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!

Pea Potstickers Recipe Baked in Oven VEGETARIAN | White On Rice (2024)

FAQs

Can you bake potstickers in the oven? ›

OVEN "FRIED" Preheat oven to 375°F. Place frozen potstickers in a bowl and lightly toss with oil. Place potstickers on a rimmed baking sheet. Bake 15 to 20 minutes or until potstickers are golden and centers are heated through.

What is the best way to cook frozen potstickers? ›

In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

Discover More ›

What is a Potsticker? ›

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

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How do you make the bottom of potstickers crispy? ›

Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don't have the heat up too high, and let it “steam” first before crisping it up at the bottom later.

Read The Full Story ›

How do you cook potstickers in a convection oven? ›

A convection oven will work as well, set to 380ºF or higher for a crisp, brown texture. Line up the frozen dumplings in a parchment-lined sheet pan. Then, apply a little bit of neutral oil on the surface, preferably using an oil spray. Bake them in the pre-heated oven for 15 to 20 minutes, until they turn golden brown.

Keep Reading ›

Can you put frozen potstickers in the oven? ›

Yes, you can cook frozen potstickers in the oven. It is a convenient method that produces tasty and crispy results. What temperature should I set my oven to cook frozen potstickers? Preheat your oven to 400°F (200°C) to cook frozen potstickers effectively without overheating them.

Find Out More ›

Can you bake gyoza in the oven? ›

Preheat oven to 425°F or 220°C. On a lined sheet pan with parchment paper, toss to coat SUMM! Gyoza with olive oil, minced garlic and crushed chili pepper. Roast for approximately 8-10 minutes until gold and crispy.

View Details ›

What's the difference between potstickers and dumplings? ›

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

What's the difference between a potsticker and a dumpling? ›

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Read The Full Story ›

What is the difference between Chinese and Japanese potstickers? ›

Gyoza vs Potstickers: Wrappers and Fillings

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

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What do the Chinese call potstickers? ›

Cantonese folks call potstickers "wotip (鍋貼)" but Northern Chinese folks call them "seoi gaau (水餃)". Both potsticker wrappers share the same ingredients and methods of preparation. The main difference is its thickness. Wotip (鍋貼) wrappers are thicker than seoi gaau (水餃) wrappers.

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What is the difference between gyoza and potsticker? ›

Gyoza are different than potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely textured. And Gyoza focused more on the filling.

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Do you cook potstickers from frozen? ›

Place frozen potstickers in a skillet or wok, and heat on MEDIUM HIGH for 4 minutes or until skins turn lightly brown. Reduce heat to MEDIUM. Carefully add 4 tablespoons of water to skillet or wok, cover and steam potstickers for 5 minutes or until water has evaporated and potstickers begin to brown*.

Can you cook frozen potstickers in the air fryer at 400 degrees? ›

Air Fried Potsticker Hack Whether it's after school or after a night out, we got your back with the fastest way to crispy, golden salvation 🥟❤️‍🔥 It's so easy the instructions fit in one sentence: Lightly spray Mamahuhu potstickers with oil then air fry directly from frozen at 400F for 6 minutes.