Bring water to boil in a medium saucepan, then add a little bit of salt to the water.
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.
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).
Sweet Pea Pot Stickers Recipe - https://whiteonricecouple.com/recipes/pea-pot-stickers/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.