Instructions

In a mixing bowl, combine the pork, chard, scallions, chives, ginger, soy sauce, sesame oil, rice wine, and chicken broth. Use hands or a wooden spoon to thoroughly mix together.

Place a heaping teaspoon of pork onto the center a dumpling wrapper. Lightly brush the edges with water to help the wrapper stick together. Fold in half to form a half-circle and pinch the center together. While pinching the center of the seam, use your thumb and index finger to make 3-4 pleats towards the center down the ride side or the dumpling, giving a gentle pinch with each pleat. (Only the top layer of wrapper should be used for pleating, the bottom layer should remain smooth.) Switch hands and repeat the process on the other half of the dumpling. Dip fingertips in water and lightly pinch dumpling seam together to ensure a good seal. Repeat with the remaining wrappers and filling.

Dumplings can now be arranged on a parchment-lined sheet pan and frozen for later use. Once dumplings are frozen, transfer them to a freezer bag for storage.

To cook dumplings, heat a large non-stick skillet over medium high heat. Add 1 tablespoon oil. Carefully place dumplings in the pan, flat-side down, about ½-ich apart, being careful not to overcrowd the pan. Pan-fry dumplings for 1 minute. Add 1/3 cup cold water all at once and immediately cover pan. Reduce heat to medium and allow dumplings to steam for 5 minutes. Uncover pan and pan-fry for another 2-3 minutes, until bottoms dumplings are golden brown and crisp. Repeat process for remaining dumplings. Serve immediately with dipping sauce.