1. To prepare dumping filling: Finely chop enough chard leaves to measure 3 cups; set aside. Finely chop enough chard stems to measure 1/4 cup. (Reserve any remaining leaves and/or stems for another use.)
2. Heat oil in a large skillet over medium heat. Add onion and the chard stems and cook, stirring often, until beginning to brown, 2 to 3 minutes. Add water and cook until the liquid has evaporated, 2 to 4 minutes. Stir in capicola (or pancetta) and cook until the mixture is golden brown, 3 to 5 minutes more. Stir in garlic, lemon zest and crushed red pepper (if using) and cook, stirring, until fragrant, about 30 seconds. Stir in wine and the reserved chard leaves and cook, stirring, until the liquid has evaporated and the mixture is somewhat dry, about 5 minutes more. Transfer the mixture to a bowl and let cool for 5 minutes. Stir in ricotta and salt.
2 cup water
1 cup thinly sliced fresh chives or scallion greens
8 tsp finely shredded Parmesan cheese (optional)
3. To prepare dumplings: You’ll need a clean, dry work surface, a baking sheet lightly dusted with flour and a small bowl of water. Cut the wonton wrappers in half on the diagonal. Cover them with a clean kitchen towel to prevent them from drying out. Lay 6 wrapper halves on the work surface. Spoon about 1/2 teaspoon of the filling in the middle of each. Moisten a fingertip and run it along the edges of the wrapper. Fold in half to contain the filling, forming a smaller triangle. Press the edges to seal. Pinch the 2 farthest ends together, making a tortellini-like shape. Place the dumpling on the prepared baking sheet; cover with a damp paper towel until ready to cook. Repeat with the remaining wrappers and filling.
4. To cook & serve dumplings: Bring broth and water to a lively simmer in a Dutch oven or soup pot. Stir the liquid while carefully adding half the dumplings. Cook, stirring once or twice, for 4 minutes. Remove the dumplings with a slotted spoon and divide among 4 soup bowls. Repeat with the remaining dumplings, dividing among 4 more soup bowls as they are done. Ladle about 1 cup of the broth into each bowl. Serve immediately, sprinkled with chives (or scallion greens) and Parmesan, if using.
Note: Look for wonton wrappers in the refrigerated case in the produce department—usually near the tofu. For this recipe, we use square wonton wrappers, which are sometimes labeled “round wrappers” even though they are not round. Unused wrappers can be stored, tightly wrapped in plastic, in the refrigerator for up to 1 week or in the freezer for up to 3 months. Defrost in the refrigerator.
To Make Ahead: Prepare dumplings through Step 3, arrange in a single layer on a baking sheet (or in two layers separated by parchment paper in a smaller container), lightly dust with flour and cover with plastic wrap. Refrigerate for up to 1 day or freeze for up to 3 months.
More From Kitchen Daily:
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 185 8%
- Calories from fat 45 4%
- Total Fat 5gm 34%
- Sodium 809mg 4%
- Total Carbohydrates 24gm
- Fiber 1gm
- Protein 8gm
- Cholesterol 11mg 8%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.