This is a great way to use different types of peas and their shoots – think sugar snaps, mange tout, and even asparagus peas.
Not much point in using fresh peas for the dumplings, however – frozen ones are convenient and will do the job nicely. You can buy goyza or wonton wrappers in most Asian supermarkets.
For the broth
1.5ltrs vegetable stock
The peelings from root ginger (see below)
1 small leek, roughly chopped and washed
1 stick of celery, roughly chopped
2 cloves of garlic, halved
For the dumplings
120-150g frozen peas
100ml vegetable stock
Salt and pepper
8-12 goyza or wonton wrappers
30g root ginger, peeled and finely shredded (use peelings in broth)
A handful of pea shoots
2-3 spring onions, thinly sliced on the angle
12-14 pieces of sugar snap and/or mange tout, thinly shredded
To make the broth, put all of the ingredients into a saucepan, bring to the boil and simmer very gently for about 40 minutes, then strain through a fine-meshed sieve. Season to taste if necessary.
To make the filling for the dumplings, put the peas and vegetable stock into a saucepan, season and simmer for 5-6 minutes, then remove from the heat.
Blend in a food processor with enough of the vegetable stock to make a fairly smooth purée. Check and correct the seasoning and leave to cool.
To make the dumplings, lay the wonton or goyza wrappers on a flat work surface, brush the edges with water and place a teaspoon of the pea purée in the centre.
Next, fold over and press the edges with your fingers, and place on a plate > or tray in the fridge until required; make sure to cover with clingfilm.
To serve, simmer the dumplings in boiling salted water for a couple of minutes, if using wontons, or you can drop the goyza straight into the broth.
Bring the stock to a simmer, add the vegetables and dumplings, simmer for 30 seconds and serve immediately.