Wild Dumplings

Always use proper identification when preparing wild foods.

August 17, 2012 | | Appetizers | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes

In spring, these savoury treats contain tender milkweed flower tips. In fall, fill them with the roots of young burdock plants.

Wild Dumplings

Ingredients

  • 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

Dipping sauce

  • Blend ¼ cup sesame oil
  • ¼ cup soy sauce and remaining chopped ginger

Instructions

  1. For milkweed dumplings, blanch flower tips in boiling water for 3 minutes.
  2. Drain and dice.
  3. Heat a small amount of olive oil in a pan over medium heat and sauté with milkweed and ginger for 5 minutes.
  4. Season to taste with sea salt. Set aside.
  5. For burdock root dumplings, peel root and dice.
  6. Sauté in olive oil with ginger until tender. Season to taste with sea salt. Set aside.
  7. Prepare dumplings by placing 1 tsp wild filling on each wrapper. Wet edges of dough and pinch to seal.
  8. Steam dumplings for 6 to 8 minutes, or fry in a small amount of oil until browned.
  9. Serve with dipping sauce.

Notes

* 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.

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