Charred kale sticky rice dumpling, close up

Kale dumplings!

Weekly question for the past several months after looking in my CSA produce box: What should I do with all this kale?

I’ve tinkered off and on with making a gluten free dumpling, but never very successfully– until I made these.
Lacinato (Dinosaur) Kale
The flater leaf lacinato kale, also known as dino (dinosaur) kale works much better than curly leaf kale.
Prepping kale leaves
Wash and dry the kale leaves. Cut off the bottom portions that are mostly stem.

Turn the leaves over so the bottom side is facing up. Run a knife horizontally along the stem, cutting off the top rounded top portion of the stem, to make the leaf easier to roll.

Cut the prepared leaves crosswise into about 4″ segments.
Assembling kale sticky rice dumpling

(As a shortcut to the traditional process of soaking glutinous rice overnight, then steaming it the next day, I cook it in my rice cooker. Just wash the rice and add water as usual in the rice cooker pot, let soak for 1-2 hours, then punch the switch to cook. Let the rice sit for 15-20 minutes after it is done cooking before using. )

Spread the bottom side of each leaf piece with 2-3 T. freshly cooked sticky rice (glutinous rice, mochi rice). You cannot substitute with any other kind of rice or the dumpling will fall apart.

Place whatever other filling you want on one side of the rice. Here I use a few slices of mushrooms which I had sauteed in olive oil and seasoned with a little sea salt and chives.

Fold the leaves over in half and press down lightly. Everything should stick together, with the filling sandwiched in the middle of the rice.

Kale sticky rice dumplings in cast iron pan
Heat 1-1/2 tsp. oil in a frying pan. When the oil is hot, place the dumplings in the pan. Keep turning dumplings over every 30 seconds or so until the kale is charred, tender, and the filling is heated through. The dumplings should be cooked in 4-5 minutes total.

I used my cast iron pan, which can get pretty hot. The longer I cook, the lower I have to turn the heat down. Adjust the cooking temperature and times to whatever kind of frying pan you use.

The main thing is for the pan to be hot enough to sear the kale, but not burn it in the time it takes for the kale to cook tender.
Charred kale sticky rice dumpling, top view
Any combination of soy sauce, siracha, chili oil, or sesame oil makes a good dipping sauce.

They’re also tasty if just cooked with a light sprinkle of sea salt on each side.
Steamed kale sticky rice dumplings, top side view

Steamed Kale Sticky Rice Dumplings

For a bit of a healthier take, these steam up well in about 5 minutes.
They’re a bit floppy afterwards though, so here I folded them over into quarters after steaming.
Steamed kale sticky rice dumplings, top view
A few bits of precooked spicy sausage or even bacon make tasty additions to the filling.
Charred kale sticky rice dumpling, bite out
Charred Kale Sticky Rice Dumpling doused in shoyu, siracha, and sesame oil
Taste a bite for yourself!

Charred Kale Sticky Rice Dumplings
 
Prep time
Cook time
Total time
 
Author:
Serves: varies
Ingredients
  • Lacinato (Dino) Kale leaves
  • Freshly cooked sticky rice (also known as glutinous rice or mochi rice); NO substitute
  • Sauteed mushrooms with chives, or cooked sausage or bacon
  • Coconut or other oil
  • Sea salt
  • Soy sauce, Siracha, Chili oil, and/or Sesame oil for dipping
Instructions
  1. Wash and dry the kale leaves. Cut off the bottom portions that are mostly stem.
  2. Turn the leaves over so the bottom side is facing up. Run a knife horizontally along the stem, cutting off the top rounded top portion of the stem, to make the leaf easier to roll. Cut the prepared leaves crosswise into about 4" segments.
  3. Spread the bottom side of each leaf piece with 2-3 T. freshly cooked sticky rice. Place a few pieces of mushrooms and/or sausage on one side of the rice. Fold the leaves over in half and press down lightly. Everything should stick together, with the filling sandwiched in the middle of the rice.
  4. Heat 1-1/2 tsp. oil in a frying pan. When the oil is hot, place the dumplings in the pan. Keep turning dumplings over every 30 seconds or so until the kale is charred, tender, and the filling is heated through. Sprinkle each side lightly with sea salt while cooking if desired. The dumplings should be cooked in 4-5 minutes total.
  5. Notes: 1) These dumplings may also be cooked by steaming for 5 minutes, or until the kale is tender; 2) As a shortcut to the traditional process of soaking glutinous rice overnight, then steaming it the next day, the rice may be cooked in a rice cooker. Simply wash the rice and add water as usual in the rice cooker pot, let soak for 1-2 hours, then hit the switch to cook. Let the rice sit for15-20 minutes after it is done cooking before using.