If you follow me on Facebook, then you already know that I joined a CSA (community supported agriculture) called Be Wise Ranch. The farm services San Diego county, so if you live in the area, check them out. Every other week, I take my big fiesta basket to pick up my goodies.
Thirty bucks a box and putting away all the goodies is better than Christmas morning. Since I don’t know exactly what I’m going to get in my CSA box, I get to research and and try out all kinds of new veggies and recipes that I normally might pass up at a grocer or even the farmer’s market. In my last basket I received a big bunch of chard. Now kale and spinach are a typical staple in my kitchen but chard not so much. I suppose you could substitute many sturdy leafy greens in the place of chard like kale, bok choy, etc.
- 5 cups of chopped chard, stems/ribs removed
- 4 chopped green onions
- 1 whole roasted garlic
- freshly cracked salt and pepper
- 1 tsp of ground cumin
- 1 tbsp+ of ground ginger
- round gyoza wraps (purchased at an Asian market like Zion Market), recipe yields around 16-20
- little bowl of water
- peanut oil or whatever oil you prefer to cook with
Cook down chard for approximately 7 minutes, adding the green onions for the last two, seasoning with the cumin and ginger. I didn’t want the onions to cook down to the point of losing their character. As a side note, the ginger amount is very much approximate. In the process of seasoning my chard, I not-so-graciously dumped more ginger than intended…a lot more, but the result was pretty tasty. Let cool a bit then add to food processor (could also be done in a blender) along with garlic and pulse until the garlic is well distributed. Now you have your filling.
On a clean surface, begin preparing your potstickers/dumplings. I used the smallest spoon in my utensil drawer to ensure I didn’t over-stuff and risk the potstickers falling apart in the frying pan. Taking your time to really make sure you seal your potstickers will be key. Place a small amount of filling in the center of the skin. Wet your finger or basting brush with water and rim the edges of the skin. Fold over the skin almost in half like a taco, leaving just a little flap to fold back over; press and crimp to seal.
Continue until all filling is gone. Try to sit your potstickers upright while they wait to be cooked so that they have a surface to sit on while frying in the pan. You want to ensure that the sealed side of your potstickers stick up.
Heat oil in heavy bottomed pan or cast iron skillet over medium heat. Place dumplings seam-side up and fry until bottoms are golden brown. Add 1/4 of water to the pan, cover and cook for up to 5 minutes until water is evaporated. Remove lid for the last couple minutes. Serve immediately with sauce of choice and rice.