Prep 20 mins
Cook 5 mins
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
- 29.58 ml olive oil
- 2 garlic cloves, minced
- 1 bunch kale
- 0 water
- 78.07 ml 2% chobani Greek yogurt
- 1 egg
- 4.92 ml baking powder
- 158.51 ml whole wheat flour
- 118.29 ml grated parmesan cheese
- 177.44 ml shredded low fat mozzarella
- salt and pepper
- Chop stems off the kale and discard. Finely chop the leaves and remaining stems.
- Heat 2 tbsp of olive oil in a large pot.
- Add the garlic and sautee for 2-3 minutes.
- Add 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.
- Drain the kale and pat dry. Place in a large bowl.
- Add egg, yogurt, mozarella and parmesean cheese and stir.
- In a small bowl combine flour and baking powder.
- Pour flour mixture into the large bowl with kale and cheese. Stir all ingredients together. Add a dash of salt and pepper for seasoning.
- Place a large pot of water on medium-high heat and bring to a boil.
- Refrigerate until the water is boiling.
- In the meantime, make tomato sauce.
- When 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.
- When all balls are formed, place them in the large pot of boiling water.
- The dumplings should cook for 3-5 minutes before rising to the top. Upon rising, leave them in the water for another 1-2 minutes.
- Drain dumplings into a strainer and serve hot with fresh tomato sauce.