(with rainbow chard and mushrooms)
“Aunt Kate Cooking Camp” started this summer with my two favorite nephews, a discussion on their favorite ingredients, and the items I had bought at the farmer’s market yesterday. After teaching the 9 year old how to make eggs on his own, I had two great helpers in completing this recipe
2-3 tablespoons of vegetable oil, divided
1 bunch rainbow or Swiss chard (or another favorite green – but the stems here give crunch), stems chopped, leaves roughly chopped
1 pint mushrooms, minced
1 tablespoon teriyaki sauce (Feel free to use vinegar or another Asian flavor.)
1 teaspoon (toasted) sesame oil
1 teaspoon (low-sodium) soy sauce
Wonton wrappers (found in the produce section of the grocery store.)
|Super Helpers: Anderson (9) and Hunter (7), and even though
Anderson only had 1 hand to help, they both loved the kids knives.
In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat.
Saute chard and mushrooms until chard stems are just cooked through. About 5 minutes.
(Note: I actually used more rainbow chard and set it aside after this recipe, so I cooked them in two pans. This worked well if you don’t mind dirtying a dish. Remember, mushrooms need to dry out as they cook to not become sponge, and swiss chard needs to steam… I hate dishes though, so I get it.)
|Hunter sauteing the mushrooms and chard.|
Using a towel/paper towel, squeeze excess liquid from the rainbow chard.
In a medium bowl, mix: rainbow chard, mushrooms, teriyaki, sesame oil, and soy sauce. Adjust flavor and seasoning to taste.
Make Potstickers: Place 1 dumpling wrapper out and add about 1 tablespoon of vegetable mixture into the center of the wonton. (Be careful not to overfill.) Moisten 2 edges, if square, fold in half, and pinch sides together to seal. Place on parchment paper. Repeat until complete.
Using your same large pan, (cleaned or wiped out), heat over medium heat, and add (or brush) vegetable oil. Add potstickers to the pan, without touching. Cook for 2 minutes. Slowly add 1/3 cup water (or stock) to the pan, and turn the heat down to low. Cover and cook for another 2 minutes. (Wontons should be done when liquid has evaporated.)
Deglaze the pan (clean it easily with water and rinse.) Repeat using the same pan and method until all wontons are cooked.
(note: if making a large batch, place in a warm oven.)
Serve warm with dipping sauce of your choice. (We picked Veri Veri Teriyaki.) ‘
Original Recipe: http://www.marthastewart.com/1049861/chard-potstickers