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.

Notes: Pasta filled with lentils and feta with yogurt.

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