Butternut Gouda Pot Stickers Recipes

BUTTERNUT SQUASH POTSTICKERS

Steps:

• Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
• Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
• Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
• Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
• Freeze potstickers until almost solid, about 15 minutes.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
• Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

BUTTERNUT SQUASH POT STICKERS

Steps:

• Peel the squash and cut it in half. Remove the seeds and discard. Cut squash into large cubes.
• Bring large pot of water to boil and add squash. Cook until soft. (Could also bake, steam, microwave, whatever method you like best for getting squash soft).
• Remove squash from water and place in a large bowl. Mash up squash until there are no more lumps.
• Meanwhile, in a small skillet, heat oil. Add onion, garlic and corn and cook until onion is soft and translucent. Scoop veggies out of skillet and try to leave any oil behind in the pan. Gently fold veggies into butternut squash mash.
• Stir some Parmesan cheese into squash mix. Add salt and more cheese to taste. **It's important to make sure the filling is flavored enough at this stage.
• Add squash mix to center of wrapper. Use finger or brush to wet outer edge of wrapper. Fold wrapper in half and press edges together.
• In large nonstick skillet, heat oil and sprinkle a little salt. Fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. The filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. Cook for 3-5 minutes without lid.
• Add 1 cup water to the skillet and cover when water starts to boil. Cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. If pot stickers do not seem done, add a little more water and let it boil away again.
• To make the dip: Mix equal parts of soy sauce and Chinkiang Vinegar in a bowl.

BAKED POT STICKERS WITH DIPPING SAUCE

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 9 ingredients. Place 2 teaspoons of filling in center of a wonton wrapper. (Cover rest of wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal. Repeat with remaining wrappers and filling., Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12-15 minutes or until edges are golden brown., Meanwhile, place jelly in a small microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve sauce with pot stickers.

SESAME-BEEF POT STICKERS

Steps:

• In a large bowl, combine the first 7 ingredients. Place 1 tablespoon beef mixture in center of each pot sticker wrapper. (Cover wrappers with a damp towel until ready to use.), Moisten wrapper edges with egg. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large skillet, heat 1-1/2 teaspoons sesame oil over medium-high heat. Arrange half of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are lightly browned. Carefully add 1/4 cup water (water may spatter); reduce heat to medium. Cook, covered, 3-5 minutes or until water is almost absorbed and filling is cooked through., Cook, potstickers, uncovered, 1-2 minutes or until bottoms are crisp and water is completely evaporated. Repeat with remaining pot stickers.