Pea Potstickers Recipe Baked in Oven VEGETARIAN

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by Todd + Diane

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

dig in, you deserve it.

Sweet Pea Pot Stickers Recipe

Yield: 36 -48 pot stickers

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

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.

Nutrition Information per Serving

Calories: 62kcal, Carbohydrates: 9g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 214mg, Potassium: 42mg, Fiber: 1g, Sugar: 1g, Vitamin A: 88IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 1mg

Course: Appetizer, Side Dish

Cuisine: Asian, Oven

Calories: 62

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64 comments on “Baked Sweet Pea Pot Stickers w/ Ginger Soy Dip”

Lina — November 7, 2011 @ 9:45 am Reply

Such great pictures, my mouth is watering now 🙂
Megan — June 29, 2011 @ 9:11 pm Reply

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!
Zytka Maurion — May 16, 2011 @ 1:10 pm Reply

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 🙂
Melanie at Brave the Kitchen — March 26, 2011 @ 8:23 pm Reply

Absolutely stunning images!
Candela — March 25, 2011 @ 8:58 am Reply

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 ! 🙂
- White on Rice Couple — March 25, 2011 @ 9:47 am Reply
  
  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!
  - Candela — March 26, 2011 @ 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 !
Marie — March 25, 2011 @ 3:00 am Reply

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
BRAZ CAN COOK — March 10, 2011 @ 6:42 pm Reply

Just came across you site, LOVE your photography!
Nothing like a good potsticker…
a frog in the cottage — March 7, 2011 @ 6:27 am Reply

your photos are amazing !! and your recipe is irresistible
Bev — March 5, 2011 @ 5:32 am Reply

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!

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