Ingredients

2 pounds fresh collard greens, stemmed, leaves cut into 2-inch pieces

¼ cup extra-virgin olive oil

6 cloves garlic, minced

½ cup finely chopped onion

½ cup finely chopped red bell pepper 

¼ cup finely chopped celery 

4 cups vegetable or chicken broth

1 tablespoon kosher salt

1 teaspoon smoked paprika

1 tablespoon sugar

½ teaspoon red pepper flakes

2 bay leaves

¼ cup apple cider vinegar

½ cup finely chopped scallions 

3/4 cup cornstarch, for baking sheet 

1 (40- to 50-count) package dumpling or wonton wrappers 

2 tablespoons vegetable oil, for pan-frying

RED WASABI VINAIGRETTE

2 teaspoons wasabi powder

½ cup Louisiana-style hot sauce

3 cloves garlic, smashed

¼ cup red wine vinegar

¼ cup chopped flat-leaf parsley

¾ cup extra-virgin olive oil

Directions

In a Dutch oven or large heavy-bottomed pot, heat the olive oil over medium-high. Add the garlic, onion, red pepper, and celery, and sauté for 5 minutes, until the onions are translucent. Add the collard greens and cook for 4 to 5 minutes, stirring, until the greens begin to wilt. Stir in the chicken broth, salt, smoked paprika, sugar, red pepper flakes, bay leaves, and vinegar. Reduce the heat to medium-low and simmer for 2 hours, until the greens are tender. Remove from the heat and let the collards cool, uncovered, for 30 to 40 minutes, until cool enough to handle. 

Strain the liquid from the pot of greens into a bowl and set aside. Using your hands, squeeze any additional liquid out of the collards over the bowl. 

Chop the cooked greens into small pieces and transfer to a medium bowl. Stir in the chopped scallions and set aside.

Cover a sheet pan with plastic wrap and dust it with cornstarch. Pour ¾ cup water into a small bowl. 

On a clean work surface, lay out 6 dumpling wrappers at a time. Spoon about 2 teaspoons chopped greens into the center of each wrapper. Dip your finger (or a pastry brush) in the water bowl and run it along the edge of half the wrapper to moisten. Fold the wrapper over the filling, creating a half-moon shape, and press the edges firmly together to seal. Transfer each filled dumpling to the prepared sheet pan, making sure the dumplings don’t touch one another (if they do, the wrappers will stick and tear). Repeat until all dumplings are filled and sealed. At this point, dumplings can be frozen for up to 3 months (see note above). 

While the greens cool, prepare the vinaigrette. Combine the wasabi powder and 2 teaspoons water in a small (1-cup) food processor and pulse for 1 minute. Add the hot sauce, garlic, vinegar, and parsley and pulse to combine. Slowly drizzle in the olive oil as you process, blending until smooth. Transfer to a bowl and set aside. 

In a large skillet, heat 2 tablespoons vegetable oil over medium-high. Working in batches, place a single layer of dumplings in the skillet, being careful not to overcrowd the pan. Add ¼ cup of the reserved collard green liquid and cover the skillet with a lid. Cook for 5 minutes, until the dumplings are translucent and have browned on the bottom. 

With a slotted spoon, transfer the cooked dumpling to a platter, then repeat with the remaining dumplings, adding additional collard green liquid as needed, until all are browned.

Drizzle the vinaigrette over the dumplings before serving them hot or at room temperature. Use any leftover pot liquor as a dipping jus.