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.

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