Making dumplings at home is much (much!) easier than you might think—especially when you simply buy the wrappers. While these may sound like something for a special occasion (and they're certainly tasty enough for that), once you get the easy trick of folding the wrapper, they're quick enough for a fun family dinner.
This filling is chock full of Swiss chard and a bit of pork and ginger for a lovely flavor needing only the simplest of sauces to make the most of it. A drizzle of soy sauce will do it, although I like to make a bit more of an effort with the chile oil-spiked sauce below.
- 1 bunch Swiss chard
- 1 teaspoon oil
- 2 bunches green onions
- 1-inch piece ginger
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon soy sauce
- 1 teaspoon chili oil
- 1 teaspoon toasted sesame oil
- 1/3 pound ground pork
- Cornstarch for dusting
- 48 Wonton skins (or dumpling wrappers)
- Salt to taste
- For the Sauce (Optional):
- 3 Tablespoons hot chile oil
- 2 Tablespoons soy sauce or tamari
- 1 Tablespoon vegetable oil
- Chopped cilantro for garnish (optional)
- Cut out the stems from the Swiss chard leaves (see here for details).
- Rinse the stems and leaves.
- Set the leaves aside.
- Finely chop the stems.
- Set a large frying pan over medium-high heat. Once it's hot, add the oil, swirl it around a bit, and add the chard stems.
- Reduce heat to medium or medium-low. Cook, stirring frequently, until the stems are softened, about 3 minutes.
- Meanwhile, chop the leaves and the scallions.
- Add the leaves to the stems. Cook, stirring, until the leaves are wilted and the liquid they give off evaporates, about 7 minutes.
- Transfer the chard to a medium bowl, stir in the scallions and let cool.
- While the chard cools enough so it's no longer steaming, grate in the ginger, and add the rice wine, soy sauce, chile oil, and toasted sesame oil. Stir to combine.
- Add the pork, breaking it up into small clumps as you add it, and combine it in, too.
- Generously dust a large clean work surface with cornstarch, set a small dish filled with water to one side, and dust a large baking sheet with cornstarch. If you plan to boil the dumplings soon, put on a pot of salted water to boil.
- Lay out 6 to 12 wonton wrappers on the cornstarch-dusted surface (if you're feeling confident, go with a dozen at a time; if you're a bit more nervous about making dumpling, keep the number small as you learn).
- Put a small dollop (about 1 teaspoon) of the chard-pork mixture on each wrapper. Dip a finger into the dish of water, and dampen the edges of each wrapper.
- Working with one dumpling at a time, fold the wrapper over the filling, turning the square into a triangle. Press any air bubbles out as you pinch the edges to seal them shut, then bring the two corners that are further apart together and pinch them together.
- Set the dumpling on the cornstarch-dusted sheet. Repeat with the remaining topped wrappers.
- When all those dumplings are made, repeat until all the filling is used.
- When you're ready to boil the dumplings, set a cooling rack or large colander over a rimmed baking sheet near the stove.
- Gently add the dumplings to the boiling water—add only as many at a time as will fit in a single layer across the pot.
- Boil until cooked through, about 3 minutes. Use a slotted spoon to lift the dumplings out of the water and transfer to the cooling rack or colander. Repeat with remaining dumplings.
- In a small bowl or measuring cup, whisk together the ingredients for the sauce.
- Serve the dumplings hot.
I like them best with the sauce in the recipe and a sprinkle of cilantro, but others may prefer just a drizzle of soy sauce.
|Nutritional Guidelines (per serving)|