Kale Dumplings Recipes

Steps:

• Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours.

Steps:

• 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.

Steps:

• Place the kale, snow pea, water chestnut, cilantro, chive, ginger, mirin, oil, pork, salt, and pepper in a large bowl and mix well to combine. Place the wrappers on a clean work surface and brush the edges with water. Place 1 teaspoon of the kale mixture in the center of each wrapper. Fold the edges of the wrappers over and press together to seal. Place a steamer lined with non-stick baking paper over a saucepan of simmering water. Steam the dumplings, in batches, for 10-12 minutes or until cooked through. Top with the onion and serve with chili sauce and black vinegar.

Steps:

• Finely chop the pak choi, kale, garlic, ginger, spring onion (scallion) and coriander (cilantro) and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.
• To make the fat cat fold, place one dumpling pastry flat on a clean surface. Place roughly 1 teaspoon of the marinated mix in the centre of the pastry.
• Dab a little water all around the edge of the pastry, then fold the top of the pastry over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.
• Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the 2 edges (cat ears) upwards to meet in the middle, creating a 'fat cat' shape.
• Lastly, overlap the 2 top corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly.
• Do the same with the rest of the pastries and filling.
• Cooking method:
• Fill a large pot or wok with water, add a pinch of salt and bring to the boil. Gently add your dumplings and boil for 3-4 minutes, or until they begin to float to the surface, signaling they are cooked. Remove using a spider or slotted spoon and serve with the following dipping sauce.
• Dumpling dough:
• Put the flour, tapioca flour and salt into a large mixing bowl. Using a spatula or a wooden spoon, gradually mix in the boiling water, until all the flour has come away from the sides of the bowl. Lastly, add the oil, then start to knead the dough well by hand for 5 minutes. Alternatively, you can use an electric dough mixer fitted with a dough hook attachment; start on a low speed for the first minute or so, then knead well on a high speed for 2-3 minutes.
• Once you have a smooth dough, form it into a ball, scraping the dough off the sides of the mixing bowl. Rub with a little oil, put it back into the bowl, then cover with a damp tea towel and allow to rest for 10 minutes.
• Note: If making the dough itself is as adventurous as you want to be for now (or if you're just too hungry to have patience), rolling out the dough into 2 or 3 large pieces, as thin as possible, and taking a 7cm (2¾ inch) square or round biscuit cutter (depending on the recipe and the shape you would like to fold) to it is the best way forward.
• However, if you are now thinking you are closer to becoming a dumpling maverick, the traditional way to roll a round dumpling pastry is to roll each and every piece of dough into an individual sheet. This is usually done with a specific dim sum rolling pin, a thin wooden stick that looks very much like the end of a broom, and sometimes even thinner.
• If you are inclined to become a true dim sum master, here's how to practice the right movement:
• First, roll a third of the rested dough into a long cylinder, roughly 1.5cm (⅝ inch) thick, keeping the remainder of the dough covered so it doesn't dry out. Cut the cylinder into 1cm (½ inch) chunks.
• Roll each piece of dough into a small ball and set aside. Before rolling each individual piece, dust the work surface with a good amount of plain flour (all-purpose flour) or medium-gluten wheat flour. Take a piece of dough and push down on it with your palm to form a small circle. With the dough still resting on the floured surface, with your left or non-dominant hand, using your thumb and fingers underneath the edge of the dough, begin to turn the dough anti-clockwise, with the base of the pastry sitting on the surface at all times. (I use my middle finger as the 'hub' to the wheel of pastry.)
• While you are turning the pastry, using your right or dominant hand along with a small rolling pin, with a relevant amount of force roll inwards towards the centre of the forming circle, allowing your pressure to ease up when rolling outwards towards the edges of the circle. Turn the pastry anti-clockwise with your non-dominant hand and continue this rolling process, eventually forming a small circle with a slightly thicker hump of dough in the middle. This thickness will help to protect the filling from breaking through the thin pastry, keeping your dumpling perfectly intact.