| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Lowfat, Wonton ravi, Vegetarian, Lentils, Xport |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked lentils |
| 1/3 |
c |
Crumbled feta cheese |
| 1/4 |
c |
Finely chopped onion |
| 1 |
tb |
Chopped fresh dill weed |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Pepper |
| 12 |
|
Egg roll skins 7-inch squares |
| 2 |
tb |
Water |
| 2 |
ts |
Olive oil |
| 1/4 |
c |
Hot water |
INSTRUCTIONS
1. Combine lentils, feta, onion, dill, garlic, peel and pepper in medium
mixing bowl. Set filling aside.
2. Cut 6-inch circle from each eggroll skin. (Use inverted 1 1/2 pint
mixing bowl as template.) Cover eggroll skins with plastic wrap to prevent
drying.
Place 2 tablespoons filling on bottom half of 1 circle, 1/4 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 12-inch 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 medium-low.
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 EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06,
1998
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