Kale Dumplings
Ready In: 25 mins
Serves: 10
Yields: 10 2oz dumplings
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 bunch kale
- 1⁄4 water
- 1⁄3 cup 2% chobani Greek yogurt
- 1 egg
- 1 teaspoon baking powder
- 2⁄3 cup whole wheat flour
- 1⁄2 cup grated parmesan cheese
- 3⁄4 cup shredded low fat mozzarella
- salt and pepper
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off