Name This Dish: Ricotta Be Kidding Me
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 141
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 132
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
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
Directions
- 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.