Kale and Smoked Tofu Dumplings

Difficulty: Easy-Medium

Makes 36

I’ve recently acquired some kale, which is a real victory in my town, so when I got ill this week I was bummed out that I couldn’t use it. After a few days in bed I finally worked up the strength to make some real food and since I had dumpling wrappers, kale and smoked tofu I decided to attempt dumplings for the very first time. Mine are steamed but feel free to fry them if you want to. Either way, served with a little sweet soy sauce these babies are the bomb as either a light meal or party treat!


  • 36 gow gee dumpling wrappers
  • 1 teaspoon grated ginger
  • 1 clove garlic, crushed
  • 1/2 brown onion, finely chopped
  • 1 bunch kale, finely chopped
  • 1 block smoked tofu, cut into tiny cubes
  • 1 tablespoon sweet soy sauce


  1. Heat some oil in a wok before adding the garlic, ginger, onion, kale and smoked tofu.
  2. As the kale begins to shrink, add the sweet soy sauce and distribute evenly.
  3. Once the kale is just about cooked, remove from the heat and set aside.
  4. Wet the edges of each dumpling wrapper with water before adding a tablespoon of mixture to the middle of the wrapper.
  5. Fold the wrapper over so the edges meet and pinch gently before making little pleats to seal the dumplings.
  6. Steam for 3-5 minutes or until the wrapper becomes translucent.
  7. Serve with sweet soy sauce.


5 comments on “Kale and Smoked Tofu Dumplings

  1. I gave these a try, and managed to somehow completely mangle the dumpling making part, but that was entirely my own general incompetence, and only affected the aesthetics. These tasted so nice. And they were surprisingly easy (as I say, I’m just incompetent). I didn’t have kale, so used silverbeet, but it’s all delicious greenery, right?

    • It can be tricky! There are some good videos on YouTube that may help in the future. Any delicious greenery is good delicious greenery in my book 🙂

  2. How do you make dumpling wraps without eggs? I’d really like to know

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