Kale Dumplings

By simplefoodhealthylife on January 10, 2012

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Ingredients

    1. 2 tablespoons olive oil
    2. 2 garlic cloves, minced
    3. 1 bunch kale
    4. 1/4 water
    5. 1/3 cup 2% chobani Greek yogurt
    6. 1 egg
    7. 1 teaspoon baking powder
    8. 2/3 cup whole wheat flour
    9. 1/2 cup grated parmesan cheese
    10. 3/4 cup shredded low fat mozzarella
    11. salt and pepper

Directions

  1. Chop stems off the kale and discard. Finely chop the leaves and remaining stems.
  2. Heat 2 tbsp of olive oil in a large pot.
  3. Add the garlic and sautee for 2-3 minutes.
  4. 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.
  5. Drain the kale and pat dry. Place in a large bowl.
  6. Add egg, yogurt, mozarella and parmesean cheese and stir.
  7. In a small bowl combine flour and baking powder.
  8. Pour flour mixture into the large bowl with kale and cheese. Stir all ingredients together. Add a dash of salt and pepper for seasoning.
  9. Place a large pot of water on medium-high heat and bring to a boil.
  10. Refrigerate until the water is boiling.
  11. In the meantime, make tomato sauce.
  12. 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.
  13. When all balls are formed, place them in the large pot of boiling water.
  14. 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.
  15. Drain dumplings into a strainer and serve hot with fresh tomato sauce.
 
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