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
Boil peas, then 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. 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 a bamboo 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. Makes about 4 dozen dumplings.
from 101 Cookbooks. See related recipe for dumpling soup.
– Keep wrappers covered, they dry out quickly becoming brittle and impossible to work with.
– Exercise restraint when filling your dumplings – they key is to avoid overfilling. Also, ease out any air pockets before sealing – they expand when heated and will cause problems.
– When stuffing and folding dumplings use an assembly line method. Line counter with a dozen wrappers, drop filling onto each, seal and fold each. Instead of doing one at a time
– There are various ways cooks keep dumplings from sticking to a steamer. You might line the steamer with banana leaf, tamale leaf, or a large leaf of lettuce. I didn’t have any of those on hand this time around so I kissed the back of each dumpling with a touch of olive oil (where the dumpling would touch the steamer), and hand no problem with sticking.
– You might not want to immediately steam every dumpling you make. That’s ok, they freeze perfectly. To keep them from freezing together in a big clump, freeze dumplings for an hour flat on a parchment-lined baking sheet or plate. Now place them in a freezer bag. You can go straight from freezer to steamer.