Always use proper identification when preparing wild foods.
In spring, these savoury treats contain tender milkweed flower tips. In fall, fill them with the roots of young burdock plants.
- 2 cups milkweed green flower tips, diced, or 2 cups chopped first-year burdock root*
- Olive oil
- 1½ tsp chopped fresh ginger
- Sea salt
- Chinese dumpling wrappers
- ¼ cup sesame oil
- ¼ cup soy sauce
- Blend ¼ cup sesame oil
- ¼ cup soy sauce and remaining chopped ginger
- For milkweed dumplings, blanch flower tips in boiling water for 3 minutes.
- Drain and dice.
- Heat a small amount of olive oil in a pan over medium heat and sauté with milkweed and ginger for 5 minutes.
- Season to taste with sea salt. Set aside.
- For burdock root dumplings, peel root and dice.
- Sauté in olive oil with ginger until tender. Season to taste with sea salt. Set aside.
- Prepare dumplings by placing 1 tsp wild filling on each wrapper. Wet edges of dough and pinch to seal.
- Steam dumplings for 6 to 8 minutes, or fry in a small amount of oil until browned.
- Serve with dipping sauce.
* First-year burdock root does not have a flower stalk and leaves are close to the ground. Always use proper identification when preparing wild foods.