7 Hues Eco Farm Recipe #1
May and early June are the best time to make dandelion dumplings—when the leaves are still young and tender. Even though spring is the busiest season for farmers, I can’t pass up the seasonal bounty—or disappoint my taste buds.
Here’s my simple recipe for the filling:
Method:
Ingredients:
Minced pork (can be substituted with egg and/or shrimp)
Finely chopped dandelion leaves
Soy sauce
Oil
Salt
Grated ginger
Black pepper
Start by seasoning minced pork with salt, soy sauce, grated ginger, and a touch of black pepper. Let it sit for a while so the flavors can develop.
Meanwhile, finely chop the young dandelion leaves. To help retain their moisture, toss them with a small amount of vegetable oil before mixing them with the pork. This trick helps keep the filling from becoming too watery.
Use about a 50-50 ratio of greens to pork, or adjust to your taste—more meat or more greens, depending on your preference. You can also add chopped shrimp or scrambled eggs, or substitute the pork entirely with either one.
Once the pork is seasoned and the greens are ready, combine everything and mix well until the mixture becomes sticky and cohesive.
Now you’re ready to shape your own dumplings or wontons!
Don’t forget to prepare the dough in advance and let it rest—this makes the wrapping process much smoother. For a good dumpling dough recipe, I recommend checking out a YouTube tutorial—there are plenty of simple and helpful ones out there.
It’s still not too late to find some tender dandelion greens and enjoy this seasonal treat before spring fades. And if you miss it, don’t worry—fall is another great time to harvest them and there is always the next spring.
