2 cups plain flour
1 cup buckwheat flour
2 tsp baking powder
1 tsp salt
1 ½ cups boiling water
3 large handfuls kale, finely chopped
1 tbsp sesame seeds
1 small dried chili, thinly sliced
1 tsp coconut sugar
1 tbsp miso paste
2 tbsp extra virgin olive oil
1 tbsp hot water
1 tbsp sesame oil
Salt and pepper
To make the dough, in a large bowl mix together dry ingredients (flours, baking powder and salt).
Make a well in the centre and pour in the water, then mix together until combined.
Tip the dough onto a floured surface and knead until you have a smooth ball. Cover with a clean kitchen towel and let rest at room temperature for at least 30 minutes.
Meanwhile, in a non-stick pan add the kale, sesame seeds, chilli, coconut sugar, miso paste, extra virgin olive oil and water and sauté for 4-5 minutes until the kale has wilted down. Season with salt and pepper and stir through the sesame oil. Sauté for a further 2-3 minutes. Set aside to cool slightly.
Divide the dough into about 16 small balls and flatten them into discs about ½cm thick. Place a heaped tablespoon of the kale mixture into the centre of each piece of dough. Seal the dumpling by bringing the dough over the top of the filling and pinching at the top to seal.
In a non-stick pan heat a little extra virgin olive oil and a few tablespoons water, then add the dumplings and cover with a lid to steam. Once all the liquid has been absorbed, drizzle in a little more oil and flip over to fry on both sides, pressing down a little.
Serve with soy sauce.