1/1 Photo of Kale Dumplings
The only context I have ever thought of a dumpling in is that of a Chinese dumpling. So when I stumbled upon a recipe in Vegetarian Planet for Spinach Dumplings, I definitely raised an eyebrow. Someone other than the Chinese make dumplings? Fascinating, I thought to myself. This recipe actually reminds me more of an Italian dish than anything else - a flour-y ball of dough, some cheese and veggies stuffed in the mix, served underneath freshly made tomato sauce. Radiates with Italian'ness to me. What often happens to me is that I'll come across a recipe that sounds delicious. I start to salivate. Look through my cupboards, only to realize I have 1 of the 10 ingredients the recipe calls for. I tell myself that I'll make it another night and begin thinking about what else I can make for dinner. Twenty minutes later, the only things that sounds good to me is the initial recipe in which I have 10% of the ingredients for. I'm then forced to get creative and concot an entirely new recipe, one
My Private Note
2oz dum ...
Units: US | Metric
- 1Chop stems off the kale and discard. Finely chop the leaves and remaining stems.
- 2Heat 2 tbsp of olive oil in a large pot.
- 3Add the garlic and sautee for 2-3 minutes.
- 4Add the 1/4 cup of water and kale, stir. Place the lid on the pot and let simmer for 1-2 minutes, until kale is soft. If necessary, cover the pot and let simmer for another 1-2 minutes.
- 5Drain the kale and pat dry. Place in a large bowl.
- 6Add egg, yogurt, mozarella and parmesean cheese and stir.
- 7In a small bowl combine flour and baking powder.
- 8Pour flour mixture into the large bowl with kale and cheese. Stir all ingredients together. Add a dash of salt and pepper for seasoning.
- 9Place a large pot of water on medium-high heat and bring to a boil.
- 10Refrigerate until the water is boiling.
- 11In the meantime, make tomato sauce.
- 12When water is boiling, remove dumpling dough from the refrigerator and form into balls. I used my EatSmart Precision Pro Kitchen Scale to weigh each individual dumpling, making sure that each ball was roughly 2.0-2.10 ounces.
- 13When all balls are formed, place them in the large pot of boiling water.
- 14The dumplings should cook for 3-5 minutes before rising to the top. Upon rising, leave them in the water for another 1-2 minutes.
- 15Drain dumplings into a strainer and serve hot with fresh tomato sauce.
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Nutritional Facts for Kale Dumplings
Serving Size: 1 (41 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 90.9
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.4 g
- Cholesterol 23.0 mg
- Sodium 128.8 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 1.2 g
- Sugars 0.1 g
- Protein 4.3 g
The following items or measurements are not included:
low fat mozzarella