Wild Garlic Dumplings

© Qin Xie-Krieger

© Qin Xie-Krieger

Two weeks ago, as I posted the recipe for the wild garlic and purslane pesto,  I promised you to publish the recipe for my next “East meets West” dish: wild garlic dumplings. Here you go! :-)

Wild Garlic & Purslane Pesto

Wild Garlic & Purslane Pesto

The garlic-like taste of the wild garlic harmonizes incredibly well with meat. Therefore, it goes perfectly with the meat filling of my dumplings.

© Qin Xie-Krieger

© Qin Xie-Krieger

Instead of spicy Sichuan chili sauce, which I love to serve with the Chinese dumplings, I take now the homemade wild garlic and purslane pesto to go with these wonderful tasty dumplings. They taste like the beautiful green spring! ;-)

Ingredients (25-30 pieces):

For the dough:
250g flour
60ml boiling water
100ml cold water

For the filling:
250g minced pork
200g wild garlic
1 tbsp light soy sauce
1 tbsp breadcrumbs
1 tbsp sesame oil
1 egg
salt and pepper

1 tbsp vegetable oil for frying
100 ml water

For the wild garlic and purslane pesto:
recipe

Preparation:

  1. Preparation of the dough: give the boiling water into the flour and mix well using a wooden spoon, then add the cold water, knead by hand (or with a food processor). Do not knead for too long. Cover the dough with aluminum foil and let it rest for about 30 minutes.
  2. For the filling: Drain the sauerkraut and chop into tiny pieces. Mix with the pork and all the ingredients for the filling.
  3. Shape the dough into a long roll, cut into small pieces (about 2cm). Then roll out with a rolling pin into a round plate (diameter 6cm). Pour the filling into the center of the dough sheet, fold the edge of the dough sheet with the thumb and forefinger of the right hand and seal the pastry.
  4. Heat the oil in a large nonstick skillet, place the dumplings in the pan side by side. Keep a little distance from each other so that they will not stick together. Fry over medium heat for about 5 minutes, until the dough bases are lightly brown. Pour the water into the pan, cover with a lid and steam the dumplings until the water in the pan is completely evaporated.
  5. Turn a dumpling upside down briefly to check if the base is already golden brown. If yes, take them out of the pan! Serve with the pesto.

Passion Fruit Macaron

© Qin Xie-Krieger

© Qin Xie-Krieger

After my Chocolate Sichuan Pepper Macarons were so successful, I discovered the great fondness for these lovely small treats. The shells with a decent taste that melts on the tongue, define the soft texture of these wonderful beauties. On the other hand the rather stronger filling determines the accent of the taste of the Macarons.

© Qin Xie-Krieger

© Qin Xie-Krieger

Today I have a fruity version for you. Since I’m a big fan of passion fruit and appreciate its lovely sour taste especially, I decided to go for the passion fruit macarons this time. These sweet and slightly sour Macarons are currently my absolute favorites for the wonderfully sunny days. Further more, their bright orange color is perfect for the easter holidays! :-D

© Qin Xie-Krieger

© Qin Xie-Krieger

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients:

For the macaron shells:
140g egg white
70g caster sugar
230g icing sugar
120g ground almonds 
 (in the chopper again chop finely)
4 drops of yellow food coloring

For the filling:
300ml passion fruit juice
200g white chocolate in good quality
60g cream

Preparation:

  1. Preheat the oven to 150 degrees.
  2. Mix almonds and icing sugar and put through a fine sieve.
  3. Beat the egg whites with the salt and 50g sugar till very stiff while adding the remaining sugar to it.
  4. Once the egg white is beaten stiff, blend the sifted almonds, the food coloring and icing sugar gently in. Mix gently until a smooth creamy consistency is achieved.
  5. Cover a baking sheet with parchment paper and inject the mixture in portions (1.5 cm diameter) with a piping bag. Tap the baking sheet on the work surface a few times lightly, so that the air can escape from the dough mixture, let it rest for about 20 minutes until the surface looks smooth and shiny. Bake in the oven for about 10 minutes, then open the oven door briefly to let the moisture out. Then bake for about another 10 minutes.
  6. For the filling: Boil the passion fruit juice until it gets reduced to a thicker consistency. Chop the chocolate and add it to a bowl. Melt the chocolate in a bain-marie. Heat the cream in a small saucepan, remove from heat. Then add to the chocolate, mix well.
  7. Add the boiled and reduced passion fruit juice to the chocolate mixture and mix well. Chill the filling completely.
  8. Take two macaron halves. Add the filling to one half and put the other half on it.

Wild garlic and Purslane Pesto

© Qin Xie-Krieger

© Qin Xie-Kriegerv

I have been looking forward to this sunny spring all the time. Finally it is here! The sunshine is of course one of the main reasons why I am so longing for spring. However, the other reason which is at least as important as the sunshine, is my huge excitement about those tasty fresh vegetables and fruits from our region! And, the wild garlic is definitely on the very top of my “most wanted” list.

© Qin Xie-Krieger

© Qin Xie-Krieger

I appreciate the garlic-like taste of these wild vegetables a lot. It is an absolute all-rounder. Wild garlic pesto, wild garlic soup, wild garlic pasta, wild garlic butter… yummy…

As the first wild garlics were offered for sale on the weekly market in our town, these juicy green vegetables were the first booties of my shopping basket. Wait, what’s that? Right beside the wild garlic on the stall full of fresh veggies,  I saw a small pile of pale green herbaceous plants. Their leaves were heart-shaped, their stems bright and almost transparent… what a beautiful plant!

© Qin Xie-Krieger

© Qin Xie-Krieger

The farmer explained to me: “Their name is purslane. Please, have a try!” He handed me one, I slowly chewed on it. The leave was very mild and had a slight nutty flavor. The stems tasted slightly sweet. What a great thing! (Having arrived home I googled and learned that this was also a kind of wild vegetable and had been used as a medicinal plant in ancient times.)

“What do you think if I mix the purslane with the wild garlic to make a pesto out of them? ” I asked the nice farmer. He shrugged his shoulders and replied with a broad smile : “No idea, but it doesn’t sound bad. Please tell me about the result, after you have tried it.”

” All right! I’ll do that!”

© Qin Xie-Krieger

© Qin Xie-Krieger

So, this is where my wild garlic and purslane pesto came from. You see, if you need an idea for your new recipes, just go to the weekly market!  Flashes of inspiration will reach you there! ;-)

The result was fantastic. I really like this balance of tastes in this pesto. It is milder and more harmonious than a pure wild garlic pesto. The mild nutty and slightly sweet flavor of the purslane has contributed significantly to this balance.

© Qin Xie-Krieger

© Qin Xie-Krieger

This heavenly tasty pesto goes wonderfully with pasta, on bread, as a marinade for shrimps or meat, or sensually delicious as a dip for my wild garlic dumplings ! The recipe follows. ;-)

Ingredients:

200g wild garlic
100g purslane
2 cloves of garlic
50g pine nuts
1 pinch of salt
30g freshly grated Parmesan
20g freshly grated Pecorino
Plenty of olive oil in good quality

Mash the garlic cloves with pine nuts and salt in a mortar. Mix all ingredients except olive oil with a blender very well. Then mix in the oil slowly until you reach a creamy texture.

That’s it! Enjoy!

Brioche and Sweet Black Sesame Paste

© tastewithoutborders.com

© tastewithoutborders.com

Brioche, my favorite white bread from France plus the fantastic black sesame paste on top! This is better than a great dream! :-)

I love to use black sesame for sweets and desserts (check my last recipe Black Sesame Panna Cotta). And this paste is like paradise! I got to know it during my last trip to Japan. My dear Japanese friend Keiko who lives in Yokohama prepared a great breakfast for my husband and me during our stay with her and her two lovely daughters.

© tastewithoutborders.com

© tastewithoutborders.com

There were tasty butter toasts, milk, eggs and fruits like lots of families in the world like to eat for breakfast. But what was this? A small jar full of black creamy stuff! Of course I did know black sesame, but not as a jam for breakfast! I opened the jar and this heaven-like aroma of roasted black sesame was raising into my nose. I couldn’t wait one second to spoon a big portion of that lovely pitch black paste from the glass and spread it on my crunchy toast. O la la… I was in heaven, at that moment, for sure! ;-)

© tastewithoutborders.com

© tastewithoutborders.com

The following days we kept searching plenty of Japanese supermarkets to find this wonderful tasty paste. As Keiko’s lovely mum heard about my new passion, she bought two glasses and gave them to me as a gift. She won my heart immediately! As you can see, the best way to a foodies’ heart is always good food. ;-)

© tastewithoutborders.com

© tastewithoutborders.com

Now about the brioche: I travel quite often to France since it is not far away from the German region where I live. Every time when I am in France again, there are two kinds of bread which I can not miss for our meals: the brioche for the breakfast and the baguette for lunch. This is really true: You can not find better brioche and baguette anywhere else in the world!

© tastewithoutborders.com

© tastewithoutborders.com

This airy consistency, this buttery and mild sweet taste! What else do you need for a great breakfast?

Oh yes, you need one more thing: the black sesame paste! Here you go, the perfect breakfast to start a wonderful day! :-D

Ingredients:

For the Brioche

250g bread flour
5g salt
25g sugar
10g fresh yeast
120g eggs
30g milk for melting the yeast
25g milk for melting the sugar and salt

For the black sesame Paste:
100g black sesame
100ml honey
1 Tbsp Coconut oil (optional)

Preparation:

  1. Roast the sesames in a pan on a medium flame until becoming fragrant (ca. 5 minutes), constantly panning, then chill.
  2. Grind the roasted sesame in a food processor until the sesame oil is released (4-5 minutes). For a smooth texture add 2 tsp. coconut oil.
  3. Add the honey and mix well. Pour the paste in a clean glass and keep in the refrigerator.
  4. Prepare the dough for Brioche one day ahead: Put the yeast with the 30g milk in the mixing bowl and mix together well. Solve the sugar and salt in 25g milk. Pour the sifted flour, then the salt, sugar and milk mixture on the flour. Beat the eggs in a bowl. Add 80g eggs at first. Work the dough for 3-5 minutes at slow speed.
  5. Add the rest of the eggs bit by bit. Keep kneading at slow speed for ca. 5 minutes. The dough should be smooth and elastic now.
  6. Soften the butter until its consistency is about the same as the dough. Add the butter to the dough quickly. Keep kneading until the dough no longer sticks to the side of the bowl. Place the dough in a plastic wrap. Put the dough in a warm place (25 – 30 degrees celsius) for ca. 1h and let it rise.
  7. Push down the dough by folding it several times over itself. Then place the dough immediately in the refrigerator (5 degrees celsius).
  8. At the second day: Heat the oven to 180-200 degrees celsius, butter the brioche mold. Take the dough out of refrigerator and let it relax in the mold for ca. 30 Minutes. Glaze the dough with egg wash. Bake in the oven for about 40 minutes (big size, for small size ca. 30 minutes).
  9. Serve the brioche with your homemade black sesame paste.

No better start for a new day! :-D

Black Sesame Panna Cotta

© Qin Xie-Krieger

© Qin Xie-Krieger

Do you love panna cotta? I do love this creamy dessert very much. As you maybe have already recognized I love to add an asian touch into the european cuisine. This time it is the turn for this terrific italian dessert. ;-)

© Qin Xie-Krieger

© Qin Xie-Krieger

It was not really easy to find the correct composition of the ingredients to get that fantastic creamy texture. At least five or six times I had tried to play with the ingredients until I found the perfect composition for my taste.

© Qin Xie-Krieger

© Qin Xie-Krieger

Adding the black sesame paste was also very challenging for the texture. In the beginning I left the sesame paste in the panna cotta. But the crumbly sesame seeds disturbed me a lot. At last I found a way to resolve this problem, but could still keep the wonderful nutty aroma of black sesame in the cream mixture: cook the sesame paste with the cream mixture together to get the fluid really fragrant, then filter the mixture.

© Qin Xie-Krieger

© Qin Xie-Krieger

Sometimes I love this simple taste of pure panna cotta which is just made of cream and maybe some vanilla, but sometime I do wish it could have some stronger aroma and taste. This is why I added the black sesame paste to my panna cotta. In addition I created a licorice caramel sauce which harmonizes incredible well with the black sesame taste. Give it a try yourself, and you will love it! :-D

© Qin Xie-Krieger

© Qin Xie-Krieger

Here you go! Panna Cotta Asian Style! Yummy…

Ingredients (4-6 Portions):

For the sesame panna cotta:
165ml milk
235ml cream
60g confectioners sugar
1 bag vanilla sugar
20g black sesame paste (Asia shop, or homemade, recipe will follow) :)
5g leaves gelatin
Vegetable oil, to grease

For the licorice caramel sauce:

75g licorice candies
25g water
25g cream

Preparation:

  1. Brush the molds with the vegetable oil.
  2. Heat the milk until warm (ca. 70 degrees celsius), add the sesame paste to the milk.
  3. Take off heat and chill the milk until ca. 40 degrees celsius. Stir in the sugar, strain the cream through a colander.
  4. Soak gelatin sheets in a bowl of ice water for about 5 minutes. Squeeze gelatin sheets and add to milk and stir until the gelatin sheets dissolve.
  5. Add cream and stir the mixture over ice water until the mixture becomes thick and creamy.
  6. Pour the mixture into oiled molds and chill in refrigerator for at least 3 hours.
  7. For the licorice caramel sauce: Heat the cream in a water bath on small flame. Chop the licorice candies roughly, then heat the candies with water in an uncoated pan over low heat, until candies dissolves completely and the mixture becomes thick liquid. As soon as the liquid gets a golden brown color, take the pan off the heat. Wait until the liquid slowly settles (no more bubbles), pour the warm cream slowly into the caramel. Stir well.
  8. Unmold the panna cotta and put it onto a plate. Garnish with the licorice caramel sauce.

Buon Appetito! :)