A recipe for wild garlic ..
Wild garlic grows in abundance in spring. We are lucky enough to have masses of wild garlic growing in woodland close to us, so we can return year after year to forage for this wonderful herb. To me, they are similar to Chinese garlic chives, just with larger leaves.
In this recipe, wild garlic is combined with minced pork to make tasty chinese dumplings. The mince needs quite a bit of seasoning. I always make a few to begin with, cook them and then do a taste test. You may find you need to tweak the seasoning to get it to your taste.
Always wash wild garlic well before using. If you can't get hold of wild garlic, use Garlic Chives.
Place some filling into each wrapper. Dip your finger into a small bowl of water and run it along the edge of the wrapper.
Now, fold the wrapper in half and press down to seal (creating a ruched edge).
Boil for 3 minutes, and aaaaaah .... tasty dumplings.
For the dipping sauce, you can simply serve the dumplings with light soy sauce or sweet soy sauce. I like a mixture of black vinegar (or rice vinegar), light soy sauce and chilli sauce.
Where to find Wild Garlic
The young leaves of wild garlic begin to emerge in March and the season runs to June. In the later months, they will form clusters of white flowers and the leaves will be less tender. Rub the leaves of wild garlic and there will be the unmistakable scent of garlic.
Be sure not to mistake it for the poisonous Lily of the Valley.
Read these blog posts to see what wild garlic looks like at different stages:
Spring - Foraging Wild Garlic
June - Foraging Wild Garlic
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