Recipe - Mediterranean Pot Stickers (H-Ch)

2 cup Cooked lentils
1/3 cup Crumbled feta cheese
One fourth cup Finely chopped onion
1 tablespoon Chopped fresh dill weed
1 Clove garlic; minced
One half teaspoon Grated lemon peel
One fourth teaspoon Pepper
12 Egg roll skins 7inch
squares
2 tablespoon Water
2 teaspoon Olive oil
One fourth cup Hot water

1. Combine lentils, feta, onion, dill, garlic, peel and pepper in medium
mixing bowl. Set filling aside.

2. Cut 6inch circle from each eggroll skin. (Use inverted 1 One half pint
mixing bowl as template.) Cover eggroll skins with plastic wrap to prevent
drying.

Place 2 tablespoons filling on bottom half of 1 circle, One fourth inch from edge.

3. 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 skins.

4. Spray 12inch nonstick skillet with nonstick vegetable cooking spray.
Heat oil in skillet over medium heat. Add pot stickers.

Cook for 2 to 3 minutes, or until bottoms of pot stickers are light golden
brown. Add hot water. Cover. Reduce heat to mediumlow.

Simmer for 8 to 10 minutes, or until water boils off and bottoms of pot
stickers are golden brown. Serve warm with dollop of plain yogurt, if
desired.

PER SERVING 2 pot stickers (133g) 231 cals, 5g (20%)

Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra
Inc.

Notes: Pasta filled with lentils and feta with yogurt.

from Pat Hanneman (Kitpath) 98Mar

Recipe by: Healthy Choice Recipe Box: PASTA, RICE & BEANS

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Mar 06,
1998