| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Lentils, Lowfat, Vegetarian, Wonton ravi, Xport |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked lentils |
| 1/3 |
c |
Crumbled feta cheese |
| 1/4 |
c |
Finely chopped onion |
| 1 |
T |
Chopped fresh dill weed |
| 1 |
|
Clove garlic, minced |
| 1/2 |
t |
Grated lemon peel |
| 1/4 |
t |
Pepper |
| 12 |
|
Egg roll skins 7-inch |
|
|
squares |
| 2 |
T |
Water |
| 2 |
t |
Olive oil |
| 1/4 |
c |
Hot water |
INSTRUCTIONS
Combine lentils, feta, onion, dill, garlic, peel and pepper in medium
mixing bowl. Set filling aside. 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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