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steamed sweet potato and swiss chard dumplings

Steamed Sweet Potato and Swiss Chard Dumplings

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Servings: 4
Course: Main/Entree
Calories: 40
Ingredients Method Notes

Ingredients
  

  • 1 tsp oil, vegetable
  • 4 cloves garlic, minced
  • 8 oz sweet potato, minced
  • 8 oz swiss chard, finely sliced
  • ½ tsp Chinese 5-spice
  • 20 mandoo (pot sticker) wrappers
  • 4 napa cabbage leaves
  • 3 tbsp basic Asian vinaigrette
  • 1 tbsp water
Basic Asian Vinagrette
  • 1 tbsp shallot, minced (about ½ oz)
  • 2 tbsp vinegar, balsamic
  • ½ tsp ginger, fresh, grated
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • to taste, pepper, black

Method
 

  1. Pre-heat a skillet medium high heat. Add oil and garlic, and potato, sauté briefly about 2 minutes.
  2. Add Swiss chard and salt, cook till all liquid from chard evaporates.
  3. Remove from heat, add Chinese 5-spice. Cool thoroughly.
  4. Lay out wrappers in a single layer. Distribute filling evenly, placing in the center of each wrapper.
  5. Dip your finger in a bowl of water and trace edge of each wrapper. Don't get wrapper too wet.
  6. Fold over and firmly press edges together to seal. Repeat till filling is used up.
  7. Lay Napa cabbage leaves on bottom of steamer. Place dumplings over the leaves.
  8. Steam till tender, approximately 15 minutes. Serve immediately.
  9. 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.