Tuesday, June 17, 2008
When I first saw this recipe on 101 Cookbooks, I knew I wanted to try it. I love dumplings in all forms: ravioli, perogies, dim sum. When my CSA delivered with peas and ricotta this week, I knew it was the time to pounce! The filling is great and is really made by the brightness of the lemon zest. Next time I might add a bit of truffle oil or truffle salt to make them super extravagant. Like Heidi, we pan fried and steamed them. All I can say is that P and I are failures at steaming. FAILURES. The pan fried ones came out better in appearance and flavor (since they were not gummy and stuck together). They would make a great appetizer or hors d'oeuvre, especially if you can make them as pretty as Heidi did.