Botanical flavors are abloom this summer, and savory dishes are no exception. Learn how to turn basic pork dumplings into an upscale delicacy with this recipe’s special ingredient, edible flowers.
What Are Edible Flowers?
Edible flowers are a popular ingredient in Asian cuisine, dating all the way back to the use of Chrysanthemums in 500 B.C. China. These gorgeous botanicals add vibrant color to your meal, plus each type of flower carries a different taste and health benefit.
In this recipe, nasturtiums make a perfect companion to the savory pork with a peppery bite that resembles a watercress or radish. However, you can switch up nasturtiums for other flowers used in Asian cuisine, such as chrysanthemums, that will add a sweet or bitter flavor to the dumplings depending on what part of the plant is used.
Edible flowers can be eaten directly with the dumplings, although some flowers may require additional preparation beforehand.
These homemade pork dumplings are just like your favorite restaurants’ but include a beautiful, edible flower surprise. With a spicy, floral bite, you’ll be sure to impress your friends or loved ones with a restaurant-quality meal.
Pork Dumplings with Edible Flowers Recipe
1 lb ground pork
1 tbsp five-spice powder
½ cup hoisin sauce
1 large egg, beaten
1 cup fresh edible flowers (Nasturtiums works well with this recipe)
Gyoza dumpling wrappers
Dipping sauce of your choice
- Combine all the filling ingredients and mix until combined.
- Place about a tablespoon of filling on each wrapper and press the edges to seal.
- Cook in the steamer for about 8-10 minutes or in a shallow skillet with a lid with a little water to help steam the dumpling.
- Serve with dipping sauce of your choice.
Recipe and Styling by Rafe Vencio / Photography by Dave Bryce / Story by Kylie Thomas
Subscribe to TABLE Magazine’s print edition.