Garlicky Greens Dumplings & Sesame Sauce
Makes about 32 dumplings
These dumplings are sure to be a hit, and they’re substantial enough to serve as a light meal. If you can’t find hot sesame oil, use regular sesame oil, and add ¼ tsp. of crushed red pepper.
- 2 tsp. hot sesame oil
- 4 cups snow peas, thinly sliced crosswise
- 8 cups mustard greens, stems removed, leaves coarsely chopped
- ¼ cup minced green onions
- 6 cloves garlic, minced (2 Tbs.)
- 2 Tbs. black bean sauce
- 1 Tbs. low-sodium tamari or soy sauce
- 1 Tbs. honey
- Cornstarch for dusting pan
- 32 gyoza wrappers
- 1 large egg, lightly beaten
- ¼ cup low-sodium vegetable stock
- 2 Tbs. tahini
- 1 Tbs. creamy peanut butter
- 1 Tbs. honey
- 1 Tbs. grated fresh ginger
- 2 tsp. low-sodium soy sauce
- 1 tsp. rice vinegar
1. To make Dumplings: Heat oil in large wok or skillet over medium-high heat. Add snow peas; stir-fry until softened, about 1 minute. Lower heat to medium; add mustard greens, and cook until just wilted, 7 to 10 minutes. Stir in onions, garlic, bean sauce, tamari, and honey. Cook, stirring occasionally, 7 to 10 minutes, until no liquid remains.
2. Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 1 Tbs. filling in center of each, and brush egg on half of edge. Bring edges together to form half-moon shape, and press to seal. Place dumplings on baking sheet; cover loosely with plastic while assembling the rest. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
3. To make Sesame Sauce: Whisk all ingredients in small pan, and bring to a boil. Reduce heat to medium-low, and whisk until thickened, 1 to 2 minutes. Remove from heat. Cool, and serve in small dipping bowls.
4. To steam Dumplings: Lightly oil heat-proof plate or metal steamer insert. Cook dumplings—on plate set on cake cooling rack over boiling water or in steamer—8 minutes. Serve hot with sauce.
February 2006 p.77