chard potstickers
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 42.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 73.5 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.6 g
- Protein: 0.5 g
View full nutritional breakdown of chard potstickers calories by ingredient
Introduction
from body & soul magazine from body & soul magazineNumber of Servings: 24
Ingredients
-
pot sticker wrappers
swiss chard
shiitake mushrooms
scallions
garlic
soy sauce
sesame oil
rice wine vinegar
salt
pepper
Directions
In a large nonstick skillet, heat 1 tsp. vegetable oil over medium. Add chard (leaves coarsely chopped & stems minced), mushrooms, scallions and garlic and cook until chard stems are crisp-tender and liquid has evaporated 3 to 4 minutes.
Squeeze excess liquid from chard. Transfer to a bowl; stir in 1 tsp. vinegar & 1 tsp. soy sauce, 1 tsp sesame oil; season with salt & pepper and set aside.
Place 1 rounded tsp. filling toward the edge of a dumpling wrapper. Moisten one edge with water using your finger. Bring two edges together forming a half moon and enclosing filling. Pinch a couple of small pleats along top layer of wrapper. Seal by pressing pleated and unpleated edges together. Place on a parchment lined baking sheet. Repeat. Keep dumplings & unused wrappers covered with a damp paper towel while working.
Heat remaining Tb. vegetable oil in reserved skillet over med-high heat. Arrange dumplings in pan tightly, flat side down and cook until deep golden brown; 2-3 minutes.
Remove from heat. Add 1/2 c. water. Return to heat. Cover and cook until heated through and all the water has evaporated and the bottoms are crisp; 4-6 minutes more. Remove the lid for the last 30 seconds of cooking. Slide dumplings onto serving platter and serve with dipping sauce of rice-wine vinegar and soy sauce 1:1 ratio, sprinkle crushed red pepper in sauce.
Number of Servings: 24
Recipe submitted by SparkPeople user KATDOG76.
Squeeze excess liquid from chard. Transfer to a bowl; stir in 1 tsp. vinegar & 1 tsp. soy sauce, 1 tsp sesame oil; season with salt & pepper and set aside.
Place 1 rounded tsp. filling toward the edge of a dumpling wrapper. Moisten one edge with water using your finger. Bring two edges together forming a half moon and enclosing filling. Pinch a couple of small pleats along top layer of wrapper. Seal by pressing pleated and unpleated edges together. Place on a parchment lined baking sheet. Repeat. Keep dumplings & unused wrappers covered with a damp paper towel while working.
Heat remaining Tb. vegetable oil in reserved skillet over med-high heat. Arrange dumplings in pan tightly, flat side down and cook until deep golden brown; 2-3 minutes.
Remove from heat. Add 1/2 c. water. Return to heat. Cover and cook until heated through and all the water has evaporated and the bottoms are crisp; 4-6 minutes more. Remove the lid for the last 30 seconds of cooking. Slide dumplings onto serving platter and serve with dipping sauce of rice-wine vinegar and soy sauce 1:1 ratio, sprinkle crushed red pepper in sauce.
Number of Servings: 24
Recipe submitted by SparkPeople user KATDOG76.