Finely chopped and sautéed, chard stems make a delicious addition to a stuffing for cannelloni or pancakes. They also work in dumplings.
INGREDIENTS:
spring onions 4
garlic 2 cloves
chard stalks 75g
groundnut or vegetable oil 2 tbsp
button mushrooms 75g
sake a little
gyoza wrappers 18
sesame seeds 15g
mirin 2 tbsp
rice vinegar 2 tbsp
caster sugar 1 tsp
soy sauce 3 tsp
sesame oil ½ tsp
METHODS:
Finely chop the spring onions, discarding any very dark green leaves. Peel and crush the garlic and add to the spring onion. Finely chop the chard stalks and add them to the onion. Warm the oil in a saucepan then stir in the chard stalks, spring onion and garlic and let them cook for 10 minutes, partially covered by a lid, until all is soft and sweet.
Finely chop the mushrooms. Stir the mushrooms into the vegetables and let them cook for a further 4-5 minutes. Season with salt and pepper then set aside for 15 minutes to cool.
Fill the wrappers as in the recipe above. You should make about 18 little parcels. Refrigerate for 30 minutes before cooking.
To cook, warm a little oil in a heavy based, shallow pan. Place the gyoza flat side down and leave them for 7-10 minutes or so, until the base is golden and lightly crisp. Pour a few splashes of sake into the pan, then cover with a lid on top so the sides of each parcel cook, but without colour.
Make the dip. Toast the sesame seeds for a couple of minutes in a dry, shallow pan. When deep gold in colour, tip them into a small bowl, add the mirin, rice vinegar, sugar, soy and sesame oil and stir until the sugar has dissolved.
Serve the gyoza, hot from the pan, together with the dip.
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