Wow, I had an awesome dinner at Saffron last night! Ever since I had my first visit back in 2007, I’ve wanted to go back for so many reasons. Finally, years later (has it really been that long?), I returned and now I want to go back again. Our table tried all of the desserts: goat’s milk cheese cake, crème brulee tart, and chocolate ganache cake, most of the mezzes: fried mussels and baba ghanoush were winners for me, and an entrée of mahi-mahi atop lobster orzo. I was impressed all around. Since I didn’t take any pictures, you’ll just have to go to Saffron and see for yourself!
Ok, now that I have shared last night’s dinner, let’s skip to a few nights earlier when I was actually home for dinner. It has been great to be active in the kitchen again so I picked up some Swiss chard at the farmers market and was eager to use it in a new recipe. Remember when I made this quick meal with potstickers and edamame?
Well, if you look closely, the potstickers have changed. Last time I bought pre-made potstickers and I just wasn’t satisfied so I decided to make my own using Swiss chard. If you don’t mind spending the extra time in the kitchen to assemble these, the recipe is posted below. If you’re more in need of quick meals, just buy some potstickers like I did last time and use a teaspoon of oil to heat them up. The recipe below is a combination of two recipes and can be found in their original forms here and here.
Swiss Chard Potstickers and Edamame Succotash
1 tablespoon plus 2 teaspoons vegetable oil
8 ounces Swiss chard, leaves coarsely chopped, stems discarded
4 ounces shiitake mushrooms, stems removed and discarded, caps chopped
2 scallions, thinly sliced
2 garlic cloves, minced
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce
Coarse salt and ground pepper
30 potsticker wrappers
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1 tsp roasted red chile paste
1 clove garlic, minced
1 tsp chili oil
1 tsp vegetable oil
1 pkg. frozen shelled edamame
½ cup chopped pepper (red, yellow, or orange)
¼ cup chopped cilantro
2 green onions, chopped
To make potstickers, heat 2 teaspoons vegetable oil over medium-high heat in a large nonstick skillet. Add chard, mushrooms, scallions, and garlic and cook until the chard has wilted and liquid has evaporated, 3 to 4 minutes. Squeeze excess liquid from chard. Transfer to a bowl; stir in vinegar, sesame oil, and soy sauce; season with salt and pepper. Wipe skillet dry and set aside.
Place 1 rounded teaspoon filling in the center of the potsticker wrapper. Moisten edges with water using your finger. Bring two edges together, forming a triangle and enclosing filling. Lightly press along the filling edges to push out extra air. Fold top point down and pinch a couple of small pleats along top layer of wrapper to seal. Place filling-side down on a parchment-lined baking sheet. Repeat. Keep dumplings and unused wrappers covered with damp paper towels while working.
Heat remaining tablespoon vegetable oil in reserved skillet over medium-high heat. Arrange dumplings in pan, tightly, filling-side down, and cook until deep golden brown, 4 to 5 minutes. Remove from heat. Add 1/2 cup of water. Return to heat. Cover and cook until heated through, all the water has evaporated, and bottoms are crisp, 7 to 10 minutes more (remove the lid for the last 30 seconds of cooking). Slide dumplings onto a plate and wipe out skillet.
To make Chili-Soy Dressing, whisk together all ingredients in a small bowl and set aside.
To make succotash, heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add frozen edamame and chopped pepper. Sauté vegetables for 5 minutes, or until crisp-tender. Remove pan from heat, and stir in cilantro, green onions, potstickers and Chili-Soy Dressing. Toss to combine and serve warm.