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TEST KITCHEN APPROVED

Butternut-Gouda Pot Stickers

Name: Butternut-Gouda Pot Stickers
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: about 4 dozen
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 45 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Carla Mendres, Winnipeg, Manitoba

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 29, 2023

My family can't get enough butternut squash. I had some left over, so I used pot sticker wrappers and chopped veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba

Can you freeze Butternut-Gouda Pot Stickers?

Cover and freeze uncooked pot stickers on lightly floured baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through.

TEST KITCHEN APPROVED

Butternut-Gouda Pot Stickers

Contest Winner

1 Reviews Add your review

Yield:about 4 dozen

Prep:45 min

Cook:15 min

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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

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Directions

1
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
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
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
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.