How to make nasturtium leaf dumplings | Cooking Your Garden Produce | Gardening Australia

Guest Presenter Hannah Moloney makes a delicious summer garden snack – nasturtium leaf dumplings – using homegrown and homemade ingredients. Subscribe 🔔 http://ab.co/GA-subscribe

Ingredients:
– Large nasturtium leaves (can be substituted with other edible leaves such as silverbeet)
– Goat’s cheese (feta, chevre or any soft cheese)
– Fresh herbs, such as oregano, parsley, mint, chives
– Cooked white or brown rice
– Vegetable stock
– Salt, to taste
– Tahini
– Yoghurt
– Lemon juice
– Edible flowers such as nasturtiums, to serve

Method:
– Pick and rinse herbs and leaves.
– Roughly chop herbs and mix together with rice and cheese. Season with salt.
– Blanch nasturtium leaves in a tray of boiling water until they are pliable.
– Add a dollop of filling to the centre of each leaf.
– Fold each side over the filling, wrapping tightly.
– Place dumplings in a large saucepan and pour in enough vegetable stock so the dumplings are only just submerged.
– Simmer for 20 minutes on a gentle heat.
– Allow to cool for 10 minutes before serving.
– Mix equal parts tahini and yoghurt together for the dipping sauce, adding lemon juice to taste. Stir in water to create a runnier consistency.
– Serve dumplings with dipping sauce and edible flowers.

Tip: “The more herbs and cheese you use, the stronger the flavour, so use your tastebuds as the guide” and experiment with different combinations. You can also use up seasonal and leftover vegetables such as carrot, onion, zucchini, and olives. Simply chop them finely and add to the rice mixture.

Featured Plant:
NASTURTIUM – Tropaeolum majus

Filmed on palawa Country | Hobart, Tas
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