When Heidi posted her Plump Pea Dumpling recipe on 101 Cookbooks a few weeks ago, I was mesmerized by her photos.  I tried my hand at this quick and easy dish this evening with great success.  I opted to fry the dumplings rather than steam them.  They quickly turned a deep golden brown and were delicious served with tamari.

The filling was bright and flavorful, with a nice zestiness from the lemon and shallot.  If you are looking for a quick summer dinner, this is great recipe to keep handy.

(The filling is delicious on its own and would make a great dip for raw vegetables or pita bread.)