From Vegetable Literacy by Deborah Madison
This looks so good I am going to run into town to get some wonton wrappers and make these later today. I can’t wait, because I love dumplings! And what a great way to use Mustard Greens.
4 TB light Sesame or Sunflower Seed Oil
4 cups loosely packed stemmed Mustard Greens
1 TB peeled and grated Ginger
2 tsp minced Garlic or use some the Spring Garlic from this week’s share. I will try it with 2 stalks, including most of the green top
4 Green Onions, white light green parts chopped, with darker greens reserved or use one of the Spring Onions from this week’s share
1 TB toasted Sesame Oil
1/12 tsp hot Chile Oil
1 TB Tamari
24 to 28 Shanghai style round wonton wrappers or square ones if that’s all you can find
Dipping Sauce:
The reserved liquid from the cooked greens
1/4 cup Tamari or Soy Sauce
The reserved green Onion tops, finely sliced
1/4 tsp Thai roasted Chile Paste (nahm prik pao)
1/4 tsp Sugar
To make the dumplings, heat 2 Tb of the light sesame or sunflower oil in a large sauté pan over medium-high heat. When the oil shimmers, add the mustard greens, ginger, onion and garlic, and using tongs, toss the greens until they just begin to wilt. Reduce the heat to medium-low and add a few spoonfuls water if the pan has begun to dry. Add the toasted sesame oil, chile oil, and tamari and continue cooking the greens, turning them occasionally, until they have completely wilted, about 8 minutes in all. Slide them into a small colander set over a bowl. Press with the back of a large spoon to force out as much liquid as possible. Reserve the liquid. It won’t be more than a tablespoon or two at the most. Lay 6 wonton wrappers side by side on a lightly floured work surface and set a small bowl of cold water nearby. Using a teaspoon place a small amount of the filling in the center of each wrapper. Dip your index finger in the water and lightly dampen the outer edge of each wrapper. Fold in half, forming a half-moon, and press the edges to seal. Crimp the edges with a fork, or pleat them if you're feeling fancy. If you’re using square wrappers, fold in half to form a triangle then pleat. Repeat until all the filling is used up. To cook the dumpling, rinse out the sauté pan, return it to medium-high heat, and add the remaining 2 TB light sesame or sunflower oil. When the oil shimmers, add the dumplings. Do not move them, don’t shake the pan, don’t stir and don’t flip them around. Let them brown for 2 to 4 minutes on the underside, then very carefully pour in 3/4 cup water and quickly cover the pan. Give it a good few shakes. Lower the heat a little and continue cooking the dumplings for another 2 to 3 minutes. When you remove the lid, the dumplings should look plump and pale except on the bottoms, which should be golden-brown. Serve them immediately with the dipping sauce.