Vernal Dumplings

In the height of summer, the work days are long and, frankly, draining. Despite the temptation to just flop right into bed, mud and all, it’s important that we keep fuelling our bodies with nutrient-dense food so we can get back out there the next morning! Maybe you aren’t quite so perpetually exhausted, but, like me, you’re probably keen to stay out of the hot kitchen as much as possible! Whatever the scenario, this super-speedy “vernal dumpling” recipe is just the thing!

For this incredibly simple and versatile dish, just pull some frozen dumplings out of your freezer (I got mine from Asian Market -- they also have the best veggies in town when the CSA isn't in season) and combine with whatever seasonal veggies come in your share (radish tops, green garlic, or any of the leafy greens work well). I put oil in the pan (on HIGH heat), add the dumplings and firm veggies (like radish or carrot) and then add a splash of liquid from my Farmstead Ferments Bahn Mi Pickles and put the lid on. When the dumplings are almost steamed through, I add the tender veggies (your greens) and some of those pickles (or kimchi) and a splash of soy sauce. Continue to sauté, lid, off, until everything is done, less than 5 minutes. This was seriously one of the yummiest and quickest meals I've had in a while and it occurred to me that it would work in any season with any vegetables that come along. In spring that might mean sliced scallions, tender kale, and cold stored carrots, while in fall you might use autumn beets, beet greens, and some tatsoi. Whatever the season, whatever the reason, I think this might just be your new go-to recipe!