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Chard Potstickers
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Makes 24
Ingredients
Ingredient Checklist
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
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.
Gallery
Chard Potstickers
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Makes 24
Gallery
Chard Potstickers
Chard Potstickers
Chard Potstickers
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Makes 24
Recipe Summary
prep: 40 mins
total: 1 hr
Yield: Makes 24
prep: 40 mins
total: 1 hr
prep:
40 mins
total:
1 hr
Yield: Makes 24
Makes 24
Ingredients
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
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 towardthe edge of a dumpling wrapper.Moisten one edge with water usingyour finger. Bring two edges together,forming a half moon and enclosingfilling. Pinch a couple of small pleatsalong top layer of wrapper. Seal bypressing pleated and unpleated edgestogether. Place on a parchment-linedbaking sheet. Repeat. Keep dumplingsand unused wrapperscovered withdamp 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 cookuntil 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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chard Potstickers
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Reviews:
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Most Helpful
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All Reviews for Chard Potstickers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
