Plump Pea Dumplings
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
Introduction
from 101cookbooks.comAlso, 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
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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.
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.
Member Ratings For This Recipe
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