Chard Potstickers Food

CHARD POTSTICKERS

Chard Potstickers image

These easy-to-make potstickers are stuffed with a healthy, earthy mix of Swiss chard, scallion, and shiitake mushroom. After folding a couple of these dumplings, you'll be a pro. Enlist your friends and make a party of it.

Provided by Martha Stewart

Categories Appetizers

Time 1h

Yield Makes 24

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 40 g, Fat 1 g, Protein 1 g

SOY-GINGER DIPPING SAUCE

Soy-Ginger Dipping Sauce image

No pot stickers or dumplings are complete without this soy-ginger dipping sauce.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 5

Ingredients

1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon sesame oil

Steps:

In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

Nutrition Facts : Calories 25 g, Protein 1 g

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