Hello little green monsters
Dumplings stuffed with anything besides pork or shrimp always tickle my fancy. I’ve come to love pierogi but was completely intrigued when I came across this recipe for pea dumplings. Peas are another food I never cared for when I was young until I learned of smashed peas or peas and bacon…thank you bacon, for making another thing tasty :)
These dumplings are light and refreshing (with the perfect hint of lemon zest). They also fit the bill of being freezable for when empty fridge syndrome strikes.
Folding dumplings is easy with just a few tutorials: http://www.cooksillustrated.com/images/document/howto/SO94_HTdumplings.pdf
- 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
- zest of one large lemon
- 1 package of wonton wrappers, or round wrappers
special equipment: bamboo steamer
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. Drain the peas and run under cold water for one minute to stop the cooking.
With a food processor, blend the peas, ricotta cheese, olive oil, and salt into a puree (leave some peas intact for texture). Return the mixture to a big bowl and stir in the shallots, Parmesan, and lemon zest. Taste. Add more salt if needed.
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.
Steaming method: 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.
Pan-fry method: Add enough olive oil to cover the bottom of the skillet. Cover and cook in a single layer until the bottoms are deeply golden, flip using a metal spatula, cover and cook until the other side is browned.
Frying method: Heat oil in pot and deep fry until golden brown.
Adapted from 101cooksbooks.com