Crispy Pea Rangoons with Blueberry Chutney

Ingredients

---For the Pea Dumplings
• Nonstick olive oil cooking spray
• 2 cups cooked green peas, lightly mashed
• 1 small shallot, thinly sliced
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/3 cup grated Parmesan
• zest of one large lemon
• 1 cup ricotta cheese
• 32 wonton wrappers
---For the Blueberry Chutney
• 2 cups fresh or frozen blueberries
• 1/2 cup minced onion
• 1 tablespoon grated fresh ginger root or 1 teaspoon ground ginger
• 1/3 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup dried blueberries
• 2 tablespoons cornstarch
• 1 cinnamon stick or 1/2 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

Directions

---For the Pea Dumplings
1. Saute the shallot in a bit of olive oil until transparent and fragrant. Remove from heat.
2. Add the peas, cooked shallots, salt, garlic, Parmesan and lemon zest to a food processor and blend together. Plop the mixture into a large bowl and fold in the ricotta. Taste and add more salt or lemon for added brightness.
3. Preheat your oven to 400 degrees F and lightly grease a baking sheet with olive oil cooking spray.
4. Set up your wonton assembly line; lay out five or six wonton wrappers on a clean counter top and keep a tiny bowl of water handy. Drop a teaspoon of filling into the center of each wonton wrapper. Fold the wontons however you wish, using the water as a "glue" to seal all of the edges. I lined one corner of each wonton wrapper with a bit of water, folded the wrapper in half and pressed the edges together. Then I folded each remaining side across the plump pea filling so it resembled an open envelope. Seal with a bit more water.
5. Rub each dumpling with a bit of olive oil and arrange them in a single layer on your baking sheet (you can heavily spray them with the olive oil cooking spray too) and bake them for 4 minutes. At the 4 minute mark, flip them over and bake for another 3-4 minutes, until golden brown and crispy.
---For the Blueberry Chutney
6. Combine all ingredients in a medium saucepan and bring to a boil, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers and refrigerate for up to 3 weeks (or freeze).