One-Pan Dumplings With Greens
Updated April 28, 2026
Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
2 tablespoons avocado or other neutral oil
1 pound frozen, unthawed dumplings, any flavor
3 garlic cloves, finely chopped
1 (1-inch) piece ginger, finely chopped
1 bunch kale, thick stems cut off, leaves (with ribs) coarsely chopped
Salt
1 tablespoon low-sodium soy sauce, plus more for serving
1 tablespoon unseasoned rice vinegar, plus more for serving
Toasted sesame seeds, cilantro, sliced scallions or chile crisp, or a combination (all optional), for serving
Nutritional analysis per serving (4 servings)
2 grams carbs; 22 milligrams cholesterol; 149 calories; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 167 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Drizzle with the soy sauce and rice vinegar, then serve with more of both, plus sesame seeds and chile crisp, as you like.
Private Notes
Comments
Completely elevated the bland frozen dumplings we had at home. I can't wait to make this again! A few suggestions based on changes I made: - Try spinach instead of kale (about 500g for 20 dumplings) - Double the ginger and garlic - Before serving, I added sliced scallions and white sesame seeds, then drizzled with soy sauce, sesame oil, ponzu, chili crisp and a few drops of la-yu (Japanese chili oil)
I tripled this recipe this last night for a postcard writing crowd. It couldn’t have been easier. I used Trader Joe’s veggie dumplings and their bagged organic Tuscan kale. I added toasted sesame seeds at the end. It was a real crowd pleaser and postcard writing stimulant-we wrote over 400!
made the recipe exactly as written. It was tasty. A few things I would do differently next time.... hoison sauce instead of soy and then let everyone add soy if they want it...and additional veggies like carrots, celery and bean sprouts for some variety of flavor and texture.
Lovely with Bok Choi and Watercress as the greens.
The only tweak would be to put the kale and dumplings in at the same time, when steaming at the end. My first try, the wilting and steaming reduced the kale to mush. So easy … and agreed on doubling the garlic and ginger. Family raved about it.
Insanely good. I could make double this recipe, and my family of four would devour it all. I use a bunch of gai lan, and add a good dollop of sesame oil at the end.