Recipe - Pork, wild fennel and mallow leaf dumplings

Recipe by Kane Pollard

Servings 4 dumplings

• 200g course pork mince
• 5g fennel seeds
• 1/2 onions diced
• 1 clove garlic chopped
• 2 sprigs picked thyme
• 15ml olive oil
• ¼ cup chopped wild onion
• 30ml apple juice
• 10ml white wine
• 5g caster sugar
• 6g flake salt
• 4g corn starch
• 1 egg
• 40g plain dried bread crumbs

1. Dry toast fennel seeds in a pot before adding onions, garlic, thyme in olive oil to sweat until translucent then chill
2. In a large mixing bowl add onion mix, mince and liquids, mix by hand until combined
3. Add eggs and dry ingredients except bread crumbs, continue to mix by hand to combine
4. Add wild onion and breadcrumbs and mix to combine. It should be moist but easy to handle
5. Using a large baller, ball the mix flattening on the bottom and release straight onto a large mallow leaf and place on a steamer tray
6. Steam balls for 10 minutes until cooked through

Weed Salsa Verde

7. Smash all ingredients together in a mortar and pestle or food processor

Serve warm. A little mallow helps the verde hold on the plate.

Presented by Kane Pollard
Creative Director, Topiary
Passionate about all things
Local and sustainable

Topiary
1361 North East Road,
Tea Tree Gully SA