Charred Kale Sticky Rice Dumplings
Author: Guava Rose
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
  • Lacinato (Dino) Kale leaves
  • Freshly cooked sticky rice (also known as glutinous rice or mochi rice); NO substitute
  • Sauteed mushrooms with chives, or cooked sausage or bacon
  • Coconut or other oil
  • Sea salt
  • Soy sauce, Siracha, Chili oil, and/or Sesame oil for dipping
  1. Wash and dry the kale leaves. Cut off the bottom portions that are mostly stem.
  2. Turn the leaves over so the bottom side is facing up. Run a knife horizontally along the stem, cutting off the top rounded top portion of the stem, to make the leaf easier to roll. Cut the prepared leaves crosswise into about 4" segments.
  3. Spread the bottom side of each leaf piece with 2-3 T. freshly cooked sticky rice. Place a few pieces of mushrooms and/or sausage on one side of the rice. Fold the leaves over in half and press down lightly. Everything should stick together, with the filling sandwiched in the middle of the rice.
  4. Heat 1-1/2 tsp. oil in a frying pan. When the oil is hot, place the dumplings in the pan. Keep turning dumplings over every 30 seconds or so until the kale is charred, tender, and the filling is heated through. Sprinkle each side lightly with sea salt while cooking if desired. The dumplings should be cooked in 4-5 minutes total.
  5. Notes: 1) These dumplings may also be cooked by steaming for 5 minutes, or until the kale is tender; 2) As a shortcut to the traditional process of soaking glutinous rice overnight, then steaming it the next day, the rice may be cooked in a rice cooker. Simply wash the rice and add water as usual in the rice cooker pot, let soak for 1-2 hours, then hit the switch to cook. Let the rice sit for15-20 minutes after it is done cooking before using.
Recipe by Guava Rose at