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! 🙂
The garlic-like taste of the wild garlic harmonizes incredibly well with meat. Therefore, it goes perfectly with the meat filling of my dumplings.
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:
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
salt and pepper
1 tbsp vegetable oil for frying
100 ml water
For the wild garlic and purslane pesto:
- 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.
- For the filling: Drain the sauerkraut and chop into tiny pieces. Mix with the pork and all the ingredients for the filling.
- 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.
- 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.
- 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.