CHARD-WRAPPED ASPARAGUS DUMPLINGS
Steps:
- FOR SAUCE: Boil first 5 ingredients in heavy medium saucepan until reduced to 1 cup, about 10 minutes. Add cornstarch mixture; boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes. Discard bay leaf. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.) FOR DUMPLINGS: Whisk first 5 ingredients in small bowl. Cover milk mixture; chill 2 hours. Cook asparagus in pot of boiling salted water 1 minute. Using slotted spoon, transfer asparagus to bowl of ice water. Drain. Return water in pot to boil. Add chard; cook until wilted, about 1 minute. Drain. Open chard leaves flat. Pat dry. Mix flour, baking powder, sugar, salt, and pepper in large bowl. Rub in butter until mixture resembles coarse meal. Add milk mixture and asparagus; fold gently until dough is moistened. Flour hands. For each dumpling, roll 1 very rounded tablespoon dough between palms into 2 1/2-inch-long oval. Place 1 dumpling in center of each chard leaf and fold leaves over dumplings to form packets. Spray steamer rack with nonstick spray. Working in batches, place dumplings, seam side down, on rack. Cover; steam dumplings until dry inside, about 10 minutes. Arrange in 13X9X2-inch baking dish. (Can be made 2 hours ahead. Set aside.) Preheat oven to 400. Pour sauce over dumplings. Sprinkle with cheese. Bake until heated through, about 15 minutes.
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