Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Swiss Chard Dumplings


Swiss Chard Dumplings with Dipping Sauce


  • 1 package round dumpling wrappers, thawed
  • 1 bunch swiss chard, stems removed and leaves chopped
  • 5 shiitake mushroom caps, re-hydrated if necessary
  • 1/8 cup pine nuts
  • 1 teaspoon olive oil
  • 1 thumb-size piece ginger, minced
  • 3-4 cloves garlic, minced
  • 2-3 spring onions, diced
  • salt to taste

for dipping sauce: 

  • 2 spring onions, sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 thai chili, finely minced
  • 1/4 cup vegetable stock


  1. Steam the swiss chard until slightly wilted, about 2 minutes. Place in a food processor with mushroom caps and pine nuts. Pulse until finely chopped and set aside.
  2. Heat olive oil over medium heat and saute ginger, garlic, and spring onions until fragrant, about 2 minutes. Remove from heat and stir in swiss chard mixture. Season with salt to taste.
  3. Place a dumpling wrapper on a clean working surface.
  4. Spoon a teaspoon of filling in the middle of each wrapper then dip your fingers in the water and moisten all around the outside of the wrapper.
  5. Bring the sides of the wrapper up over the filling and press together to seal. Pinch along the seal then place the finished dumplings on a plate dusted with flour.
  6. To steam the dumplings, place the dumplings in a steamer and steam over high heat until the mushrooms are cooked, about 15 minutes.
  7. While dumplings are steaming, combine the dipping sauce ingredients in a small bowl and set aside.
  8. Serve dumplings immediately with sauce.

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