Kale Snow Pea And Pork Dumplings Recipes

KALE DUMPLINGS

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.

KALE AND SUGAR SNAP PEA SALAD

Steps:

• Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
• Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
• In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

GOOD OLD SOUTHERN PEAS AND DUMPLINS

Steps:

• 1. Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
• 2. Drop dumplings into the peas. Reduce heat to low, cover and simmer for about 20 min or until dumplings are done. You may want to thicken with just a little corn starch.
• 3. DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
• 4. Turn dough out onto a floured board and knead a few times. Roll out dough to about 1/4" thickness. Using a pizza wheel, cut into 2X2 inch squares. Drop squares into broth, cover and simmer on low about 20 minutes or until done.

DUMPLING SOUP WITH BACON AND SNOW PEAS

Steps:

• Cook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine.
• Add the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper.