwave, covered, on high until soft, 15-20 minutes; cool slightly. Scoop out squash flesh and mash it.

2. Stage

In a skillet, heat butter over medium heat; saute chopped pepper and onion until tender, 4-6 minutes. Add to squash; stir in cheese, salt, thyme and pepper.

3. Stage

Place 1 tablespoon filling on 1 wrapper (keep remaining wrappers covered with a damp towel). Moisten edge of wrapper with water; fold over to enclose filling, pleating the front side to form a pouch. Stand pot sticker on a work surface to flatten bottom, curving ends slightly. Repeat with remaining filling and wrappers.

4. Stage

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. Carefully add 1/4 cup water and quickly cover pan (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.