Maine news, sports, weather from Portland Press Herald / Maine Sunday Telegram, Portland, Maine

Salute to Sous: Potsticker finger-lickers

This week, we visit with Mike Rivera, sous chef at The Farmer's Table in Portland, who prepares Cottage Cheese and Potato Potstickers.

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Mike Rivera of The Farmer's Table with his potstickers.

Ted Axelrod/Axelrod Photography

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ABOUT THIS SERIES

PORTLANDERS CAN learn more about the city's sous chefs and what they do through a new booklet Oakhurst Dairy is distributing through November called "Salute to Sous." The booklet profiles 14 Portland sous chefs and includes a recipe developed by each chef. Six of the recipes, along with a Q&A with each chef, are running in the Food & Dining section of The Portland Press Herald each week through the end of November.

INFO: www.oakhurstdairy.com

What is your favorite local Maine ingredient?

Wild mushrooms.

How would you describe your cooking style?

Infusion.

What person or people have influenced you most?

My grandmother.

What is your go-to ingredient?

Fresh olive oil.

Is there an ingredient that surprises you with its flavor and impact?

Saffron.

What do you cook for your family?

Spanish paella.

Is there something at the restaurant that's a favorite?

Short ribs.

COTTAGE CHEESE AND POTATO POTSTICKERS

Mike Rivera

Sous Chef, The Farmer's Table

1/4 cup Oakhurst cottage cheese

2 russet potatoes, baked and mashed

2 tablespoons Oakhurst butter

1/2 cup white onion, diced and sauteed until soft

2 ounces Pineland cheddar cheese, grated

1 package wonton wrappers

1 1/2 cups vegetable oil to pan fry

8 ounces vegetable or chicken stock

Extra Oakhurst cottage cheese or Oakhurst sour cream (optional)

In a large mixing bowl, add cottage cheese, potatoes, butter, onions and cheddar cheese, and combine well. Season to taste with salt and pepper.

Place a wonton wrapper on a dry surface and spoon about a teaspoon of the cheese mixture into the middle of the wrapper. Lightly wet the edges, fold over and seal edges well. Repeat until the mixture has been used, about 24 wontons.

Heat vegetable oil on medium-high heat in a medium-sized skillet. Cook each wonton about 2 to 3 minutes per side, being careful not to overcrowd the pan. Drain cooked wontons on a paper towel and repeat until all wontons are cooked.

Return wontons to pan and add stock to warm through. Plate wontons, and finish with extra cottage cheese or sour cream. Season with salt and pepper.

Serves six to eight.

Another option: Stir-fry finely diced or julienne vegetables.