Baked Sweet Pea Pot Stickers w/ Ginger Soy Dip
This pea potstickers recipe is a great vegetarian snack or meal. Homemade pea dumplings are delicious.
Pea Potstickers Recipe
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 101cookbooks.com 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.
Enjoy,
diane
How to Make Pea Potstickers Recipe
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
Sweet Pea Pot Stickers Recipe
Ingredients
- 10 ounces frozen or freshly shelled peas , about 2 cups
- 2/3 cup 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 wonton, gyoza or dumpling wrappers
For the Ginger Soy Dip:
- 1/4 cup soy sauce ( or 1/2 cup low sodium soy sauce)
- 1/4 cup water
- 1 Tablespoon fresh lemon or lime juice
- 2 Tablespoons freshly minced or grated ginger , or to taste
- 1 teaspoon sesame oil
Instructions
- Bring water to boil in a medium saucepan, then add a little bit of salt to the water.
- Cook the peas until 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.
- Pre-heat your oven to about 350°F.
- 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.
- 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.
- 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.
- For dip, combine all ingredients in a medium bowl (soy sauce, water, lemon or lime juice, ginger, and sesame oil). Serve pot stickers with the ginger soy dip.
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!
Lovely recipe and nice that it is baked. Much healthier. Your photography is really lovely.
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.
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!
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
I’ll have to try these refreshing pot stickers.
art. pure art guys.
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.
Let us know how it turns out. We never use Pam or other sprays and are curious about the results.
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!
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!
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.
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!
I’ve just come across your gorgeous site and pictures – the photography is stunning. I look forward to looking at more of your site.
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.
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!
Sounds so delicious! Your photo’s are a true feast to the eyes. Amazing! You got a new follower. xxx
These look so good to me! The perfect little initiation to spring.