So yesterday my daughter came home from work with 2 big bunches of freshly picked wild garlic. Her chef at work said to her, “Chinese like to stir fry them” so he picked me 2 big bunches. The gal said he don’t think us Chinese do more than just stir fry! Grrrrrrr…………………

How wrong is he! I am going to do this post and will update all that I have done with wild garlic slowly. I told the gal to remind him that I, little old me, not a chef, never attended a cooking/baking class in my life but I can cook/make all his western wild garlic usage of pasta, pesto, soup, infused oil, risotto, salads dressings, pickled and the like. I can also make Chinese bao, dumplings, pancakes, noodles, curries, crisps, Chinese flower rolls, spring rolls, egg drop soup……endless! So do not annoy me.

Today I made a few things……………….

Beancurd crisps

A few years ago one of my girls introduced me to these type of ‘crisps’ and I have spent hundreds £ buying them. However the standard seemed to be slowly dropping over the years. All I get nowadays is a lot of saltiness and nothing else. On one of my trip back to UK from Malaysia I carried so many in my hand luggage, I was prepared to be on newspaper – woman eating beancurd crips at airport because could not bring on board! I am now quite organised and competent in making them. Here are pics with TIPs

Next wantons

• I wanted to add in the fresh wild garlic and this is how I did it.

Garlic Butter

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Chinese Dumpling Soup (Sui Kow) 水餃

Ingredients

The Fillings Ingredients

• Wanton or dumpling wrappers
• 200 g Mince pork with some fats
• 150 g Prawns cut into chunks
• 1 tbsp Spring onions + coriander
• 1 tin Water chestnuts lightly minced
• 1 bowl Wood ears soaked and chopped
• 2 Fresh red chillies mince (optional)

The Seasonings

• 1 tbsp Cornstarch
• 2 tbsp Rice wine
• 1 tbsp Chicken Powder
• 1 tbsp Sesame oil
• 1 tbsp Sugar
• Pepper

Instructions

• Slice prepared prawns into big chunks (wrappers depending). Mix all the Fillings ingredients and seasoning together. Mix thoroughly. Lift and throw filling back to the bowl until filling becomes springy and sticky before using.
• to wrap, just scope some fillings, making sure you have a bit of everything and place into the middle of your wrapper, just squeeze and then drop into a tray.
• To freeze – place your tray into the freezer. When the sui kow have hardened all you need to do it pack them into a bag and store. Mine never lasted more than a couple of months. 

Notes

TIP – You can add them to Maggie Mee for a feast! 

TIP – I do not use soy sauce because I like my sui kow clear and not brown. 

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