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Mediterranean Pot Stickers
2 cups cooked lentils
1/3 cup crumbled NikosŪ Feta Cheese
1/4 cup chopped onion
1 tablespoon chopped fresh dill weed, or 1 teaspoon dried
cloves garlic, minced
1/2 teaspoon fresh lemon peel, grated
1/4 teaspoon black pepper
12 egg roll wrappers, 7" square
PAMŪ No-Stick Cooking Spray
2 tablespoons olive oil
1/4 cup water
1/4 cup plain yogurt
Combine lentils, feta, onion, dill, garlic, lemon peel and pepper in medium mixing bowl. Set filling aside.
Cut 6-inch circle from each egg roll wrapper. Cover egg roll wrappers with plastic wrap to prevent drying.
Place 2 tablespoons filling on bottom half of 1 circle, 1/4 inch from edge.
Brush edge lightly with water. Fold top half over, pressing with fingers to seal. Bring corners together, overlapping slightly. Brush lightly with water to seal. Keep pot stickers covered. Repeat with remaining filling and eggroll wrappers.
Coat 12-inch nonstick skillet with cooking spray. Heat oil in skillet over medium heat. Add pot stickers and cook 2 to 3 minutes, or until bottoms of pot stickers are light golden brown.
Add hot water, cover tightly, reduce heat to medium-low and simmer 8 to10 minutes, or until water has evaporated and bottoms of pot stickers are golden brown.
Serve warm with the yogurt, if desired.
Serving Suggestions
Place yogurt on the serving platter and spread evenly in a circular motion to cover the surface evenly. Place pot stickers on top of the sauce and sprinkle lightly with additional dill weed and black pepper.
Yield: 12 servings
Source: ConAgra Foods
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