One-Pan Dumplings With Greens

By Ali Slagle

Updated April 28, 2026

  • Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Ready In
20 min
Rating
5(693)
Comments
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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. 

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Ingredients

Yield:4 servings

  • 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 

Ingredient Substitution Guide

Preparation

  1. 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.

    1. 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. 

    1. 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.

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Ratings

5 out of 5
693 user ratings
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Comments

Taline

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)

E Holland

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.

Jayne

Good, quick, and easy. Buy precut kale if available, because you need a lot of it. Don’t forget to add the rice vinegar at the end.

Johnnycomelately

Tasty and easy, right up my alley. Subbed cabbage for kale. Added about 10 minutes to the cook down time to make sure the cabbage was cooked. Also added 1/4 teaspoon hot pepper flakes. Delicioso!

Mari

Used TJ’s frozen dumplings and bagged kale for this easy, quick, and delicious lunch for two… made it today and we finished the entire pan! No rice was needed alongside, as this was filling enough. Will try it with chili crisp next time.

Daisy

I used collards because that’s what I had. I was concerned the dumplings would fall apart, so I waited to add them until collards were done. Turned out great! Absolutely loved this recipe!

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