SQUEEZE OUT RECIPES

Steps:

• We'll be mincing and preparing:
• In a bowl, we'll mix:
• We'll be creating our siu mai fillings in a few steps:
• This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are the steps to stuff and fold the dumplings:
• Fill a steamer with about 2 cups of water. Lay out the siu mai on a steamer rack (with holes on the tray) so they're not touching.

Steps:

• Working in batches, cook greens in a large pot of boiling heavily salted water just until wilted and bright green, about 20 seconds. Using tongs or a sieve, transfer greens to a colander set in a large bowl of ice water and let cool.
• Lift colander from ice water and drain greens well. Using your hands, squeeze out as much excess water as you can. Transfer to a cutting board and coarsely chop. Mold greens into small compact balls (about 1 oz. each), then squeeze out as much water as possible again (this will prevent ice crystals from forming on frozen greens).
• Place balls on a small parchment-lined baking sheet and freeze until solid, about 30 minutes. Transfer to a resealable plastic bag and close, squeezing out as much air as possible. Return to freezer.
• Do Ahead: Greens can be blanched 2 months ahead. Keep frozen.