Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cooked lentils 12 (7") square egg roll
1/3 c Crumbled Feta cheese Wrappers
1/4 c Finely chopped onion 2 tb Water
1 tb Snipped fresh dill weed 2 ts Olive oil
1 cl Garlic, minced 1/2 c Hot water
1/2 ts Grated lemon peel Dollop plain yogurt,
1/4 ts Pepper 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 1 1/2
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, 1/4" 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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