These are not dissimilar to the last collard-wrapped dumplings I made. I started with Chinese flavors because I wanted to use the daikon and as I had a little bit of leftover shiitake mushrooms and scallions left in the fridge it seemed like the way to go. Since joining the CSA, this is the first time I can remember that I've had proper leftovers and haven't had to deliberately buy ingredients for this sort of recipe.
For the meat, I used a typical Chinese dumpling mixture of pork and shrimp. I ground both up in the food processor, and mixed them with the shredded daikon. The shrimp made a good binder so I didn't need to add an egg. I hand chopped the mushrooms, scallions, and some peppers, garlic and ginger to leave a bit of texture. I mixed those in along with some dark soy sauce, a dash of rice wine and a bit of sesame oil. Then I let it all sit for a little while for the flavors to meld and the mushrooms, which were a little dried out, to soak up some of the excess moisture.
I had a little trouble working with the kale this time as it was a bit smaller and a bit crisper than last time and didn't really want to roll up nicely. The presentation ending up a bit sloppy but everything stayed inside. Ten minutes steaming and there you go. Despite all the seasoning the dumpling itself is still rather mild so the kale is able to add a significant greens flavor to the mix. Hints of the daikon show up in the aftertaste, but it mainly they just give the dumplings some texture.
On the whole, it's not something I'll be serving to guests, but not bad for a half-hour's work.