Rainbow Chard and Kimchi Dumplings

Cuisinart original

Swiss chard is not a vegetable you’d expect to find in a dumpling, but its earthy flavor combined with the tang of kimchi will keep you reaching for more.


Makes about 30 dumplings


2        tablespoons extra virgin olive oil, divided

3½      ounces shiitake mushrooms, chopped

1        bunch (about 6 leaves) rainbow chard, stems separated
          from leaves and both the leaves and stems chopped

¼       teaspoon kosher salt

1        cup medium-hot kimchi, drained, blotted dry and chopped

1        1-inch piece fresh ginger, finely chopped

          Water and cornstarch for assembling dumplings

30       wonton wrappers

          Nonstick cooking spray

          Reduced-sodium soy sauce, for serving

Nutritional information


Nutritional information per serving (2 dumplings)

Calories 71 (27% from fat) / carb. 11g / pro. 2g / fat 2g / sat. fat 0g /
chol. 1mg / sod. 164mg / calc. 15mg / fiber 1g


Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the mushrooms and cook until evenly browned, about 4 minutes. Add the remaining tablespoon of oil to the pan. Once hot, add the chard stems; cook until soft, about 2 minutes. Add the chard leaves, cook until wilted, about 2 more minutes. Sprinkle with the salt.

Remove the skillet from the heat and add the kimchi and ginger; stir and reserve.

Prepare a large, clean and flat work surface equipped with two small bowls, one with cornstarch and the other with water and
a pastry brush.

Sprinkle the work surface with cornstarch and arrange wonton wrappers in rows on the work surface (starting with 2 rows of 3). Put 1 teaspoon of filling in the center of each wrapper.
Brush the edges of each wrapper with water and then fold the wrapper in half (forming a triangle), sealing in the filling and also sealing together the damp edges. Pull the edges on the long side of the triangle together and seal. Continue with remaining filling and wrappers. Toss the dumplings very lightly with cornstarch as they sit.

Lightly coat the steamer tray with nonstick cooking spray.
Arrange half of the dumplings on the tray inside the steamer.
Secure lid.

Select Manual, set timer for 10 minutes and press Start. Once timer expires, remove dumplings and repeat with the second batch.

Serve dumplings with the soy sauce.