Paula and I returned from Texas this morning. She had to work and I didn’t have time to prepare a fancy meal so I just made some pot stickers in a peas and cream sauce. We had some extra pot stickers and peas in the freezer along with heavy cream in the refrigerator that needed to be used up. I cooked the pot stickers in a 12-inch skillet with 1 cup of water for about 8-9 minutes. I brought the water to a boil and cooked the pot stickers, turning occasionally, until all the water evaporated.
Then I added 3/4 cup of heavy cream and the peas to the skillet. I brought the cream to a boil, allowing the dumplings to continue to cook until the cream was slightly thickened, about 3-4 minutes. Then I removed the skillet from the heat and added a few tablespoons of Parmesan cheese and seasoned the sauce with salt and pepper. (Note: I added a teaspoon of flour to the sauce to help it thicken.) Divide the dumplings and sauce among plates. If you have some green onions in the refrigerator, cut a few of them up and sprinkle on top of the dumplings. Enjoy!