Corn & “Crab” Dumplings

with Ginger-Fried Rice and Sweet Chile Sauce

Hearts of palm are the tender inner stalk of a palm tree. They’re natural tendency to shred makes them perfect in these dumplings, a play on the popular Chinese crab rangoons. The creamy center of the dumpling needs to be sealed in, so you’ll work with a small bowl of water and seal the edges with pinching. We swear it’s easier than it sounds. If you have a steamer basket they can be simply steamed, just eat them before everyone else tries!