Best Kale Dumplings Recipes

Slow Cooked Chicken and Dumplings With Kale and Vegetables image

Provided by Theadea456

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 diced onion
4 kale leaves, stemmed and chopped
1 yellow potato, cut into small cubes
2 stalks celery, diced
1 garlic clove
1/2 cup frozen corn
1/2 cup carrot, sliced
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
2 chicken breasts, defrosted, rinsed, and cleaned
2 cups chicken broth
2 teaspoons parsley
1 teaspoon black pepper, fresh, to taste
4 refrigerated biscuits, cut in quarters

Steps:

Place chicken, vegetables, and liquids crock pot. Add water if necessary or desired to submerge ingredients. Sprinkle parsley and pepper on top. Set crock pot for 4:30 hours on high or 8 hours on low. After three hours cooking, open refrigerator biscuits. Slice four in quarters, add to top of meal and replace lid. Allow the meal to finish cooking, serve, eat.
Add salt if necessary.

Nutrition Facts : Calories 432.8, Fat 19.4, SaturatedFat 5.3, Cholesterol 60.8, Sodium 1654.5, Carbohydrate 40.3, Fiber 3.6, Sugar 6.3, Protein 24.4

Kale Dumplings image

Provided by simplefoodhealthyli

Categories Vegetable

Time 25m

Yield 10 2oz dumplings, 10 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 91, Fat 5, SaturatedFat 1.4, Cholesterol 23, Sodium 128.8, Carbohydrate 8.3, Fiber 1.3, Sugar 0.1, Protein 4.3

Kale, Snow Pea, and Pork Dumplings image

Provided by Donna Hay

Yield Makes 30 dumplings

Number Of Ingredients 13

2 1/2 cups finely shredded kale leaves
3 1/2 ounces snow peas, trimmed and finely chopped
2 tablespoons finely chopped water chestnuts
1/2 cup cilantro leaves, chopped
2 tablespoons chopped garlic chives
1 teaspoon finely grated ginger
1 tablespoon mirin (Japanese rice wine)
1 teaspoon sesame oil
1/3 pound ground pork
Sea salt and cracked black pepper
30 wonton wrappers
Scallions, thinly sliced, to serve
Chili sauce and Chinese black vinegar, to serve

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.