RecipeStripper

Clean recipe · cooking.nytimes.com

One-Pan Dumplings With Greens

This lifesaver of a recipe calls for cooking dumplings and kale together in one skillet. First, brown frozen, not thawed dumplings, then sauté kale with garlic and ginger. Put the dumplings on top of the kale with a little water, cover the skillet and let the kale tenderize while the dumplings plump. Sauce simply with soy sauce and vinegar and garnish with any combination of sesame seeds, cilantro, scallions and chile crisp; for a bigger meal, serve over rice or another grain.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 5 min
Cook:
0 hr 15 min
Total:
0 hr 20 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 2 tablespoons avocado or other neutral oil
  2. 1 pound frozen, unthawed dumplings, any flavor
  3. 3 garlic cloves, finely chopped
  4. 1 (1-inch) piece ginger, finely chopped
  5. 1 bunch kale, thick stems cut off, leaves (with ribs) coarsely chopped
  6. Salt
  7. 1 tablespoon low-sodium soy sauce, plus more for serving
  8. 1 tablespoon unseasoned rice vinegar, plus more for serving
  9. Toasted sesame seeds, cilantro, sliced scallions or chile crisp, or a combination (all optional), for serving

Instructions

  1. Heat the oil in a large skillet over medium-high. Add the dumplings flat sides down and cook until golden brown underneath, 1 to 3 minutes. Transfer to a plate.
  2. Add the garlic and ginger to the skillet, still over medium-high, and stir to coat in the oil, then add the kale and a pinch of salt. Stir until wilted. Add the dumplings on top of the kale and partially cover the skillet with a lid or baking sheet. Pour ¼ cup water into the skillet, cover completely, and steam until the dumplings are tender and cooked through, 3 to 5 minutes.
  3. Drizzle with the soy sauce and rice vinegar, then serve with more of both, plus sesame seeds and chile crisp, as you like.