Mediterranean pot stickers^

Yield: 6 servings

Measure Ingredient
2 cups Cooked lentils
⅓ cup Crumbled Feta cheese
¼ cup Finely chopped onion
1 tablespoon Snipped fresh dill weed
1 clove Garlic, minced
½ teaspoon Grated lemon peel
¼ teaspoon Pepper
12 (7") square egg roll
Wrappers
2 tablespoons Water
2 teaspoons Olive oil
½ cup Hot water
Dollop plain yogurt,
Optional

Combine lentils, feta, onion, dill, garlic, lemon peel and pepper in a medium mixing bowl; set aside.

Cut a 6" circle from each egg roll wrapper. (Use an inverted 1½ pint mixing bowl as a guide.) cover egg roll skins with plastic wrap to prevent drying. Place 2 tablespoons lentil mixture on bottom half of one circle, ¼" from edge.

Brush edges lightly with water. Fold top half over, pressing with fingers to seal. Bring the corners of half circle together, overlapping slightly. Brush lightly with water to seal. (Keep pot stickers covered.) Repeat with remaining filling and egg roll skins.

Spray a 12" nonstick skillet with cooking spray. Heat oil over medium heat; add pot stickers. cook 2-3 minutes or until bottoms of pot stickers are light golden brown. Add hot water. cover and reduce heat to medium-low. Simmer 8-10 minutes or until water boils off and bottom of pot stickers are golden brown. Serve warm with a dollop of plain yogurt, if desired. 6 servings.

Per serving: 173 calories, 9 g protein, 5 g fat (26%), 24 g carbohydrate, 13 mg cholesterol, 234 mg sodium, 5 g fiber.

Submitted By CAROLYN SHAW On 08-24-95

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