Baked Pea Dumplings

I will be making this again (partially because of the problems that I had). As I've said, I took lots of snacks on vacation that I had made ahead of time. I had frozen these nicely in one layer on a cookie sheet and put them in a bag but then they started to thaw and stick together. I think they would have turned out very nicely had I been able to keep them in one layer. I also didn't realize we had parchment paper up at the lake and so once cooked they also stuck a little to the pan. The flavor was great and I must agree with Heidi Swanson that the lemon was the key to a nice bright taste.

Baked Pea Dumplings (adapted from 101 Cookbooks)

2 cups frozen peas
2/3 cup light ricotta cheese
2 tbsp olive oil
1/2 tsp kosher salt
1 small shallot, minced
1/3 cup grated Parmesan
zest of one large lemon
1/2 package of wonton wrappers

1. Cook peas in boiling water for one minute. Drain well.
2. With a food processor (or hand blender) blend the peas, ricotta cheese, olive oil, and salt into a puree.
3. Return the mixture to a big bowl and stir in the shallots, Parmesan, and lemon zest.
4. Fill the dumplings following the instructions on the wrapper packaging. Drop a very scant teaspoon of filling onto each wrapper, rub the perimeter of each wrapper with a wet finger seal, fold and set aside.
5. At this point you can either freeze or bake off the dumplings. Freeze overnight on a cookie sheet and store in a freezer bag.
   
6. Place dumplings on greased or parchment papered cookie sheet. Bake frozen dumplings for 20 min at 425 degrees or until golden. Check after 15 minutes. Makes just under 3 dozen dumplings.