When Heidi posted her Plump Pea Dumpling recipe on 101 Cookbooks a few weeks ago, I was mesmerized by her photos. I tried my hand at this quick and easy dish this evening with great success. I opted to fry the dumplings rather than steam them. They quickly turned a deep golden brown and were delicious served with tamari.
The filling was bright and flavorful, with a nice zestiness from the lemon and shallot. If you are looking for a quick summer dinner, this is great recipe to keep handy.
(The filling is delicious on its own and would make a great dip for raw vegetables or pita bread.)