Plump Pea Dumplings

101 Cookbooks

Makes about 48 dumplings

Ingredients

  • 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

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 (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.

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.

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.

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