Sunday, December 12, 2010
Swiss Chard and Pork Dumplings
Since I struggled all year to use the chard that we get from our CSA almost every week, I was happy when I saw this recipe for dumplings made with chard and ground pork. Making the dumplings was very easy. You just mix together the filling, scoop a bit onto the wrapper, wet the edges, and seal it up. I enjoyed doing it. I made them in mid-September and froze them for later. Now that I'm working on eating my way through the freezer, I wanted to try them.
They turned out to be very tasty. The filling could have used a bit more salt. We steamed them and ate them with a dipping sauce made of 1 clove pressed garlic, 2 Tbsp soy sauce, 1 tsp sesame oil, 2 Tbsp vegetable oil, and a pinch of crushed red pepper flakes. I whisked it together so it became somewhat emulsified. Now we have one quart bag left, a different shape dumpling, so I look forward to having them again. Maybe we'll try a different dipping sauce. Also somewhere in my freezer I know I have several wonton wrappers, so maybe I will make the shrimp and chive variation suggested at the end of the recipe.