This recipe is from Vegetarian Times. I made the dumplings yesterday and froze them, then steamed them like potstickers tonight at dinnertime. They are really yummy and have a good blend of flavors. The sauce is good too, although it doesn't smell very good while cooking. I omitted the tahini because I didn't feel like buying a whole tub of tahini just for this recipe (since I already had to buy black bean sauce, haha). Instead, I just poured in some sesame oil. They were really good and were a great make-ahead weeknight meal. I would make these again.
Garlicky Greens Dumplings & Sesame Sauce
These dumplings are sure to be a hit, and they’re substantial enough to serve as a light meal. If you can’t find hot sesame oil, use regular sesame oil, and add 1/4 tsp. of crushed red pepper.
2 tsp. hot sesame oil
4 cups snow peas, thinly sliced crosswise
8 cups mustard greens, stems removed, leaves coarsely chopped
1/4 cup minced green onions
6 cloves garlic, minced (about 2 Tbs.)
2 Tbs. black bean sauce
1 Tbs. low-sodium tamari or soy sauce
1 Tbs. honey
Cornstarch for dusting pan
32 gyoza wrappers
1 large egg, lightly beaten
1/4 cup low-sodium vegetable stock
2 Tbs. tahini
1 Tbs. creamy peanut butter
1 Tbs. honey
1 Tbs. grated fresh ginger
2 tsp. low-sodium soy sauce
1 tsp. rice vinegar
1. To make Dumplings: Heat oil in large wok or skillet over medium-high heat. Add snow peas; stir-fry until softened, about 1 minute. Lower heat to medium; add mustard greens, and cook until just wilted, 7 to 10 minutes. Stir in onions, garlic, bean sauce, tamari and honey. Cook, stirring occasionally, 7 to 10 minutes, until no liquid remains.
2. Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 1 Tbs. filling in center of each, and brush egg on half of edge. Bring edges together to form half-moon shape, and press to seal. Place dumplings on baking sheet; cover loosely with plastic while assembling the rest. Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
3. To make Sesame Sauce: Whisk all ingredients in small pan, and bring to a boil. Reduce heat to medium-low, and whisk until thickened, 1 to 2 minutes. Remove from heat. Cool, and serve in small dipping bowls.
4. To steam Dumplings: Lightly oil heat-proof plate or metal steamer insert. Cook dumplings—on plate set on cake cooling rack over boiling water or in steamer—8 minutes. Serve hot with sauce.
Yield: 32 dumplings