Black Mustard Dumplings is a modern British wild food recipe (inspired by Italian recipes) for a classic winter dumpling of shredded wild black mustard greens in a flour and cheese dough bound with egg. The full recipe is presented here and I hope you enjoy this classic British version of: Black Mustard Dumplings.
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Dumplings are one of the best things to make with black mustard greens as the dumpling preserves some of the leaf's spiciness, which is normally lost on boiling. In addition, black mustard leaf season coincides with stew season where dumplings are usually made (winter). If you don't fancy going out foraging this recipe also works well with kale.
Ingredients:
2 tbsp olive oil
2 garlic cloves, minced
1 bunch of black mustard leaves
60ml water
80ml Greek-style yoghurt
1 egg
1 tsp baking powder
80g wholegrain (whole wheat) flour
40g grated parmesan cheese
50g mozzarella cheese, grated
1/2 tsp black mustard seeds ground in a mortar
salt and freshly-ground black pepper, to taste
Method:
Chop stems off the black mustard greens and discard. Finely shred the leaves and remaining stem pieces.
Place a large pan over medium heat. Once hot, add 2 tbsp oil and use to fry the garlic for 2–3 minutes, until aromatic.
Pour in the 60ml water and scatter over the black mustard shreds. Stir to distribute the greens then cover the pan and steam for 2 minutes, until the greens are just tender.
Drain the black mustard greens and pat dry with a kitchen town then transfer to a bowl.
Allow to cool slightly then add in the egg, yoghurt, mozzarella and parmesan cheese and stir. In a separate small bowl, sift together the flour and baking powder then stir in the ground mustard seeds.
Pour the flour mixture into the bowl with the black mustard greens then add the cheeses. Stir all the ingredients together, seasoning to taste with salt and freshly-ground black pepper.
If not adding to a stew, bring a large pan of water to a boil over medium-high heat. Refrigerate the dumpling mixture until the water is boiling. At this point you can prepare a tomato sauce to serve with the dumplings. If adding to a stew, pop them on top for the final 10 minutes of cooking.
To shape the dumplings take about 2 tbsp of the mixture and shape into balls, arranging them on a lightly-floured baking tray.
To cook, carefully add the dumplings to your pan of boiling water (or prepared stew) and cook for 10 minutes. The dumplings are done when they rise to the surface of the boiling water.
Remove with a skimmer or slotted spoon and serve hot accompanied by a tomato sauce. Or serve as the carbohydrate staple to accompany a stew.
