spring pea

Herbed Pea "Sauce"

peas

unsalted butter

scallions, thinly sliced

lemon zest

flat-leaf parsley

chives

Kosher salt, freshly ground pepper

Bon Appétit

If using fresh peas, cook in a large saucepan of boiling salted water until tender, about 3 minutes; drain and set aside (do not cook frozen peas).

Melt butter in a medium saucepan over medium heat. Add scallions and peas and cook, stirring constantly, until scallions are just beginning to soften and peas are heated through, about 1 minute. Remove pan from heat and stir in lemon zest. Stir in parsley and chives; season with salt and pepper.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

Pea and Ricotta Potstickers With Homemade Dumpling Wrappers

peas (about 10 oz.)

garlic

black pepper

ricotta

store-bought dumpling wrappers (optional)

grapeseed oil

Black (Chinkiang) vinegar oil

Making dumpling wrappers from scratch may seem daunting, but this method makes it highly achievable. While there are many types of dumpling skins, some of which are made with starches, my preferred variety to make at home requires just two humble ingredients—flour and water—and happens to be one of the easiest doughs to work with. This dough is incredibly malleable and adaptable. The near-boiling water is the magic ingredient—the heat basically cooks the proteins in the flour, preventing the gluten from forming too much, reducing elasticity. This creates a robust dough that is extremely easy to roll out. Even if you want to make it ahead or have to pop it in the fridge to rest for a few hours, it comes out soft enough to roll. Hot-water dumpling dough is best for pan-fried potstickers and steamed dumplings (they’re too thin to boil). There are also instructions for how to use store-bought wrappers, if you prefer. (Find all of my most valuable dumpling tips here!) This recipe is adapted from my book To Asia, With Love, where I have recipes for potstickers stuffed with all kinds of fillings.—Hetty McKinnon

To make dumpling dough, bring 1 cup water to a boil in a kettle or small saucepan and let cool 2 minutes. (If you are using store-bought wrappers, skip to step 4.)

Meanwhile, set a large heatproof bowl on a kitchen towel (to stop it from moving around). Pour in 2 cups plus 6 Tbsp. (300 g) all-purpose flour and make a well in the center. Using a wooden spoon or chopsticks, stir flour as you gradually add ¾ cup of the just-boiled water in a steady stream. Try to moisten the flour as evenly as possible. Once the water has been added, mixture should look very shaggy. Being careful as the dough will be very hot, carefully knead in the bowl until dough comes together in a single mass—if the dough is very dry and will not come together, add more warm water, a teaspoonful at a time, until more workable.

Transfer dough to a very lightly floured surface and knead (by now it won’t be hot) with the heel of your hand until smooth and elastic, about 3 minutes. Wrap dough tightly in plastic and place in a resealable plastic bag. Let sit at room temperature at least 30 minutes and up to 2 hours. The dough will steam in the bag and become softer and easier to work with as it sits.

While the dough is sitting, make the filling. Finely chop enough from 1 small bunch chives to measure out 2 Tbsp. Bring a medium pot of salted water to a boil and cook 2 cups fresh or frozen peas (about 10 oz.) until bright green, about 30 seconds. Drain in a colander or mesh sieve and transfer to a food processor or blender. Finely grate in 1 garlic clove on a Microplane. Blend until you have a chunky mash.

Scrape pea purée into a medium bowl; add chopped chives and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season with freshly ground black pepper. Stir in ¼ cup fresh ricotta; taste—the mixture should almost be too salty—and season with more salt if needed.

Now, move back to your dough: Cut dough into 4 equal pieces. Working with 1 piece at a time and keeping remaining pieces covered with a damp kitchen towel, roll into a log. Cut log into 6 equal pieces and roll each piece into a ball. Roll out each ball into a 3½"-diameter round. The correct technique may take some time to master, but the basic principle is to roll the edges of the dough a bit thinner than the center. Hold your dowel in your dominant hand and use your other hand to turn the dough as you roll the edges. Set wrappers aside on a lightly floured surface and cover with a damp kitchen towel. (I usually work in sets of 6 dumplings—roll 6 wrappers, fold 6 dumplings—see below for instructions—then proceed to the next piece of dough, but find a workflow that feels right to you.)

If you are just starting out, this alternate technique might be easier: Lightly dust your work surface and dowel with flour and roll out dough as thinly as you can, about 1/16" is ideal. Use a well-floured 3½"-diameter biscuit cutter to cut out rounds. Flour rounds well and cover with a kitchen towel. Reroll scraps and continue cutting out rounds until you have used all of the dough. If the dough becomes resistant to rolling, cover and let rest until it softens again. You should get 24–30 wrappers, depending on how thinly you roll out the dough.

If you are using store-bought dumpling wrappers, have a small bowl of water on hand—dip the very edges of the wrapper into the water and rotate it to wet the edge all the way around. If you are using homemade wrappers, there is no need to wet the edges (unless they have been defrosted from frozen). Using a pastry brush, brush off any excess flour from wrapper. Then, holding wrapper in the palm of your hand, place about 2 tsp. filling in the center. Fold one side of wrapper up and over filling to form a semicircle; pleat edge, working from one corner to the other. Transfer to a baking sheet and situate them so the pleated edge is upright and they have a flat bottom. Cover with a damp kitchen towel and repeat with remaining wrappers and filling.
→ Learn six other ways to fold dumplings (with videos!).

Heat 1 Tbsp. grapeseed oil or vegetable oil in a large nonstick skillet over medium-high. Working in batches (10–12 depending on the size of your skillet) and adding 1–2 Tbsp. grapeseed oil or vegetable oil to skillet between batches as needed, cook dumplings, flat side down, until bottoms are lightly browned, about 2 minutes (if the dumplings are browning too quickly, reduce heat to medium). Immediately add 3 Tbsp. water (just enough to cover the base of the dumplings). Be very careful as water will sizzle furiously when it hits the pan. Cover pan and cook until water is evaporated, about 2 minutes. Uncover and cook dumplings until bottoms are crispy, about 30 seconds.
→ Want to boil or steam instead? We've got you covered.

Transfer dumplings to plates as you go. Serve with black (Chinkiang) vinegar and/or chili oil or chile crisp.

Do ahead: Dough can be made 1 day ahead. Wrap tightly and chill after kneading (no need to rest at room temperature first). Roll out while still cold. Dumpling wrappers can be made 1 month ahead; generously dust both sides with potato starch, tapioca starch, or cornstarch. Stack in bundles of 10–15 (this makes defrosting quicker), wrap in plastic, and place in a resealable freezer bag or airtight container. Let thaw at room temperature before using. (The layer of starch means you will need to use water to seal dumplings.) Dumplings can be filled and formed 1 month ahead. Freeze in a single layer on a parchment-lined baking sheet until firm, then transfer to a resealable freezer bag.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

Pea, Asparagus, and Fava Bean Salad

olive oilt

Pecorino

(or more) fresh lemon juice

fava beans (from about 2 pounds pods)

asparagus, trimmed, stalks peeled if thick

vegetable oil

shallot, thinly sliced

bacon,

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Pea Pancakes

kosher salt

eggs

low-fat cottage cheese

all-purpose flour

scallions, thinly sliced,

(1/2 stick) salted butter, melted

If using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain.

Purée eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt in a blender until smooth. Transfer batter to a medium bowl and stir in peas and 4 scallions. (Batter should be thick but pourable; stir in water by tablespoonfuls if too thick).

Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet by 1/4-cupfuls, spreading out to 3-inch-4-inch rounds with a spoon. Cook pancakes until bubbles form on top, about 3 minutes. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.

Serve pancakes drizzled with butter and topped with scallions.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

Chawan Mushi with Shrimp and Spring Peas

instant dashi powder (Japanese soup stock granules)

mirin (sweet Japanese rice wine)

soy sauce

sesame oil

baby shrimp

shiitake mushroom caps, finely chopped

scallions,

Combine dashi powder, 1 tablespoon mirin, and 2 cups warm water in a medium bowl. Stir to dissolve powder. Transfer 1 tablespoon dashi mixture to a small bowl. Add soy sauce, oil, and remaining 2 teaspoons mirin; set dashi sauce aside. Set remaining dashi mixture aside for custard.

Set a large bamboo steamer over a large pot filled with 1-inch of simmering water. If using fresh peas, place in a small wide bowl and set bowl in steamer. Cover and cook until peas are tender, about 5 minutes (if using frozen peas, do not cook). Repeat with shrimp and mushrooms, placing each in separate small wide bowls, and cook in steamer until shrimp are just opaque and mushrooms are softened, about 2 minutes for each.

Gently mix eggs in a large bowl to blend (do not create bubbles); stir in dashi mixture reserved for custard. Pour custard through a fine-mesh sieve into a large bowl or a 4-cup measuring cup.

Toss peas, mushrooms, and scallions in a medium bowl and combine. Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 8-ounce ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly. Tightly cover each bowl with plastic wrap.

Place bowls in steamer, cover, and cook until custard is just set but still jiggles slightly in the center, 10-15 minutes.

Top custards with reserved dashi sauce, pea mixture, and shrimp.

Simple Buttery Spring Pea Pasta with Prosciutto.

bucatini pasta

parsley (chopped)

basil (chopped)

freshly grated parmesan

salt and black pepper (to taste)

red pepper flakes

butter (cubed

peas (thawed)

prosciutto (roughly torn)

burrata cheese (torn)

watercress

poaches eggs (optional)

olive oil (for drizzling)

Bring a large pot of salted water to boil. Boil the pasta until al dente.

Meanwhile, whisk the eggs together in a bowl. Add the parsley, basil, parmesan and a pinch of both salt and pepper, whisk well. If desired add a pinch of crushed red pepper flakes.

When the pasta is ready, drain and add the hot pasta right back into the hot pot. Working quickly, add the egg mixture to the hot pasta and immediately begin tossing the pasta. Continue to toss the pasta for 2-3 minutes or until the eggs have cooked and formed a creamy sauce. Add the butter + peas and toss once more. Taste and season with salt and pepper.

Add the prosciutto and burrata. Divide the pasta among plates or bowls and top with watercress and poached eggs. Drizzle the burrata lightly with olive oil, salt  + pepper. Enjoy immediately.

Top 6 spring pea recipes from across the web

The most viewed spring pea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Herbed Pea "Sauce"

Pea and Ricotta Potstickers With Ho...

Pea, Asparagus, and Fava Bean Salad

Pea Pancakes

Chawan Mushi with Shrimp and Spring...

Simple Buttery Spring Pea Pasta wit...

Top 6 spring pea recipes from across the web

The most viewed spring pea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herbed Pea "Sauce"

Pea and Ricotta Potstickers With Ho...

Pea, Asparagus, and Fava Bean Salad

Pea Pancakes

Chawan Mushi with Shrimp and Spring...

Simple Buttery Spring Pea Pasta wit...

The most viewed spring pea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine