Plump Pea Dumpling Recipe

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups about 10 ounces cups peas (freshly shelled or frozen)
• 2/3 cup ricotta cheese
• 2 tablespoons olive oil
• scant 1/2 tea spoon fine grain sea salt
• 1 small shallot, minced
• 1/3 cup grated parmesan cheese
• zest of one large lemon
• 48 wonton wrappers

Recipe

• 1 bring a medium saucepan of water to a boil. salt the water (as you would pasta water) and add the peas. cook until bright green in color and puffy, about a minute if the peas were frozen, less if you started with fresh ones.
• 2 drain the peas and run under cold water for one minute to stop the cooking.
• 3 with a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and salt into a puree. i like a bit of texture, so i don't go too far. return the mixture to a big bowl and stir in the shallots, parmesan, and lemon zest. taste. add more salt if needed.
• 4 fill the dumplings using an assembly line technique - a dozen at a time (for the most part following the instructions on the wrapper packaging). place twelve wrappers out on the counter, drop a very scant teaspoon of filling onto each wrapper, rub the perimeter of each wrapper with a wet finger seal, fold (most packages have diagrams), and set aside on a plate. do the next dozen and repeat until all the filling is used up.
• 5 set up your steamer, rub each dumpling with a bit of olive oil, arrange the dumplings in a single layer (being careful not to overlap), and steam for about three minutes - until the dumplings are tender and transluscent. sprinkle with a touch of salt and enjoy.