• 1 lb peeled edamame
• 1½ cups peas
• ¼ cup mint, chiffonade
• 1 cup canola oil
• 1 gallon boiling salted (2 tbsp) water
• ⅛ cup sugar or to taste (if needed)
• salt to taste (if needed)
• 50 round wonton, dumpling or potsticker wrappers
• 1 tbsp canola oil for sautéing

Special Equipment

• stockpot
• food processor
• strainer basket
• sauté pan

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