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Broccoli Rabe Dumplings




Source of Recipe


martha stewart






Recipe Introduction


Served in individual Chinese soupspoons, these dumplings make elegant hors d’oevres.





List of Ingredients



• Salt and freshly ground pepper
  
• 1 bunch broccoli rabe(about 1 pound)
  
• 1 1/2 tablespoons olive oil
  
• 1 tablespoon minced garlic
  
• 1/2 cup pine nuts, toasted and finely chopped
  
• 36 dumpling skins
  
• Cornstarch, for dusting
  
• Olive oil, for brushing
  
• Parsley Oil*
  
• 1 tablespoon small fresh flat-leaf parsley leaves
  
• Ice waterf or bath
  






Instructions



1. Bring large stockpot of salted water to a boil. Prepare an ice-water bath; set aside. Trim and discard stems of broccoli rabe. Place broccoli rabe in boiling water; cook until tender and bright green, about 2 minutes. Drain, and transfer to ice bath to stop cooking. Drain again. Finely chop, and set aside.
   
2. Heat oil in medium skillet over low heat. Add garlic; cook 1 to 2 minutes. Raise heat to medium. Add broccoli rabe and pine nuts. Season with salt and pepper; cook 5 minutes. Transfer to food processor. Pulse until finely chopped, but not puréed, about 15 pulses.
   
3. Lightly dust parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons broccoli rabe mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
   
4. Fill wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, 10 to 12 minutes, switching top and bottom compartments halfway through steaming.
   
   
   
5. Pour 1 teaspoon parsley oil into a Chinese soupspoon; place dumpling on top. If using another vessel, drizzle oil over dumpling. Garnish with a parsley leaf, and serve.
   
   
   






Final Comments


Serves 10 to 12

Parsley Oil
Makes about 1/2 cup

This dipping sauce for Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.

Salt; 2 large bunches fresh flat-leaf parsley, rinsed; 1/4 cup extra-virgin olive oil

Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add remaining parsley leaves to boiling water; cook until bright green, about 20 seconds. Drain, and transfer to ice bath to stop cooking. Transfer parsley to a food processor, and process until puréed. Transfer purée into a double thickness of cheesecloth; squeeze out all juice into a small bowl. Discard leaves. Add olive oil to parsley juice; season with salt. Store oil in an airtight container in refrigerator for up to one week.