2021-10-22

Pea and Ricotta Potstickers

Ingredients

Dough

  • 2 1/3 cups all purpose flour
  • 1 cup water

Filling

  • 2 cups peas, fresh or frozen
  • 2/3 cup fresh ricotta cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/3 cup parmesan cheese, grated
  • 1 shallot, minced
  • zest of 1 lemon
  • vegetable oil (for cooking)

Method

Dough

  1. Bring water to a boil and let cool two minutes.
  2. Put flour in a large heatproof bowl and make a well in the centre.
  3. Slowly pour 3/4 cup water into the flour while stirring.
  4. Knead dough until it forms a single mass (it will be hot), add more water 1 teaspoon at a time if needed.
  5. Move dough to a lightly floured counter and knead until smooth and elastic (about 3 minutes).
  6. Wrap dough and let sit at room temperature for at least 30 minutes (no longer than 2 hours).

Filling

  1. Bring a pot of salted water to a boil.
  2. Briefly cook peas in the boiling water until bright green (about 30-60 seconds).
  3. Drain peas.
  4. Put peas, ricotta, olive oil, and salt in a food processor and blend into a chunky mash.
  5. Put mash in a bowl and stir in parmesan, shallot, and lemon zest.

Dumplings

  1. Roll dough into a log and cut into 24 equal pieces.
  2. Roll each piece into a 3 1/2" diameter round so that edges are a bit thinner than the center.
  3. Set wrappers aside on a lightly floured counter and cover with a damp tea towel.
  4. Holding the wrapper in the palm of the hand, place 2 teaspoons of filling in the center.
  5. Fold one side of the wrapper up and over to form a semicircle.
  6. Pleat edges going from one corner to the other.
  7. Set on a baking sheet so that the pleats are up and the dumpling forms a flat bottom on the sheet.
  8. Cover with a damp tea towel.
  9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  10. Add 10-12 dumplings, flat side down, and cook until bottoms are browned (about 2 minutes).
  11. Add 3 tablespoons water to the pan and immediately cover.
  12. Allow to cook until water is evaporated (about 2 minutes) then uncover.
  13. Continue cooking until bottoms are crispy (about 30 seconds).
  14. Set cooked dumplings aside on a plate.
  15. Serve with black vinegar and chill oil.

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