Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Pork and Kale Dumplings
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 82 mg
- Sodium
- 1501 mg
These dumplings take a familiar comfort food in an unexpected direction by swapping traditional wheat-based wrappers for tender lacinato kale leaves. The kale becomes silky and delicate after blanching, creating a lighter package for a savory pork filling seasoned with ginger, scallions and a touch of Dijon mustard. Plus, the kale makes the dumplings naturally gluten-free if you prepare them with gluten-free tamari. Steamed until juicy and served with a salty, tangy dipping sauce accented with sesame and chili oil, they're a fresh, flavorful take on dumplings that doesn't sacrifice any of the satisfaction of the classic version.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 29 g
- Saturated Fat
- 9 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 82 mg
- Sodium
- 1501 mg
Ingredients
Dumplings:
Dipping Sauce:
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Directions
- For the dumplings: Remove the stem from the bottom of each kale leaf. Using a rolling pin, roll the leaves flat. Blanch the leaves in boiling water for 2 minutes to soften, then transfer them immediately to a bowl of ice water to stop the cooking. When cool, pat the leaves dry with paper towels.
- Mix the pork, onion, soy sauce, egg white, mustard, fish sauce, ginger, scallions, salt and pepper together in a bowl for the filling. Lay the kale leaves out flat. Place a dollop of about 1 tablespoon of the pork mixture onto each leaf. Fold the leaves into the desired shape (rolls or triangles), enclosing the pork mixture. Steam the rolls in a bamboo steamer for 5 minutes.
- For the dipping sauce: Mix the tamari, vinegar, sesame seeds, chili oil, sugar and sesame oil in a small bowl. Serve the sauce with the dumplings.
