Potstickers with Chard and Mushrooms

This dish was actually extremely easy, and would be so easy to make from fresh or frozen for a party. This is vegetarian version, and what is also great is that you can substitute out any of the vegetables here for ones you prefer or have at home.

8 oz Swiss chard, leaves coarsely chopped, stems minced
4 oz shiitake mushrooms, stems removed and discarded, caps chopped
2 scallions, thinly sliced
2 cloves garlic, minced
2 tsp. rice wine vinegar
1 tsp. toasted sesame oil
1 tsp. soy sauce
coarse sea salt
black pepper, freshly cracked
24 round dumpling wrappers

In a large nonstick skillet, heat 1 tsp. vegetable oil over medium-high heat. Add chard, mushrooms, scallions, and garlic and cook until chard stems are crisp-tender and liquid has evaporated, 3-4 minutes. Squeeze excess liquid from chard. Transfer to a bowl; stir in vinegar, sesame oil, and soy sauce; season with salt and pepper. Wipe skillet dry and set aside.

Place 1 rounded tsp. filling toward the edge of a dumpling wrapper. Moisten one edge with water using your finger. Bring two edges together, forming a half moon and enclosing filling. Pinch a couple of small pleats along top layer of wrapper. Seal by pressing pleated and unpleated edges together. Place on a parchment-lined baking sheet. Repeat. Keep dumplings and unused wrappers covered with damp paper towels while working.

Heat remaining Tbsp. vegetable oil in reserved skillet over medium-high heat. Arrange dumplings in pan, tightly, flat-side down, and cook until deep golden brown, 2-3 minutes. Remove from heat. Add ½ cup of water. Return to heat. Cover and cook until heated through, all the water has evaporated, and bottoms are crisp, 4-6 minutes more (remove the lid for the last 30 seconds of cooking).

Slide dumplings onto a serving platter, and serve with dipping sauce.

Makes 24.