Steamed Sweet Potato and Swiss Chard Dumplings
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 dumpling
Ingredients
- 1 tsp Oil, vegetable
- 4 cloves Garlic, minced
- 8 oz Sweet potato, minced
- 8 oz Swiss chard, finely sliced
- 1/2 tsp Chinese 5-spice
- 20 each Mandoo (pot sticker) wrappers
- 4 each Napa cabbage leaves
- 3 Tbsp Basic Asian Vinaigrette
- 1 Tbsp Water
Basic Asian Vinaigrette:
- 1 Tbsp Shallot, minced - (about 1/2 oz)
- 2 Tbsp Vinegar, balsamic
- 1/2 tsp Ginger, fresh, grated
- 1 tsp Sesame oil
- 1 Tbsp Soy sauce
- to taste Pepper, black
Directions
- Pre-heat a skillet medium high heat. Add oil and garlic, and potato, saut� briefly about 2 minutes.
- Add Swiss chard and salt, cook till all liquid from chard evaporates.
- Remove from heat; add Chinese 5-spice. Cool thoroughly.
- Lay out wrappers in a single layer. Distribute filling evenly, placing in the center of each wrapper.
- Dip your finger in a bowl of water and trace edge of each wrapper. DonÂ’t get wrapper too wet.
- Fold over and firmly press edges together to seal. Repeat till filling is used up.
- Lay Napa cabbage leaves on bottom of steamer. Place dumplings over the leaves.
- Steam till tender, approximately 15 minutes. Serve immediately.
- Add water to vinaigrette. Serve 1 Tbsp sauce per person.
Notes
- Dumplings can be frozen in a single layer. When completely frozen, transfer to a ziplock bag. Do not defrost before using.
- The dumplings can also be cooked in boiling water: Bring water to a boil, add dumplings, and reduce to medium heat. Cook for approximately 5 minutes.