Baked Sweet Pea Pot Stickers w/ Ginger Soy Dip

by on February 27, 2011

Truth be told, we have killed many garden plants, none of which were intentional. Since the Sunset Magazine articles about us and our garden were published, everyone thinks we’re master gardeners. Folks! There’s a long list of garden failures that we’ve yet to publish. Maybe we’ll share some of our garden disaster stories so you can see how much of our initial gardening career was (and still is) by trial and error. But what we love so much about gardening is that it’s a continuous learning experience.

One set of plants that we’ve had 100% success rate with are snow and sweet peas. There’s something special in the air this time of year because our pea vines are exploding with sweet, candy-like pods. Growing peas are so easy that even brown-thumbed gardeners can grow them with reasonable success. When the weather begins to warm up in Spring, the vines seem to take a life and attitude of their own, sprawling over the trellis like happy serpents.

Friends come over and treat themselves to the pea pods straight off the vines and they think we’re gardening genuises. If you want plant a vegetable that is easy to grow and that will make yourself look mighty impressive to your guests, then peas are star plants.

Peas love cool weather and lots of sunshine. Within a few months, tendrils will creep up the trellis faster than we can control them. In fact, we’ve had to give the vines a serious hair cut to just control their erratic growth spurts. That doesn’t really do much good because within a few weeks, they grow back even stronger.

With so many peas to harvest, we were looking for some new pea recipes that were beyond our basic stir-frys and salads. Heidi’s site quickly came to mind because she has the most extensive, reliable and healthy recipe archive online, on Earth and in the galaxy. A quick search through her recipe archive led us to her fabulous Plump Pea Dumplings post.

We were all over her wonderful recipe and what a great way to rally in Springs celebration of fresh peas.

Normally, we’ll pan fry or deep fry our dumplings and pot stickers, but we chose a healthier baked version to maintain the fresh, sweet flavors of the pea fillings. With a just few personal touches that we added to Heidi’s recipe, these pea pot stickers arrived out of the oven with the perfect chewy crunch. Adding a bright ginger soy as a dip was the perfect ending to this wonderful appetizer.



blend peas & ricotta mixture to desired texture

select dumpling shape from Heidi’s technique or Jaden’s pot sticker tutorial

brush with oil, bake & ta da! healthy, crispy golden brown treats

dig in, you deserve it.

Sweet Pea Pot Stickers Recipe

Yield: 36-48 pot stickers

Total Time: 1 hour

Adapted from Heidi gives detailed instructions in her original entry for how to make the dumplings. Jaden from Steamykitchen also has a great tutorial for how to pleat pot sticker dumplings. Please reference Heidi and Jaden's entries for the perfect dumpling dips.
Baking these pot stickers make them less greasy and much healthier, resulting in a crispy, chewy texture.


  • about 2 cups  (10 oz.) of frozen or freshly shelled peas
  • 2/3 cup of low fat ricotta cheese
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/3 cup grated Parmesan cheese
  • zest of one large lemon
  • 1 package of wonton, gyoza or dumpling wrappers.

For the Ginger Soy Dip:

  • 1/4 cup of regular soy sauce & 1/4 cup cold water ( or 1/2 cup low sodium soy sauce)
  • 1 tablespoons fresh lemon juice
  • about 2 tablespoons freshly minced or grated ginger root
  • 1 teaspoon sesame oil


  1. Bring water to boil in a medium saucepan, then add a little bit of salt to the water.
  2. Cook the peas till they are soft. For frozen peas, this should take about 1-2 minutes. For fresh peas, this should take around 3-4 minutes, depending on size of peas. Remove saucepan from heat and drain the peas under cold water till peas are cool.
  3. Pre-heat your oven to about 350 degrees.

  4. In a food processor, blend the peas, ricotta cheese, sesame oil, olive oil and salt to a smooth or chunky texture, depending on your personal choice. Empty this mixture to a larger bowl and add parmesan cheese and lemon zest.
  5. Add about 1 teaspoon of pea filling in middle of each pot sticker wrapper. Moisten the edges of the wrapper with a bit of water and fold over sides. There are many different shapes you can fold your pot stickers. Please visit Jaden's tutorial and Heidi's thorough write up for her dumping folding technique.
  6. On sheet pan brushed with a light layer of grapeseed or vegetable oil, place all pot stickers about 1/2 inch from one another. Gently brush each potsticker with a light coating of vegetable or grapeseed oil. We prefer to use grapeseed oil because it's lighter, cleaner tasting and has a higher flash point for the oven temperature. Bake for about 15-20 minutes until pot sticker edges become golden brown. Rotate the sheet pan about 10 halfway during baking time to allow pot stickers to brown evenly.
  7. For dip, combine all ingredients in a medium bowl.
  8. Serve pot stickers with the ginger soy dip.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 64 comments… read them below or add one }

1 Michelle February 27, 2011 at 4:49 pm

These little nibbles look stunning!


2 Lauren at Keep It Sweet February 27, 2011 at 4:53 pm

These look delicious and all of your pictures are gorgeous!


3 Nicole February 27, 2011 at 5:05 pm

Really beautiful. I will have to remember these. I look forward to fresh peas, but it will be near the end of August before they are ready here.


4 Jessica @ How Sweet February 27, 2011 at 6:30 pm

Love these!


5 Averie (LoveVeggiesAndYoga) February 27, 2011 at 6:53 pm

They are works of ART! Wow…amazing job. I love the pale to browned wrappers, the bright green filling…just beautiful!


6 TripleScoop February 27, 2011 at 8:08 pm

Wow…I never thought you could bake potstickers….what a great alternative to frying and steaming.


7 tami February 27, 2011 at 8:23 pm

wow. just wow. this is beautiful…and so unique.


8 Priyanka February 27, 2011 at 9:27 pm

WOW…….its an awesome appetizer


9 Lora February 27, 2011 at 9:28 pm

Love this unusual filling. Great recipe. Thanks.


10 Tracy Grant February 28, 2011 at 6:00 am

Beautiful!! I still have 3 to 4 months before I can plant anything..thank you for the beauty!


11 sally February 28, 2011 at 7:11 am

Beautiful! The pot stickers with their crispy brown edges look so tempting!


12 Alex February 28, 2011 at 7:22 am

Thank you so much for merging my two favorite food blogs in one post!!! You guys are awesome and so inspiring to cooks, gardners, dog lovers, apprentice photographs, etc. Keep it up!!!


13 sonia February 28, 2011 at 8:08 am

Fantastic and very appetizing dumplings. Love the stuffing of fresh green peas and am sure your version must be truly delightful because of home grown. I have bookmarked another of your wonderful recipe to be tried by me soon…thanks and cheers !


14 Kulsum at JourneyKitchen February 28, 2011 at 8:15 am

I recently wrote a quick peas post and I thought it was GOOD. But this is totally awesome!


15 Taylor February 28, 2011 at 8:17 am

Great Pictures as always! The peas are beautiful!


16 Sukaina February 28, 2011 at 8:18 am

These look delicious and refreshing. Heading over to Steamy Kitchen to have a look at the tutorial!


17 Chris & Skip in Avl February 28, 2011 at 8:33 am

Amazing post. I’m going to make these tomorrow night. This weekend our whole foods had big bags of fresh shelled peas and I was so tempted but couldn’t think of a wow recipe to justify the pricey price. Now I have one. Think I’ll add some fresh mint to the dipping sauce. Love peas and mint.

And you know what would be the perfect combination with these? Your Sriracha Chicken Wings! Totally yin & yang in flavor, heat, and especially COLOR. They’re both oven recipes too. Bake off wings first at 450, then dumplings at 350 while I throw together the wing sauce and dipping sauces. Add small bowls of velvet corn soup and you have all the colors and textures in front of you.

Thanks, for this and all the inspiration you two provide!


18 Angie February 28, 2011 at 8:39 am

This is great! I experiment and make dumplings often! but these are stunning!
I have tried to duplicate the dumpling sauce served at restaurants but can never get it right.
If this is it, I’ll be in heaven since I dip my egg rolls in it too!
btw I have recommended your blog to so many people since I found it last week that it autocorrects in my phone :)


19 Ana-Maria February 28, 2011 at 9:12 am

You make it seem so easy! :) But I think you’re some sort of geniuses who get everything right : pictures, peas and dumplings! :) Salutes!


20 Donna A. February 28, 2011 at 9:14 am

Little ditty bout
Todd and Diane. Growin like
Two PEAS in a POD

Thanks for sharing another gift from your garden!


21 Morgan G February 28, 2011 at 9:32 am

Oh, can’t wait. These look beautiful and do-able. And I can think of several other ‘opportunities’ for that ginger soy dip.


22 Alissa February 28, 2011 at 9:57 am

Your photos are soooo beautiful, I want to eat those! Can’t wait to try these especially the ginger soy dip!


23 Diana February 28, 2011 at 10:18 am

How beautiful! I will be growing my first peas this year. There’s a random chain link fence panel in our backyard from the previous owners. I’ve decided it will be the pea fence. Will have to give this a try once I have peas coming out of my ears!


24 Cookin' Canuck February 28, 2011 at 12:32 pm

Your photos are always beautiful, but these ones are particularly stunning. Those bright green peas make me yearn for spring. Tucking them inside potstickers is a wonderful way to highlight their flavor.


25 Nan February 28, 2011 at 12:39 pm

I love peas! Love ‘em raw. Love ‘em cooked. I’m thinking I’m going to love these little dumplings too. As always – gorgeous photos and you two rock!



26 Irvin February 28, 2011 at 12:41 pm

Gah! Those looks GORGEOUS! The vivid colors and the wonderful toasty dumpling wrappers. I love it. Perhaps one of these days I will make it down there to experience your garden in person. It just looks amazing.


27 Lana February 28, 2011 at 12:52 pm

Fresh, crisp, light, green-white – the images make me float. Beautiful ode to spring and the bounty of your garden. Thanks for sharing the beauty.


28 Chris @nestlefoodie February 28, 2011 at 1:00 pm

I just want to say that the work you produce is beautiful! I am constanly in awe!


29 boogie February 28, 2011 at 1:12 pm

those look incredibly tasty! I love green peas! lovely pictures as always


30 Kate February 28, 2011 at 1:19 pm

could you substitute the peas for sweet potato?


31 White on Rice Couple February 28, 2011 at 1:43 pm

kate- sure, we’re sure sweet potato would be a fabulous alternative.


32 Christine February 28, 2011 at 7:40 pm

Beautiful photos!! The pot stickers look so perfect! Thanks for the Ginger Soy Dip, I can think of several things this would be great with. On another note, not to be thick, but when you say “sweet peas” do you mean the kind grown for their gorgeous flowers or just regular peas?


33 Zo @ Two Spoons February 28, 2011 at 9:22 pm

Oh lordy what a wonderful idea to use peas as a “binder”! They’d be so refreshing. Yum yum and thanks for bringing attention to this idea :)


34 Sarah March 1, 2011 at 12:25 am

These look so good to me! The perfect little initiation to spring.


35 LoyoyaNL March 1, 2011 at 3:26 am

Sounds so delicious! Your photo’s are a true feast to the eyes. Amazing! You got a new follower. xxx


36 susan March 1, 2011 at 7:51 am

Waking up to your post and your photos, feels almost dreamlike. I love the idea of a baked pot sticker. Does that mean I can eat more than the usual 6? Inspiring post!


37 Gosia March 1, 2011 at 7:54 am

I can’t believe how excited this dish got me. The beauty of the images is to be blamed, but it is sure to be the best-tasting light spring dinner to be found at our table any day now. Thank you for this inspiration.


38 Sprinzette March 1, 2011 at 8:14 am

I’ve just come across your gorgeous site and pictures – the photography is stunning. I look forward to looking at more of your site.


39 Erin March 1, 2011 at 9:08 am

These look heavenly! I am even more anxious to get back home to my kitchen in Taiwan and try these! The idea of baking them is awesome — what a healthy alternative!

As always, spectacular photos!


40 Carolyn Jung March 1, 2011 at 9:26 am

Prettiest dumplings ever. Was wondering how you got them so beautifully browned. Ahh, baking them! Will have to try that the next time I’m making a batch of dumplings.


41 Erica Julson March 1, 2011 at 11:43 am

mmm. These look beautiful. Did you have any trouble with the tops baking too quickly/getting too crispy? This sounds like a great healthy alternative to pan-frying, I’ll have to try it this weekend! Thanks!


42 White on Rice Couple March 1, 2011 at 12:52 pm

The tops do crisp up more than the rest but in our oven it was just the right amount. If you are finding the tops being done too far ahead of the rest, try covering them with a sheet of aluminum foil or next time baking on a lower rack. Happy baking!


43 Karen M March 1, 2011 at 12:33 pm

Just lovely – and they sound delicious. I’m wondering, instead of brushing them with grape seed oil, how Pam or the like would work… Guess I’ll have to try it and see.


44 White on Rice Couple March 1, 2011 at 12:50 pm

Let us know how it turns out. We never use Pam or other sprays and are curious about the results.


45 SMITH BITES March 1, 2011 at 7:21 pm

art. pure art guys.


46 Heide M. March 1, 2011 at 7:29 pm

I’ll have to try these refreshing pot stickers.


47 Kankana March 1, 2011 at 8:43 pm

I am new blogger and when I reached here .. i was stuck here for almost an hour ! such beautiful pics you have here ..
I love pot stickers and I try to make them using bamboo steamer .. but this recipe of yours sounds much much better .. next time I will try these for sure


48 Lena March 1, 2011 at 11:25 pm

Wow, these pictures are beautiful and the potstickers look so tasty! It never even occurred to me to bake them instead of just frying them in a pan. I’ll definitely have to try this recipe out!


49 Chris & Skip in Avl March 2, 2011 at 8:26 am

Made them last night, as planned, along with your Srircha Chili Chicken Wings. Was a finger licking feast. And what a perfect combo. We have another meal’s worth of dumplings frozen and ready for the next round…which may be very soon. BTW. My idea of adding mint to the dipping sauce was not a good one, had to remake it BUT for the second try we added read lemon peel tot he sauce and added the fresh mint to the dumpling mixture. That was dandy.

Lastly, you can make the stuffing mixture a day ahead and it’ll taste even better.


50 Ivy @ My Simple Food March 2, 2011 at 9:47 am

Lovely recipe and nice that it is baked. Much healthier. Your photography is really lovely.


51 Shaina March 2, 2011 at 3:27 pm

These are gorgeous! We just purchased a massive bag of peas from the store, and I was teasing my husband because I couldn’t figure out how we’d eat all of them either, and there are six of us to get the job done. The dumplings look so fresh and inviting!


52 Deliciously Organic March 2, 2011 at 4:48 pm

The photographs are so lovely. They made me take a deep breath and relax for a moment. I can’t wait to get down to the market, buy some sweet peas and give these a try.


53 marla {family fresh cooking} March 4, 2011 at 9:27 am

Now this is a recipe I would love to dig into. Love the idea of the sweet pea filling & that you baked the potstickers rather than frying them.


54 Bev March 5, 2011 at 5:32 am

A friend brought these delectable little morsels to my house for a lunch get together. I think I could have eaten them all, they were so tasty!


55 a frog in the cottage March 7, 2011 at 6:27 am

your photos are amazing !! and your recipe is irresistible


56 BRAZ CAN COOK March 10, 2011 at 6:42 pm

Just came across you site, LOVE your photography!
Nothing like a good potsticker…


57 Marie March 25, 2011 at 3:00 am

Those make my life so much better.
I made them the day you posted the recipe, and 5 times ever since.
Seriously, there are only a few things that I like to eat that much (red beans burritos and hand made noodles with shrimp). These make me soooo happy.

Thank you.

Marie, from Paris


58 Candela March 25, 2011 at 8:58 am

I have fresh peas, ricotta,parmigiano… but I can’t find wonton,gyoza or dumplings wrappers… any suggestions? phyllo ? puff pastry? The recipe sound delicious. Saluti ! :)


59 White on Rice Couple March 25, 2011 at 9:47 am

The filling works great in about anything. Our first choice would be to make pasta and use it in a filling for tortellini or ravioli. Puff pastry and phyllo dough would be fun too!


60 Candela March 26, 2011 at 2:37 am

Thank you :) and yes.. would be really good for pasta… humm now you give me a very nice idea..because I make my own pasta too !


61 Melanie at Brave the Kitchen March 26, 2011 at 8:23 pm

Absolutely stunning images!


62 Zytka Maurion May 16, 2011 at 1:10 pm

Really delicious! I am from Poland and we eat often dumplings which have similar ingredients for wrappers (I made it from 2 cup of flour and 3/4 cup of warm water), but I have never eaten dumplings with such ‘wonderful’ things inside :) Thank You for recipe! It made my kitchen uncommon place today :)


63 Megan June 29, 2011 at 9:11 pm

Oh my gosh…just discovered this and just made these tonight. So good! For anyone looking for substitutions for the wrappers, my local tiny little Asian grocer was all out of gyoza or wonton wrappers, but they did have egg roll wrappers, which I cut into pieces and it turned out great. I seriously need to work on my wrapping technique, though, mine were not nearly so pretty as these lovely photos. Tasty, though!


64 Lina November 7, 2011 at 9:45 am

Such great pictures, my mouth is watering now :)


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