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1
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 pulp and mash.
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2
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.
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3
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.
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4
In a
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5
, 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.
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6
Cover and freeze uncooked pot stickers on lightly floured
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7
until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through.
