Charred Kale Sticky Rice Dumplings
Kale dumplings!
If your CSA box keeps giving you kale, this simple, flavorful dumpling is a great way to use it. These dumplings combine lacinato (dinosaur) kale with freshly cooked glutinous (sticky) rice and a savory filling. They’re naturally gluten-free and come together quickly once the rice is ready.
Why Lacinato Kale Works Best
Lacinato kale has flatter, sturdier leaves that roll and fold much more easily than curly kale. That makes it ideal for wrapping sticky rice and fillings without tearing. Wash and dry the leaves well, then trim the bottom stemy portion where the leaf is mostly stem.
Preparing the Leaves
Turn each leaf over so the underside faces up. Run a knife horizontally along the stem to remove the rounded top portion—this makes the leaf easier to roll. Cut each prepared leaf crosswise into roughly 4-inch segments; these make the perfect wrapper size for individual dumplings.
Sticky Rice Shortcut
Traditionally, glutinous rice is soaked overnight and steamed. For a faster approach, use a rice cooker: wash the rice, add water as you normally would, let it soak for 1–2 hours in the cooker pot, then start the cycle. After cooking, let the rice rest for 15–20 minutes before assembling the dumplings. Use freshly cooked sticky rice only—other rice types will not hold together.
(Note: glutinous rice, mochi rice, or sticky rice are the required types for this recipe.)
Assembling the Dumplings
Spread 2–3 tablespoons of freshly cooked sticky rice onto the bottom side of each leaf segment. Add your chosen filling on one side of the rice—sautéed mushrooms seasoned with chives and a little sea salt work well, or try precooked spicy sausage or bacon for a meatier version. Fold the leaf over in half and press lightly so the rice and filling adhere and stay sandwiched.
Pan-Frying: Quick and Charred
Heat about 1½ teaspoons of coconut or other neutral oil in a frying pan until hot. Place the dumplings in the pan and turn them every 30 seconds or so. Continue until the kale is nicely charred and tender and the filling is warmed through—this takes around 4–5 minutes total. If using a heavy pan like cast iron, monitor the heat to avoid burning and adjust the stove setting as needed.
Keep the pan hot enough to sear the kale quickly without charring it to bitterness. A light sprinkle of sea salt on each side while cooking enhances the flavor.
Steaming Option
For a lighter version, steam the assembled dumplings for about 5 minutes or until the kale is tender. They will be softer and a bit floppy after steaming; folding them into quarters after cooking helps them hold together and makes them easier to serve.
Serving Suggestions
A dipping sauce of soy sauce (shoyu), Sriracha, chili oil, and a dash of sesame oil complements the charred kale and sticky rice beautifully. They’re also delicious simply with a light sprinkle of sea salt. Try variations with sautéed mushrooms, chives, spicy sausage, or bacon depending on taste and dietary preferences.
- Lacinato (Dino) kale leaves
- Freshly cooked sticky rice (glutinous or mochi rice); NO substitute
- Sautéed mushrooms with chives, or cooked sausage or bacon
- Coconut or neutral oil for frying
- Sea salt
- Soy sauce, Sriracha, chili oil, and/or sesame oil for dipping
- Wash and dry the kale leaves. Trim away the bottom portions that are mostly stem.
- Turn the leaves bottom-side up and slice off the rounded top portion of the stem so the leaf rolls easily. Cut the leaves crosswise into roughly 4-inch segments.
- Spread 2–3 tablespoons of freshly cooked sticky rice on the bottom side of each leaf segment. Add a few pieces of sautéed mushrooms and/or cooked sausage on one side of the rice. Fold the leaf over and press lightly so the rice and filling stick together.
- To pan-fry: heat 1½ tsp oil in a frying pan. When hot, add the dumplings and turn every 30 seconds until the kale is charred and tender and the filling is hot, about 4–5 minutes. Sprinkle each side lightly with sea salt if desired.
- To steam: place assembled dumplings in a steamer and cook for about 5 minutes or until the kale is tender. Fold into quarters if needed to serve.
- Rice cooker shortcut: wash glutinous rice and add water in the rice cooker pot. Let soak 1–2 hours, then cook. Let rice rest 15–20 minutes after cooking before using.
Charred Kale Sticky Rice Dumpling doused in shoyu, Sriracha, and sesame oil. Taste one to see how a humble bunch of kale becomes a satisfying, hand-held snack or appetizer.