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Dairy
Easy
1 h
Diets 
Pot-stickers are Chinese dumplings, traditionally filled with ground meat and shredded vegetables. They are pan-fried and steamed at the same time, which means the final result is both moist and crispy. For Shavuos, I created a totally irresistible dairy version. A play on the traditional kreplach.
1 cup cherry tomatoes
Gefen Olive Oil, to drizzle (plus 1 tablespoon for cooking)
1 (16-ounce) container whipped cottage cheese
1/4 cup scallions, sliced
1/2 cup shredded mozzarella cheese
1 egg
salt, to taste
black pepper, to taste
2 tablespoons Beleaves Flour
2 tablespoons water
1 (14-ounce) package dumpling wrappers
few handfuls of fresh spinach leaves
store-bought pesto, such as Tuscanini
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
If the cherry tomatoes are small, leave them whole. Otherwise, cut them in half. Add to the baking sheet and drizzle with olive oil. Roast for 10 minutes and set aside.
In a bowl, mix together the whipped cottage cheese, mozzarella, scallions, egg, salt, and pepper. Set aside.
In a small dish, whisk together the flour and water to form a paste. Set aside.
Working with one dumpling wrapper at a time, place 1/2 teaspoon cheese mixture in the center (though it’s tempting to add more, that will cause the filling to leak out during cooking). Add one cherry tomato (or one tomato half) and one small spinach leaf, folding it as needed so that it fits.
Fold the dumpling wrapper in half. Use the paste (from step 4) to seal the edges with your fingers, making a series of pleats that form a crimped edge.
Add one tablespoon oil to a skillet. Working in batches, place pot-stickers in the skillet (crimped edges facing up) and fry for two to three minutes over medium-high heat, until the bottoms are golden.
Reduce heat to low. Add three tablespoons water to a cup and carefully pour it into the skillet (it will shoot up and bubble fiercely). Immediately cover the skillet. Cook the pot-stickers until the water has almost completely evaporated, three to four minutes.
Serve with rosa sauce and pesto.
Photography by Chay Berger
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