After folding a couple of these dumplings, you'll be a pro. Enlist your friends and make a party of it.
Body+Soul, May 2009
- Prep Time 40 minutes
- Total Time 1 hour
- Yield Makes 24
- 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
- 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.
- 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
damp paper towels while working.
- 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.
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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