Spring Pea Potstickers With Morel Mushrooms And Soy-Lime Ginger Sauce

Spring Pea Potstickers With Morel Mushrooms And Soy-Lime Ginger Sauce
4.5 from 2 ratings
Public Kitchen, a New York restaurant by esteemed chef Jean-Georges Vongerichten, features this potsticker dish on the spring menu. Loaded with morel mushrooms and spring peas, it’s a unique way to use these vegetables during their peak season. This recipe is courtesy of chef Thomas McKenna at Public Kitchen.
Prep Time
Cook Time
potstickers at public kitchen
Total time: 60 minutes
  • 2 cup spring onions, sliced
  • 3 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup baby peas
  • 2 tablespoon sugar
  • 1/2 jalapeño, chopped
  • 10 fresh mint leaves, chopped
  • pea and onion filling
  • 1 pack wonton wrappers
  • 1/4 cup shallot, thinly sliced
  • 5-6 cloves of garlic, thinly sliced
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup soy sauce
  • 1/2 cup sweet soy sauce (kecap manis)
  • 1/4 cup fresh lime juice
  • 2 tablespoon ginger, thinly sliced against the grain
  • 6 morel mushrooms, sauteed in olive oil until browned
  • 4-6 potstickers
  • 2 tablespoon golden shallot-garlic oil
  • 2 tablespoon soy-lime and ginger sauce
  • 1 teaspoon chives, minced
  • pea shoots (optional)
  1. Combine onions, oil, salt and pepper in a pot and cook over low heat until onions are very soft with no color.
  2. Combine onion mixture with the peas, sugar and jalapeño in a food processor and process until it becomes a fine mash.
  3. Fold in mint leaves.
  4. Fill each wrapper with 1 1/2 tablespoon filling.
  5. Wet the edges with water using your finger.
  6. Fold and seal the potsticker, pushing out any extra air. Create pleated folds by wetting and uniting the top two corners in the middle of the potsticker (see video).
  7. Combine shallots, garlic and oil in a pot and cook over medium heat until golden.
  8. When the ingredients are at the desired color, immediately place the pot in a bowl of ice water to stop the cooking process.
  9. Combine soy sauces, lime juice and ginger in a blender and blend until very smooth. Do not strain.
  10. Roast potstickers in a non-stick pan with grapeseed oil on medium heat.
  11. When one side is crispy, remove excess oil, add 1/4 cup water and cover.
  12. When water has evaporated, check to see if the potstickers are cooked and the edges of the wontons are soft. If still firm, add more water as needed until cooked.
  13. Plate in a flat bowl, seared-side up, and garnish with the rest of the ingredients in the order they are listed.