Chard Potstickers

After folding a couple of these dumplings, you'll be a pro. Enlist your friends and make a party of it.

  • Prep:
  • Total Time:
  • Yield: Makes 24
Chard Potstickers

Source: Body+Soul, May 2009

Ingredients

  • 1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
  • 8 ounces Swiss chard (one small bunch), leaves coarsely chopped, stems minced
  • 4 ounces shiitake mushrooms, stems removed and discarded, caps chopped
  • 2 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons rice-wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low-sodium soy sauce
  • Coarse salt and ground pepper
  • 24 round dumpling wrappers

Directions

  1. In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add chard, mushrooms, scallions, and garlic and cook until chard stems are crisp-tender and liquid has evaporated, 3 to 4 minutes. Squeeze excess liquid from chard. Transfer to a bowl; stir in vinegar, sesame oil, and soy sauce; season with salt and pepper. Wipe skillet dry and set aside.

  2. Place 1 rounded teaspoon filling toward the edge of a dumpling wrapper. Moisten one edge with water using your finger. Bring two edges together, forming a half moon and enclosing filling. Pinch a couple of small pleats along top layer of wrapper. Seal by pressing pleated and unpleated edges together. Place on a parchment-lined baking sheet. Repeat. Keep dumplings and unused wrappers covered with damp paper towels while working.

  3. Heat remaining tablespoon vegetable oil in reserved skillet over medium-high heat. Arrange dumplings in pan, tightly, flat-side down, and cook until deep golden brown, 2 to 3 minutes. Remove from heat. Add 1/2 cup of water. Return to heat. Cover and cook until heated through, all the water has evaporated, and bottoms are crisp, 4 to 6 minutes more (remove the lid for the last 30 seconds of cooking). Slide dumplings onto a serving platter, and serve with dipping sauce.

Cook's Notes

To make the dipping sauce, combine 1/4 cup soy sauce, 1/4 cup rice vinegar, and a pinch of red pepper flakes.

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