Chard Dumplings in Chive Broth

I came up with this recipe at my tea house.  It works best in shallow bowls.  It looks gorgeous, unfortunately, I do not have pictures of the soup.

Chard Dumplings in Chive Broth 

1 bunch chard, leaves and stems separated

1 tablespoon olive oil

½ cup finely chopped green onion

¼ cup water

¼ cup smoked provolone cheese, grated

2 cloves garlic, minced

Zest of 1 lemon

¼ teaspoon crushed red pepper

1/3 cup dry white wine

¼ cup ricotta cheese

1/8 teaspoon salt

36 wonton wrappers

8 cups veggie broth

1/2 teaspoon of crushed red pepper

1 cup thinly sliced fresh chives 

8 teaspoons finely shredded Parmesan cheese

Fresh ground cracked black pepper

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1. Finely chop enough chard leaves to measure 3 cups; set aside.

2. Finely chop enough chard stems to measure 1/4 cup. 

3. Heat oil in a large skillet over medium heat.

4. Add onion and the chard stems and cook, stirring often, until beginning to brown, 2 to 3 minutes.

5. Add water and cook until the liquid has evaporated, 2 to 4 minutes.

6. Stir in garlic, lemon zest and crushed red pepper and cook, stirring, until fragrant, about 30 seconds.

7. Stir in wine and the reserved chard leaves and cook, stirring until the liquid has evaporated and the mixture is somewhat dry, about 5 minutes more.

8. Transfer the mixture to a bowl and let cool for 5 minutes. Stir in ricotta, smoked provolone and salt.

9. Use a baking sheet lightly dusted with flour and a small bowl of water.

10. Cut the wonton wrappers in half on the diagonal.

11. Cover them with a clean kitchen towel to prevent them from drying out.

12. Lay 6 wrapper halves on the work surface.

13. Spoon about ½ teaspoon of the filling in the middle of each.

14. Moisten a fingertip and run it along the edges of the wrapper.

15. Fold in half to contain the filling, forming a smaller triangle.

16. Press the edges to seal.

17. Place the dumpling on the prepared baking sheet; cover with a damp paper towel until ready to cook.

18. Repeat with the remaining wrappers and filling.

19. Bring broth and crushed red pepper to a lively simmer in a large pot.

20. Stir the liquid while carefully adding half the dumplings.

21. Cook for 4 minutes.

22. Remove the dumplings with a slotted spoon and divide among 4 soup bowls.

23. Repeat with the remaining dumplings, dividing among 4 more soup bowls as they are done.

24. Ladle about 1 cup of the broth into each bowl.

25. Serve immediately, sprinkled with chives, Parmesan and freshly ground black pepper.

TIPS & NOTES• Prepare dumplings through Step 18, arrange in a single layer on a baking sheet (or in two layers separated by parchment paper in a smaller container), lightly dust with flour and cover with plastic wrap. Refrigerate for up to 1 day or freeze for up to 3 months.