Swiss Chard Dumplings in Chive Broth

It's been quite a month over here.  Lots of vegan and vegetarian recipes, some personal, vegan-related drama and some probably not veganize-able (what?) Nutella cookies.  I'm closing out all of this nonsense today with a recipe that can work for all diets; carnivores, vegetarians and vegans alike.

I've made this recipe twice in the recent past.  If you asked, my husband would tell you that's pretty rare around here.  I like to experiment.. almost too much, sometimes.  These dumplings were so good and such an excellent use of our garden chard that I had to do a repeat.  They're also very popular with the little guy.

The directions look horrendous and long, but I think it's worth the effort.  This would be a good weekend meal, or something to make when you have extra hands to help in the kitchen.  When you bite into the dumplings, what you taste most is the bacon/pancetta.  You'll never know you're getting all of those vitamins and minerals from the chard.  I haven't tried making them vegetarian or vegan, but I believe they'd still taste excellent that way.  Please let me know if you try it and how it works out.

 

This dish has a garden/fresh feel to it that I think you'll enjoy during the warmer temperatures.

And if you don't remember, May is all about pies in the Great Food Adventure!  I can't wait to dig in, find the perfect crust, and share all of those luscious summer pie recipes with you.  If you have any favorites from around the web, feel free to link to them in the comment section!

Swiss Chard Dumplings in Chive Broth

via Eating Well Magazine

Dumplings

• 1 bunch Swiss chard, leaves and stems separated
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1/4 cup water
• 2 oz capicola, pancetta or thick-cut bacon, finely chopped (remove for a vegetarian meal)
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1/4 teaspoon crushed red pepper
• 1/3 cup dry white wine
• 1/4 cup part-skim ricotta cheese (remove for a vegan meal)
• 1/8 teaspoon salt
• 36 wonton wrappers

Broth

• 6 cups reduced-sodium chicken or vegetable broth
• 2 cups water
• 1 cup thinly sliced fresh chives or scallion greens
• 8 teaspoons finely shredded Parmesan cheese (optional)

1. To prepare dumpling filling: Finely chop enough chard leaves to measure 3 cups; set aside. Finely chop enough chard stems to measure 1/4 cup. (Reserve any remaining leaves and/or stems for another use.)
2. Heat oil in a large skillet over medium heat. Add onion and the chard stems and cook, stirring often, until beginning to brown, 2 to 3 minutes. Add water and cook until the liquid has evaporated, 2 to 4 minutes. Stir in meat, if using, and cook until the mixture is golden brown, 3 to 5 minutes more. Stir in garlic, lemon zest and crushed red pepper (if using) and cook, stirring, until fragrant, about 30 seconds. Stir in wine and the reserved chard leaves and cook, stirring, until the liquid has evaporated and the mixture is somewhat dry, about 5 minutes more. Transfer the mixture to a bowl and let cool for 5 minutes. Stir in ricotta (if using) and salt.
3. To prepare dumplings: You’ll need a clean, dry work surface, a baking sheet lightly dusted with flour and a small bowl of water. Cut the wonton wrappers in half on the diagonal. Cover them with a clean kitchen towel to prevent them from drying out. Lay 6 wrapper halves on the work surface. Spoon about 1/2 teaspoon of the filling in the middle of each. Moisten a fingertip and run it along the edges of the wrapper. Fold in half to contain the filling, forming a smaller triangle. Press the edges to seal. Pinch the 2 farthest ends together, making a tortellini-like shape. Place the dumpling on the prepared baking sheet; cover with a damp paper towel until ready to cook. Repeat with the remaining wrappers and filling.
4. To cook & serve dumplings: Bring broth and water to a lively simmer in a Dutch oven or soup pot. Stir the liquid while carefully adding half the dumplings. Cook, stirring once or twice, for 4 minutes. Remove the dumplings with a slotted spoon and divide among 4 soup bowls. Repeat with the remaining dumplings, dividing among 4 more soup bowls as they are done. Ladle about 1 cup of the broth into each bowl. Serve immediately, sprinkled with chives (or scallion greens) and Parmesan, if using.

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