Then the fun begins, assembling the dumplings one by one and daintily folding and pleating to seal.
Instead of spinach, try using cooked and finely chopped Napa cabbage.
Measure out 2 12 ounces of each, then cook, and finely chop.
Photo:Greg DuPree
This recipe was developed by Sarah Carey.
Ingredients
Dumplings
15-oz.
pkg.round wheat dumpling wrappers or 12-oz.
Add spinach; cook, stirring, until bright green and wilted, about 45 seconds.
Drain spinach and let cool for 10 minutes.
Squeeze spinach firmly over sink to remove as much liquid as possible.
Add scallions and chopped spinach; stir to combine.
Place dumpling on a baking sheet lined with parchment paper.
Repeat with remaining wrappers and filling.
(Dumplings can be made ahead up to this point and placed in freezer.
When dumplings are frozen, transfer to freezer bags.
Cook dumplings directly from frozen.)
Heat a large nonstick skillet over medium-high.
Add neutral oil and swirl to coat.
Cook, undisturbed, until golden brown, 2 to 3 minutes.
Add 1/2 cup water to skillet and immediately cover.
Uncover and cook until water has evaporated fully and dumplings are crisp on bottom, about 1 minute.
Sprinkle with scallions and serve with dipping sauce.
To pleat dumpling wrappers like in the photo: Fold wrapper over filling to close.
Starting from 1 end, pleat dough, pinching each pleat to seal as you go.
2,000 calories a day is used for general nutrition advice.
