Swiss Chard Pot Stickers!

We got some Swiss Chard a few weeks ago and the farmers gave us a recipe, I lost it so I found this one on Whole Living! We left out the mushrooms. Alex LOVED them to say the least. Great way to sneak in some veggies!

Makes 24

• 1 tablespoon plus 1 teaspoon vegetable oil, such as safflower
• 8 ounces Swiss chard (one small bunch), leaves coarsely chopped, stems minced
• 4 ounces shiitake mushrooms, stems removed and discarded, caps chopped (I DIDN'T USE MUSHROOMS B/C WE DON'T REALLY LIKE THEM...)
  
• 2 scallions, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons rice-wine vinegar
• 1 teaspoon toasted sesame oil (DIDN'T USE THIS EITHER B/C IT WAS EXPENSIVE)
  
• 1 teaspoon low-sodium soy sauce
• Coarse salt and ground pepper
• 24 round dumpling wrappers (FOUND THESE AT ASIAN STORE)
  

Directions

1. In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add chard, mushrooms, scallions, and garlic and cook until chard stems are crisp-tender and liquid has evaporated, 3 to 4 minutes. Squeeze excess liquid from chard. Transfer to a bowl; stir in vinegar, sesame oil, and soy sauce; season with salt and pepper. Wipe skillet dry and set aside.
2. Place 1 rounded teaspoon filling toward the edge of a dumpling wrapper. Moisten one edge with water using your finger. Bring two edges together, forming a half moon and enclosing filling. Pinch a couple of small pleats along top layer of wrapper. Seal by pressing pleated and unpleated edges together. Place on a parchment-lined baking sheet. Repeat. Keep dumplings and unused wrappers covered with damp paper towels while working.
3. Heat remaining tablespoon vegetable oil in reserved skillet over medium-high heat. Arrange dumplings in pan, tightly, flat-side down, and cook until deep golden brown, 2 to 3 minutes. Remove from heat. Add 1/2 cup of water. Return to heat. Cover and cook until heated through, all the water has evaporated, and bottoms are crisp, 4 to 6 minutes more (remove the lid for the last 30 seconds of cooking). Slide dumplings onto a serving platter, and serve with dipping sauce (we used duck sauce).