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The Spruce / Molly Watson
Nutritional Guidelines (per serving) | |
---|---|
480 | Calories |
37g | Fat |
7g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings: 9 to 12 | |
Amount per serving | |
Calories | 480 |
% Daily Value* | |
Total Fat 37g | 47% |
Saturated Fat 22g | 109% |
Cholesterol 116mg | 39% |
Sodium 860mg | 37% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 1g | 2% |
Protein 30g | |
Calcium 767mg | 59% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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 we like to make a bit more of an effort with the chile oil-spiked sauce below.
Ingredients
- 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)
Steps to Make It
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Cut out the stems from the Swiss chard leaves (see here for details).
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Rinse the stems and leaves.
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Set the leaves aside.
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Finely chop the stems.
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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.
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Reduce heat to medium or medium-low. Cook, stirring frequently, until the stems are softened, about 3 minutes.
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Meanwhile, chop the leaves and the scallions.
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Add the leaves to the stems. Cook, stirring, until the leaves are wilted and the liquid they give off evaporates, about 7 minutes.
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Transfer the chard to a medium bowl, stir in the scallions and let cool.
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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.
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Add the pork, breaking it up into small clumps as you add it, and combine it in, too.
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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.
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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).
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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.
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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.
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Set the dumpling on the cornstarch-dusted sheet. Repeat with the remaining topped wrappers.
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When all those dumplings are made, repeat until all the filling is used.
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When you're ready to boil the dumplings, set a cooling rack or large colander over a rimmed baking sheet near the stove.
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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.
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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.
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In a small bowl or measuring cup, whisk together the ingredients for the sauce.
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Serve the dumplings hot.
Tip
- We like them best with the sauce in the recipe and a sprinkle of cilantro, but others may prefer just a drizzle of soy sauce.
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