Prepare Filling

1. Bring 1 gallon of water and 2 tbsp of salt to boil.  Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
2. Drain, transfer into a food processor while still hot.  Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture. Add sugar and salt if necessary

Shape, Blanch & Sear Potstickers

1. Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
2. Fold to a half-moon, and pleat while pressing to seal along the edge
3. Blanch potstickers in boiling, salted water for 5 minutes.  Drain and dry well.  If not sautéing immediately, toss lightly with canola oil
4. In a sauté pan, heat 1 tbsp of canola oil over medium-high heat and add blanched potstickers, flat-side down.
5. Sear until golden-brown (this should only take a minute or less), remove. Serve atop pea shoots