2015: Butternut Squash & Monterey Jack Potstickers

  • Chef: Carla Mendres
  • Ready in: 30 minutes
  • Serves: 5 or more
  • Complexity: very easy
2015: Butternut Squash & Monterey Jack Potstickers


  • 1 package dumpling wrappers (454g)
  • 3 cups butternut squash, roasted and mashed
  • 1 onion, finely diced
  • 1 sweet pepper, finely diced
  • 1 tbsp butter
  • 2 cups shredded Original Jack cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 sprigs fresh thyme, leaves removed
  • 2 tbsp brown sugar
  • 1 tbsp corn starch mixed with 1/4 cup water


Melt the butter in a medium frying pan and sautee the onions and sweet pepper until softened and beginning to caramelize. Remove to a mixing bowl and add the cheese, squash, salt, pepper and thyme. Mix to combine. Working with 6 dumpling wrappers at a time (so they don't dry out) spoon a tablespoon of filling into the middle of each wrapper. Using your finger, wet the outside edges with the cornstarch water and pinch to seal. Place on a baking sheet. Continue until all the wrappers have been filled and freeze if desired. To cook, heat 2 tbsp of oil in a frying pan on medium heat. Heat the potstickers until golden brown on both sides and hot through. (6-8 minutes).

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