Plump Pea Dumplings

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.