Wild Garlic, Pea, Lemongrass & Ginger Dumplings

As the lilacs blossom, I feel an urge to preserve their fragrance in very form I can. My kitchen becomes a cacophony of scents and textures as I impart on a mission to make their beauty last all year. Syrups, infusions, and liqueurs bubble away as I decant sugar into multiple jars. You see lilac is possibly my most favourite yet most fleeting of blooms. I grasp every bud with a tender warmth that spring has finally arrived.

Using premade dumpling wrappers makes this nutritious meal simple and speedy to prepare

Once you get the hang of folding them, they only take minutes to prepare

A bowl of pure love

A time to stop and just be in the moment

dumplings, vegan dumplings, midweek meals, plant based meals, leftovers, natural eating, real food recipes

Yield: 20

Author: Suze Morrison

Print

With ImageWithout Image

Wild Garlic, Pea, Lemongrass & Ginger Dumplings

Prep time: 30 MinCook time: 5 MinTotal time: 35 Min

Believe it or not, I have only recently become an advocate of dumplings. You see, growing up in the UK in the 80s dumplings were either soggy lumps of starch piled onto a casserole, or a flimsy variation of their Asian counterparts that I could only liken to some kind of remnant of a facial peel….Even travelling abroad, I shunned dumplings for fear that my mouth would be squelching onto a jellyfish like puck, chewy and bland. But imagine my surprise when I tasted the real deal. Succulent, tender little flavour bombs just exploding with flavour every bite.This is my plant-based variation, it uses premade dumpling wrappers for ease and speed, meaning you can whip them up in a few minutes for a speedy midweek meal.

Ingredients

• 1 tbsp Fresh Ginger, minced.
• 2 tbsp Wild Garlic leaves, minced in a blender.
• 1tbsp Fresh Lemongrass Minced
• 400g Frozen Peas, defrosted.
• 2tbsp Kinako flour (or 1tbsp cornflour)
• ½ tsp Sea Salt Flakes
• 1tsp Sesame Oil
• 1tsp Shaoxing Wine
• 1tsp Light Soy Sauce
• 20 Premade Circular Dumpling Wrappers
• 1 litre Vegetable Stock
• Wild Garlic Flowers, Chilli Oil & Black Vinegar to serve.

Instructions

1. It couldn’t be simpler, blend all the dumpling ingredients apart from the wrappers to a coarse paste. Taste the mixture and adjust the seasoning to your liking.
2. Taking one wrapper at a time, place it in your palm and add 1 ½ tsp filling to the centre. Using your finger wet half of the rim of the wrapper and pinch the centre of each side together. Taking one side at a time, pleat the wrapper, sealing it as you go.
3. Repeat with the remaining wrappers and lay on a tray. When ready heat the vegetable stock until boiling in pan and boil the dumplings for 2 minutes or until floating and translucent.
4. Divide between serving bowls, garnish and serve.

https://gourmetglow.co.uk/recipes/wild-garlic-pea-dumplings

---

---