Yield: Makes about 40 dumplings
A fun, hands-on project for adults and kids to make together, these dumplings are wonderful with your favorite dipping sauce or served in warm broth.
- 1 large bunch kale Add to list
- 8 ounces firm tofu, drained and crumbled Add to list
- 2 green onions, sliced Add to list
- 2 teaspoons grated fresh ginger Add to list
- 1 tablespoon tamari Add to list
- 2 teaspoons rice vinegar Add to list
- 1 package wonton or gyoza wrappers Add to list
- High-heat oil, for searing Add to list
Bring a pot of water to a boil. Remove the tough stems from the kale and cook the leaves until wilted and tender, 1 to 3 minutes. Drain and run under cool water. Gently squeeze leaves to remove excess water; finely chop leaves.
In a bowl, combine chopped kale, tofu, green onions, ginger, tamari and rice vinegar. Mix well.
Place 1 scant tablespoon of filling in the center of a wonton wrapper. Using your fingers, moisten the edges of the wrapper with water; fold in half and press to seal. You can pinch and twist the edges to form tiny “bags” or pleat the edges together for a traditional look. Repeat with remaining filling and wrappers; set aside.
Heat a large skillet over medium-high heat and add enough oil to lightly coat. Working in batches so you don’t overcrowd the pan, place dumplings in the skillet and cook until the bottoms are golden and crisp, 3 to 5 minutes. Add 1/4 cup water to the skillet; cover and steam for 5 minutes.
Serving options: Dip dumplings in a mixture of 4 tablespoons tamari and 4 tablespoons rice vinegar or add to warm vegetable broth with chopped green onions.
Each serving: 170 cal, 2.5g fat (0g sat), 5mg chol, 340mg sodium, 30g carb, 2g fiber, 8g protein
Recipe by, PCC Chef
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