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(2,670)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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
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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,670 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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)

Willa

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!

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.

Christal

This was pretty tasty but definitely needs all the toppings. Double the garlic and ginger and make sure to scape the bottom the pan. Rice wine vinegar really brightens the dish. Must have chili crisp, green onions, sesame seeds or oil.

Ida R.

This was so good! I doubled the garlic and ginger, sautéed some mushrooms after taking out browned dumplings but before cooking the greens. I kept the mushrooms separate because I don't like them steamed. Topped with green onions, sesame seeds, chili crisp, plus the rice vinegar, soy, and hoisin. The bites with hoisin were much preferred over the soy, so I will go with just hoisin next time. I also went with lacinato kale, which I find a bit more tender. Will absolutely make this again.

Ally

Super good and easy meal. I found the kale a bit tough/chewy; should I cook it longer? Massage it with oil beforehand?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.