Name This Dish Snacks

Total Time:
25 min
20 min
5 min

8 servings

  • Vegetable oil, for frying
  • 8 round gyoza or potsticker wrappers
  • 4 ounces goat cheese
  • 1/2 cup ricotta cheese
  • 1 heaping tablespoon chopped pitted black olives, plus more for topping
  • 1/2 teaspoon fennel seeds, crushed
  • Pinch of cayenne pepper
  • Kosher salt
  • Chopped salted pistachios, for topping
  • Heat 1 inch of vegetable oil in a medium saucepan until a deep-fry thermometer registers 350 degrees F. Tear off four 24-inch-long sheets of foil; tightly roll each up from a short end to make 4 tubes, about 1/2- inch in diameter. Cut each tube in half with scissors. Loosely wrap a gyoza wrapper around each tube; dab with water to seal the overlapping edge.

  • Working in two batches, fry the wrappers (on the foil tubes), turning once with tongs, until golden brown, about 1 minute. Transfer to a paper towel-lined plate to drain. Remove the foil tubes from the shells using tongs (the foil will be very hot). Let the shells cool completely.

  • Mix the goat cheese and ricotta in a small bowl until smooth. Add the olives, fennel seeds, cayenne and a pinch of salt; mix to combine. Transfer the cheese mixture to a resealable plastic bag and snip off a corner. Pipe into the shells from both ends to fill completely. Sprinkle the exposed filling with more chopped olives and pistachios.

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    Recipe courtesy of Food Network Kitchen