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

Additional Photos

Mike Rivera of The Farmer's Table with his potstickers. Ted Axelrod/Axelrod Photography

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.