Cabbage, Watercress and Pine Nut Dumplings

• 1 1/2 cups (packed) coarsely chopped watercress
• 1 1/2 cups (packed) coarsely chopped napa cabbage
• 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/4 cup plus 2 tablespoons pine nuts, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground white pepper
• One 12-ounce package gyoza wrappers or wonton wrappers
• Cornstarch, for dusting
• Soy sauce, for dipping

1. On a work surface, combine the chopped watercress, cabbage, scallions, garlic and pine nuts and finely chop them all together.
2. Transfer the mixture to a bowl and season with the salt and white pepper.
3. Knead the mixture slightly to wilt the greens.
4. Spread 6 gyoza wrappers on a work surface and brush the edges with water.
5. Spoon 2 teaspoons of the filling into the center of each wrapper and fold in half; press the edges firmly to seal, pressing out any air pockets.
6. Transfer the dumplings to a cornstarch-dusted baking sheet.
7. Repeat with the remaining wrappers and filling.
8. In a pot of boiling salted water, cook the dumplings until tender and translucent, about 3 minutes.
9. Alternatively, steam the dumplings on a rack set on a pan over boiling water.
10. Serve the dumplings hot with soy sauce.

watercress, cabbage, scallions, garlic, pine nuts, kosher salt, freshly ground white pepper, wrappers, cornstarch, soy sauce

Taken from www.foodandwine.com/recipes/cabbage-watercress-and-pine-nut-dumplings (may not work)