Get your dumpling fix at home with this gingery filling and ready-to-wrap fresh dough. Pinching them together is a fun project, and the bottoms are incomparably crispy when they’re fresh from the pan.
What You Get
Asian greens (see note below)
Ginger chicken mix
What You’ll Need
Rice vinegar (optional)
Sesame oil (optional)
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
Roughly chop the greens. Chop 2 cloves of garlic. Thinly slice a handful of green onions.
To make the dumplings, place a wrapper on a work surface. Place a spoonful of the ginger chicken in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and pinch to seal. You can either fold it over simply to make a half moon, or crimp the edges, stand it upright, and curve it into a crescent, if you’re a dumpling pro. Repeat with the remaining wrappers and filling.
In a nonstick frying pan over medium heat, warm 1 tablespoon vegetable oil. Add the dumplings and cook undisturbed until browned on the bottom, 2 to 3 minutes. Add ½ cup water, cover the pan, and steam until the water is nearly gone and the wrappers are soft and the filling is firm, 3 to 4 minutes. Remove the lid and continue to cook until crisp, 1 to 2 minutes longer. Transfer the dumplings to a plate.
Wipe out the pan, return it to medium heat, and warm 1 tablespoon vegetable oil. Add the greens and sauté until just wilted, 1 minute.
To make the dipping sauce, in a small bowl, stir together ¼ cup soy sauce, the garlic, and half of the green onions. Add 2 tablespoons rice vinegar and ½ teaspoon sesame oil, if you have any on hand.
Transfer the dumplings and greens to plates, and scatter with the remaining green onions. Serve warm, with the dipping sauce on the side.
Contains: eggs, wheat.
Note: Depending on seasonal availability, you might receive mizuna, tatsoi, or chrysanthemum greens, or in some cases baby spinach.