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Green Pea Pot Stickers with Tamari Dipping Sauce
Prep Time5minutes
Cook Time45minutes
Servings: pot stickersUnits:
Ingredients
Instructions
  1. To make the dipping sauce, whisk together the tamari, rice vinegar, honey, chile, and 2 tablespoons scallion greens. Set aside.
  2. Bring 3 cups of water to a boil. Add the split peas, reduce to a simmer, partially cover, and cook until the split peas are tender but still holding their shape, about 25 minutes. Drain.
  3. In a large skillet, heat 1 teaspoon of the vegetable oil. Add the scallion whites, ginger, garlic, and chile, and cook, stirring, until the scallions are tender, about 3 minutes. Add the cooking wine and cook until absorbed, about 1 minute. Add the cooked split peas, thawed green peas and tamari and stir to combine. Remove from the heat and stir in the sesame oil and all but 2 tablespoons scallion greens and let the mixture cool to room temperature.
  4. Working one at a time, place 1 tablespoon of the mixture in the center of each wrapper. Brush the edges with a little water and fold to make a half moon, pressing the edges to seal. Pinch a few folds on the curved edge to form a ruffled fan shape, set on a baking sheet and cover with a damp towel. Repeat with remaining wrappers and filling.
  5. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat until shimmering. Add about 12 pot stickers, belly-side down, without touching, and cook for 2 minutes. Add ½ cup water and bring to a boil. Cover and cook until all of the water has been absorbed, about 3 minutes. Remove the lid, reduce the heat to medium and continue cooking until the pot stickers are browned and crisp on the bottom, about 1 minute more. Loosen with a spatula and slide onto a plate. Repeat with the remaining oil and pot stickers.
  6. Serve immediately with the dipping sauce.
Notes

Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
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Green Pea Pot Stickers with Tamari Dipping Sauce
Prep Time5minutes
Cook Time45minutes
Servings: pot stickersUnits:
Ingredients
Instructions
  1. To make the dipping sauce, whisk together the tamari, rice vinegar, honey, chile, and 2 tablespoons scallion greens. Set aside.
  2. Bring 3 cups of water to a boil. Add the split peas, reduce to a simmer, partially cover, and cook until the split peas are tender but still holding their shape, about 25 minutes. Drain.
  3. In a large skillet, heat 1 teaspoon of the vegetable oil. Add the scallion whites, ginger, garlic, and chile, and cook, stirring, until the scallions are tender, about 3 minutes. Add the cooking wine and cook until absorbed, about 1 minute. Add the cooked split peas, thawed green peas and tamari and stir to combine. Remove from the heat and stir in the sesame oil and all but 2 tablespoons scallion greens and let the mixture cool to room temperature.
  4. Working one at a time, place 1 tablespoon of the mixture in the center of each wrapper. Brush the edges with a little water and fold to make a half moon, pressing the edges to seal. Pinch a few folds on the curved edge to form a ruffled fan shape, set on a baking sheet and cover with a damp towel. Repeat with remaining wrappers and filling.
  5. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat until shimmering. Add about 12 pot stickers, belly-side down, without touching, and cook for 2 minutes. Add ½ cup water and bring to a boil. Cover and cook until all of the water has been absorbed, about 3 minutes. Remove the lid, reduce the heat to medium and continue cooking until the pot stickers are browned and crisp on the bottom, about 1 minute more. Loosen with a spatula and slide onto a plate. Repeat with the remaining oil and pot stickers.
  6. Serve immediately with the dipping sauce.
Notes

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