Good things come in small packages. These broccoli rabe siu mai are nutty, earthy and slightly bitter. They sing when swabbed with chile crisp. This version is vegetarian, but you could add pork or chicken if a meatier version appeals.
Crimping dumplings can be intimidating, but there are great YouTube tutorials to guide you.
Broccoli Rabe Siu Mai (adapted from Martha Stewart)
1 bunch of broccoli rabe
1 1/2 Tablespoons of olive oil
3 garlic cloves, minced
1/2 cup of pine nuts
1/2 teaspoons of red pepper flakes
1/2 teaspoon of salt
Dumpling wrappers, cut into rounds
Chile crisp, optional
- Bring a pot of salted water to a boil. Blanch the broccoli rabe for 2 minutes, then drop into an ice bath.
- Heat olive oil in a large frying pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Add broccoli rabe and pine nuts and cook until broccoli rabe is tender, about 5 more minutes.
- Transfer the contents of the pan into a food processor. Add red pepper flakes. Pulse until roughly chopped.
- Fill dumpling wrappers with a rounded teaspoon of broccoli mixture and crimp the sides.
- Fill wok or a pan with water and bring to a boil. Reduce heat to medium, bringing water to a simmer. Assemble steamer, line with parchment, and place siu may in steamer. Steam until wrappers are soft and filling is heated through, about 10 minutes.
- To serve, spoon chile crisp into bottom of porcelain spoons or tiny bowls. Place siu mai on top of chile crisp. Serve with chop sticks.