Wild Garlic, Ginger Edamame Dumplings; Ponzu Browned Butter Sauce

There are few things that bring me greater joy than surrounding myself amongst nature, carefully selecting its edible bounty, only to return home and allow it to nurture both my body and soul.

These have no specific origin, other than the combination of flavours and textures is something that sates me entirely. Easy to prepare and even easier to consume.


1 Can Chickpeas, drained

100g Edamame Beans

20g Wild Garlic Leaves, roughly chopped

2cm Ginger, minced

1 tbsp Vegetable Bouillon Powder

30 Wonton Wrappers


70g Unsalted Butter (vegan if needed, this may not brown)

1tbsp Soy Sauce

1 tsp Lime Juice

1 tsp Orange Juice

Small handful wild garlic leaves.


1. Add the chickpeas, edamame, wild garlic, ginger and vegetable bouillon powder to a blender and blitz to a chunky paste.

2. Take a wonton wrapper in your palm and place 1 tsp of filling in the centre. Dampen the edges of the wrapper with water and bring two corners together to form a triangular packet. Ensure you have no air in the dumping.

3. Push a chopstick up from the centre of the flat side towards the peak and pull the two edges round. Dampen the two corners and wrap across to join. Your dumpling will look like a bellybutton hugging itself.

4. Continue with all the wrappers. Bring a pan of water to a boil and boil the dumplings for 2-3 minutes or until they float.

5. Meanwhile, add the butter to a sauté pan, heat over a low heat to melt. Once melted, increase the heat, and cook until the bubbles begin to subside, and the milk solids turn brown.

6. Immediately remove from the heat and add the soy, lime, and orange juice, along with the wild garlic leaves.

7. Scoop the wontons from the water and add directly to the pan of sauce. Swirl and serve immediately.