Chard Dumplings in Chive Broth
Sweet, tender leaves of early-season chard, caramelized onion and a salty bit of capicola fill these bite-size dumplings with flavor. Beet greens or kale would also work beautifully--just adjust the cooking time accordingly and add a little extra liquid if using tougher greens. This recipe makes 72 dumplings for 8 servings of soup. To save time and make the recipe for 4 servings, halve the filling amount and roll half as many dumplings.
Make Ahead Tip: Prepare dumplings through Step 3, arrange in a single layer on a baking sheet (or in two layers separated by parchment paper in a smaller container), lightly dust with flour and cover with plastic wrap. Refrigerate for up to 1 day or freeze for up to 3 mo
Note: Look for wonton wrappers in the refrigerated case in the produce department--usually near the tofu. For this recipe, we use square wonton wrappers, which are sometimes labeled “round wrappers” even though they are not round. Unused wrappers can be stored, tightly wrapped in plastic, in the refrigerator for up to 1 week or in the freezer for up to 3 months. Defrost in the refrigerator.
1 1/2 starch, 1 fat