Ingredients
1 small butternut squash (about 2-1/2 pounds) 1 tablespoon butter1 small sweet red pepper, finely chopped1 small onion, finely chopped2 cups shredded Gouda cheese 1/2 teaspoon salt1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme1/2 teaspoon pepper1 package (10 ounces) pot sticker or gyoza wrappers 3 tablespoons canola oil, divided 3/4 cup water, divided
Preparation
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 flesh 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.
