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–+ servings
Karena Armstrong of The Salopian Inn

Chard Dumplings with Miso Dressing

If you don't have a mortar and pestle, a food processor will do just as nicely.
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Servings: 24 pieces
Ingredients Method

Ingredients
  

  • Miso Dressing
  • 50 g white miso paste
  • 50 g sesame seeds
  • 1 tbsp grated ginger
  • 80 ml lemon or lime juice
  • 50 ml apple cider vinegar
  • 200 ml extra virgin olive oil
  • 50 ml soy sauce

  • Dumpling Mix
  • 1 bunch rainbow chard/kale/cavlo nero
  • 1 tbsp ginger
  • pinch ground white pepper
  • 2 tbsp soy
  • ½ tsp sesame oil
  • ½ tsp sugar
  • 24 round dumpling wrappers

Method
 

  1. Miso Dressing
  2. Place the miso in the mortar and pestle.
  3. Toast the sesame seeds until golden and add whilst hot, to the miso with the ginger.
  4. Pound the miso mix to a fine paste.
  5. Add the lemon juice to loosen the paste and then transfer to a mixing bowl.
  6. Add the vinegar, oil and soy and taste.
  7. The dressing keeps for up to 7 days refrigerated.

  9. Dumplings
  10. Wash the greens and remove tough stems.
  11. Steam the greens over boiling water for 1-2minutes. The greens should still be bright green and have texture.
  12. Refresh in chilled water and then drain well.
  13. Wrap the greens in a tea towel and squeeze out any extra water.
  14. Finely slice the greens and then mix with the other ingredients.
  15. To fold the dumplings spoon in some of the greens mixture, fold in half and seal with some water.
  16. You can do some decorative pleats but just a simple half moon fold is still delicious.
  17. Fill a tall sided pot with water and bring to the boil.
  18. Drop the dumplings into the boiling water and cook for 2-3 minutes.
  19. Remove and drain well.
  20. Spoon over the miso dressing whilst the dumplings are hot and serve immediately.

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