Edamame, Wasabi, and Mustard Green with Black Vinegar Wasabi Dipping Sauce Makes about 50
6 Napa cabbage leaves
1 tablespoon plus 2 teaspoons kosher salt, divided
[1/2] cup vegetable oil, such as canola, divided, plus more as needed
1 pound mustard greens, chopped into [1/2]-inch pieces
1 teaspoon ground black pepper
1 teaspoon hot red pepper flakes
2 cups shelled edamame beans (if using frozen beans, defrost before using)
1 cup crumbled firm tofu (about 8 ounces)
[1/3] cup soy sauce
1 to 2 tablespoons wasabi powder or paste
1 tablespoon sesame oil, roasted or toasted and dark in color
1 tablespoon black Chianking vinegar
1 package round wheat dumpling wrappers (we like Twin Marquis Brand)
Thinly slice the Napa cabbage and place in a large bowl with 1 tablespoon of kosher salt. Toss well and set aside for at least 10 minutes.
While the Napa is resting, in a wok or large, heavy, flat-bottomed skillet, heat [1/4] cup of the vegetable oil on high heat until it shimmers. Add the mustard greens and season with 1 teaspoon of the salt, black pepper, and red pepper flakes. Add [1/4] cup of water to the pan and cover. Cook the greens for 3 minutes stirring from time to time. Remove the cover and taste the greens; they should be soft but still have a bit of bite. Remove from the pan and place on a plate lined with a paper towel to cool. When the greens are cool, squeeze them out over the sink to remove any residual water. Place on a cutting board and chop well.
Take the Napa cabbage out of the bowl and squeeze hard with your hands. You will be amazed with the amount of water that comes out. Chop the squeezed cabbage very fine. Combine the mustard greens and the Napa in a large bowl and add the edamame beans, tofu, soy sauce, wasabi powder, sesame oil, black vinegar, and the remaining 1 teaspoon of salt. Mix very well with your hands. Get in there! The tofu will mix almost completely into the filling and you want to make sure the wasabi is incorporated well so you don’t get any sneaky hot pockets. Fill a small bowl with warm water. Lay a dumpling wrapper on a work surface and scoop about 1 tablespoon of filling in the center of the wrapper. Dip your finger in the water and paint all around the edge of the wrapper to moisten. Fold the wrapper over in half to look like a half moon and seal tight. Continue with the rest of the dumpling wrappers and filling until the filling is used up. Dumplings may be made in advance and stored uncooked in the freezer in airtight container. The easiest way to freeze them is to place them on a flat plate or tray in the freezer until dumplings are completely frozen and then place the frozen dumplings in a resealable freezer bag or an airtight container. Thaw in the refrigerator on a flat plate before cooking overnight or at least 6 hours.
You need a large heavy flat-bottomed skillet with a lid or a nonstick skillet with a lid. Heat the skillet over medium high heat and add 2 tablespoons of the oil. When the oil heats and starts to shimmer carefully lay as many dumplings as will comfortable fit on their side in the skillet and turn the heat down to medium. Cook without moving the pan until the dumplings brown, about 3 minutes. Check by lifting them up with your fingers and peeking underneath. When the dumplings are a golden brown, add about 2 tablespoons of water to the bottom of the pan and immediately cover with the lid. The pan will sizzle and steam up immediately so don’t be startled. Shake the pan from time to time to keep the dumplings from sticking. Let the dumplings steam for 2 minutes, at which point most of the water will have evaporated. Add another 2 tablespoons of water to the pan, cover again, and steam again. Turn off the heat, keep covered, and rest for 1 minute. Uncover and turn the heat back up to medium high and crisp up the dumplings. Remove from the pan. Continue cooking all of the dumplings in the same manner, adding 1 tablespoon of oil to the pan at a time as needed. Serve seared side up with Black Vinegar Wasabi Dipping Sauce.
Black Vinegar Wasabi Dipping Sauce Makes [1/2] cup
[1/4] cup low sodium soy sauce
2 tablespoons black Chinkiang vinegar
2 tablespoons peeled and grated fresh ginger (about 2-inch knob)
2 teaspoons sesame oil
1 teaspoon wasabi powder or paste
In a small bowl whisk together soy sauce, black vinegar, ginger, sesame oil, and wasabi powder until powder is dissolved. Store in an airtight container in the refrigerator for up to 1 month.