Dumplings stuffed with chard leaves in chives broth

Sweet young Swiss chard leaves, caramelized onions and a little salami all add an amazing smell and taste to these dumplings. Sugar beet leaves or collard greens are also great. Just adjust the cooking time and the amount of water according to how hard the vegetables you choose. This recipe is for 8 servings. To save time, you can reduce the portions to four and halve all the ingredients.

Ingredients:

Dumplings:

• 1 bunch of white chard (also called green chard), leaves and petioles separately
• 1 tablespoon extra virgin olive oil
• 1/2 cup finely chopped onions
• 1 / 4 cups of water
• 300 gr. finely chopped salami or brisket
• 2 cloves of garlic, squeeze out
• Zest of one lemon
• 1/4 cup low-fat Ricotta cheese
• 1/3 cup dry white wine
• 1 / 8 teaspoon salt
• 36 sheets of special dumplings dough (see note)

Bouillon:

• 6 cups light-salted chicken stock
• 2 cups of water
• 1 cup finely chopped chives or green onions
• 8 teaspoons grated Parmesan cheese

2. Heat olive oil in a large skillet over medium heat. Add the onions and chard stalks and cook, stirring constantly, until the onions begin to take on a golden hue, about 2-3 minutes. Pour in water and cook until the liquid evaporates, 2-4 minutes. Add salami (or brisket), cook until the food is brown, about 3-5 minutes, maybe a little longer. Then add the garlic, lemon zest, red pepper (if desired) and cook, stirring occasionally, for about half a minute. Pour in the wine and add the crushed chard leaves, cook, stirring occasionally, until the liquid evaporates and the mixture is drier, about 5 minutes. Transfer the mixture to a bowl and let cool for 5 minutes, then add the ricotta and salt.

3. To make dumplings: You will need a clean, dry work surface. Sprinkle some flour on top of it and prepare a small bowl of water. Cut the special dough sheets into two diagonally. Cover them with a clean tea towel or napkin to keep them dry. Place 6 dough halves on a work surface. Place half a teaspoon of the filling in the middle of each sheet. Moisten your fingers with water and secure the edges on all sides. Fold in half to form a small triangle. Secure the edges. Then connect the two corners, so you get the shape of Italian dumplings. Place the dumplings on baking paper, cover with paper towels. Continue sculpting the dumplings with the remaining dough sheets and filling.

4. Pour the broth and water into a cauldron or saucepan, bring to a boil over high heat. Stir everything as you put the dumplings in the liquid. Cook, stirring occasionally, for about 4 minutes. Remove the dumplings with a slotted spoon and place in 4 soup bowls. If you made dumplings in 8 servings, then divide the remaining amount into 4 servings as well. Add 1 cup of broth to each plate. Serve hot and be sure to garnish with chives (or onions) and Parmesan cheese.

Note: Dumpling dough sheets can be purchased from the chilled food section and are often sold alongside tofu. For this recipe, we used square sheets, which are sometimes called “round sheets” even though they are not round. If you have unused dough sheets, you can store them in a plastic container in the refrigerator for up to 1 day, and in the freezer for up to 3 months.

Vitamin A (21% DV), Folic acid and Vitamin C (15% DV).