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Castello Gouda Potstickers

Castello Gouda Potstickers

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ingredients

About 4 dozen
  • 1 small butternut squash (about 2-1/2 pounds)
  • 1 tbsp butter
  • 1 small sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 cups shredded Castello® Gouda Cheese cheese
  • ½ tsp salt
  • ½ tsp minced fresh thyme or 1/8 teaspoon dried thyme
  • ½ tsp pepper
  • 1 pack (10 ounces) pot sticker or gyoza wrappers
  • 3 tbsp cold pressed canola oil, divided
  • ¾ cups 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.

Freeze option: 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.

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