While you may be enjoying your Chinese dim sum brunch, did you know that a lot of that the siu mai (pork and shrimp dumpling) you just ate maybe full of MSG, refined sugars, trans fat and processed ingredients?
For healthy eaters like you, going to Chinese restaurants may be an occasional treat, or a relatively unpleasant experience to compromise with family members and friends.
Chances are, unless you go to a healthy Chinese restaurant which states that they use organic, unprocessed ingredients with no MSG and refined sugars, you’re likely to be eating processed foods.
Before you shun dim sum all together, what about making dim sum yourself?
I’ve designed a crunchy and savory dim sum recipe, which takes less than 30 minutes to make. I’ve also included your favorite vegetable, kale, as well as celery, chives, and dill in this recipe to give the dumpings a kick.
If you’re bored of your good old hearty salad, the dumplings are a great addition to your meals.
FEATURED INGREDIENT: CHIVES
The best part of this soup is chives, which:
- Rich source of vitamin C to fight cold
- Contains a subtle onion flavor which makes the dumpling extremely savory
- Is high in vitamin K for bone health
- High in flavonoids that can protect against cancer
- Good source of beta-carotene to improve eye sight
I’ve added kale to this recipe to make the filling a bit crunchier and even more nutritious. When you cook the kale above 100F, you may lose some of the nutrients. You can try heating the dumplings in low heat or even putting them in an oven below 100F to preserve the nutrients. Otherwise, you can just eat the dumpling and pig out on kale chips or kale salad later. 🙂
If you don’t have kale, you can also try Chinese broccoli.
To make the dumpling a bit tangy, I’ve also included dill, which is high in monoterpenes, protecting us against free radicals and neutralize particular types of carcinogen.
THIS RECIPE IS: Vegan
SERVES / PREPARATION TIME: 1-2 / 20 minutes
- 6 Dumpling Wraps
- 2-3 Kale Leaves
- ½ Stalk of Celery
- 3-4 Stalks of Chinese Chives
- Pinch of Dill
- Pinch of Himalayan Salt
- 1-2 Tablespoon of Organic Shoyu Soy Sauce
- ½ Tablespoon of Maple Syrup
- Pinch of Chili Flakes
- A few drops of Raw Apple Cider Vinegar
- 1-2 drops of Sesame Oil
ASSEMBLY – FILLING
- Mince kale, celery and chives into very small bits
- Mix vegetables with dill and Himalayan salt
- Put filling in individual dumpling wrap. You can use wonton or Gyoza wrappers. I used Gyoza wrappers because they are slightly thicker and crunchier.
- Wet the wrapping edge with a damp finger (a little water will do the trick) and fold the sides together. Then crimple the edge with your fingers to seal the contents
- Try to put filling in center of dumpling (c. 1.5 cm away from edge) so that the filling don’t fall out when you seal the dumpling.
ASSEMBLY – SAUCE
- Mix all ingredients together.
FINAL STEP – HEATING OF DUMPLING
- Heat pan with ½ – 1 tablespoon of sesame oil with low-medium heat
- Put dumpling in pan, fry, and flip sides when one side is golden
- When both sides are golden, your dumplings are ready! Serve with sauce.
If you are not vegetarian, you can add a bit of mince pork or shrimp to the kale dumplings.
We’ll also be adding more kale recipes going forward so stay tuned for more!
What is YOUR favorite dim sum or kale recipe? I’d love to hear from you. Leave us a comment!