Swiss Chard, very lightly softened, is one of the best wraps you will find. It is soft, stretchy, and resistant to tearing, with a mild, earthy flavor that will not overpower your dish. The potstickers’ filling is flavorful, satisfying, sweet and savory. The combination of these two into a finger food is perfect for an appetizer or a main dish. Serve with fried rice and crab Rangoon.
Ingredients
For the Dipping Sauce:
- •60 ml (1/4 cup) soy sauce
- •15 ml (1 tablespoon) rice wine vinegar
- •5 ml (1 teaspoon) sesame oil
- •5 ml (1 teaspoon) sriracha
- •5 ml (1 teaspoon) sugar
- •5 ml (1 teaspoon) garlic/ginger paste
- •15 ml (1 tablespoon) chopped scallions
For the Dim Sum:
- •1 bunch Swiss Chard
- •120 ml (1/2 cup) finely diced onion
- •60 ml (1/4 cup) finely diced bell pepper
- •2 cloves finely diced garlic
- •120 ml (1/2 cup) finely diced mushrooms
- •.6 ml (1/4 teaspoon) salt
- •.3 ml (1/8 teaspoon) ground black pepper
- •454 grams (1 pound) ground duck (or chicken or pork)
- •15 ml (1 tablespoon) garlic/ginger paste
- •60 ml (1/4 cup) soy sauce
- •5 ml (1 teaspoon) sesame oil
- •1 egg
- •15 ml (1 tablespoon) sugar
Preparation
For the Dipping Sauce: In a medium bowl, combine all ingredients. Cover and refrigerate. Allow to come to room temperature before serving.
For the Dim Sum: Bring a large pot of water to a boil. Hold the chard by the stalks, and gently dip in boiling water until softened (about 10-20 seconds), drain, remove rib and cut leaves in half. Lay flat.
Heat the olive oil in a large skillet. Add onion, bell pepper, mushroom, garlic, salt and black pepper, and sauté until softened. Blend in ground meat, garlic/ginger paste, soy sauce, sesame oil, egg, and sugar. Drop 5-10 ml (1-2 teaspoons), adjusting to the size of the leaf, of meat mix on the pointed end of chard. Gently roll up, tucking sides in as you go. Fry on medium in scant olive oil or nonstick spray, lightly browning on all sides. 3-5 minutes. Serve with dipping sauce.
