Sea Breeze Sausage & Alm Hill Kale Dumplings

by Chef Rachel Yang of Joule(created for her May 20, 2009 cooking demonstration)

Chef Rachel Yang's Sea Breeze Sausage & Alm Hill Kale Dumplings. Yum! Photo copyright 2009 by Zachary D. Lyons.

Ingredients list:

  • 1 link Toulouse sausage from Sea Breeze Farm
  • 1 bunch Alm Hill Gardens baby kale
  • 1 package dumpling wrappers
  • 1 tsp ginger, minced
  • 1 tbsp cooking oil
  • Salt and pepper

Preparation:

    1. Sauté the kale in a hot pan with little bit of oil. Season with salt and pepper.
    2. Make the stuffing for the dumpling but mixing sausage meat out of the casing, sautéed kale and grated ginger.
    3. Place a little bit of the stuffing at the center of the wrapper. Wet the edges with water and fold. Press and seal the edges.
    4. Pan-fry the dumplings in a hot pan with little bit of oil. Serve with soy sauce and scallion