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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.8
  • Total Fat: 9.5 g
  • Cholesterol: 17.8 mg
  • Sodium: 657.0 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 13.6 g

View full nutritional breakdown of Plump Pea Dumplings calories by ingredient
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Plump Pea Dumplings

Submitted by: CATCH23

Introduction

from 101cookbooks.com

Also, the instructions here are for steaming the dumplings, but I also had success pan-frying them in just 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.
from 101cookbooks.com

Also, the instructions here are for steaming the dumplings, but I also had success pan-frying them in just 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.

Number of Servings: 6

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

    special equipment: bamboo steamer (or see head notes for alternative cooking method)

Directions

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.

Makes about 4 dozen dumplings.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.






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Member Ratings For This Recipe

  • I was just browsing the recipes and found this, I haven't made it yet but the name is priceless!!! I keep saying it and it makes me laugh every time. This would be a great recipe for kids, the name would make it tons more fun to eat. - 3/17/11

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  • I just made these! they r great! I put some fresh ginger and just a shake of soy sauce in them too, will definately make these again! - 2/19/10

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  • Delish!!! Soy ginger dipping sauce would be excellent with this! Very easy to make. Be sure to brush olive oil on the dumplings before placing in the steamer. They are sticky little things! - 2/14/10

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  • So good. The little spark of the lemon makes all the difference. - 2/11/10

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