Pork Dumpling Squash Blossoms

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Today’s Pork Dumpling Squash Blossoms swap the dumpling skin for a squash blossom sheath. The filling is a classic combo of minced pork, scallions, soy sauce, and water chestnuts. The dipping sauce is an ode to the small bowls that accompany steaming baskets of dim sum. But simply swapping the dumplings’ usual flour-based dough coating for an actual flower transforms them into something that, I don’t know, just makes me giddy. It’s like tucking into fairy food, I swear. So without further ado, let’s make these fanciful, floral parcels. 

Every year around this time, I am seduced by the romanticism of squash blossoms. There is something so whimsical about stuffing a flower. It has the same energy as plucking wild flower petals and plunging them into water to make “perfume”. And just to clarify, I know that is not how perfume is made, but it is how I made “perfume” when I was five. I also used to make something called “jellyfish pie”, which more or less involved covering washed-up jellyfish carcasses with wet sand and crimping it as if it were a pie. In my defense, I was a kid, and I didn’t have a lot to do in rural Nova Scotia. Anyway, that’s not the point. The point is, stuffing a flower? That’s straight-up fairy behaviour. 

But the fantasy more or less runs into a brick wall when it comes to preparing them. The most popular way to enjoy a squash blossom is to douse it in batter and fry it until golden. Delicious? Without a doubt! And texturally perfect, frankly. But the whimsy is gone. It looks like just about anything fried. It’s vibrant orange, cloaked in dreaded beige.

This is a frequent complaint in the food styling community; all the best-tasting foods are beige. French fries? Beige. Donut? Beige. A cozy pasta or stew? You better believe it’s beige. It’s like a cruel joke. Now, you know why we’re all so dependent on edible flowers and microgreens. So with today’s recipe, I decided to try something monumental. I decided not to fry my squash blossoms. I know. Your shock is palpable. 

The filling for these Pork Dumpling Squash Blossoms doesn’t stray far from a classic Chinese pork dumpling. It’s a blend of ground pork, minced water chestnut, finely chopped scallion, soy sauce, five spice, cornstarch, and salt; simple stuff. I kept it simple because the interior of a good dumpling cannot be improved upon. I mean, dumpling skins are pretty perfect too, but if I kept everything classic, what would be the point of having you here?

With our filling waiting in the wings, it’s time to remove the stamens from the blossoms. This is that fuzzy, yellow nub at the centre of the flower. You know, the part that bees are so fond of. While stamens are not harmful and are safe to eat, they are quite bitter and fibrous. In other words, stamens are safe to eat, but they aren’t a pleasure to eat. Carefully reach your hand into the centre of the blossom, taking care not to tear the leaves. Find the stamen with your fingers, give it a twist and pull. It should come out easily.

Now transfer the dumpling filling to a large piping bag, and bring the nozzle as close to the base of the inside of the blossom as possible. Pipe in roughly a tablespoon and a half of filling into each blossom. And yes, it’s okay to feel weird about piping meat. Once the blossom is filled, gently twist the petals to seal. Repeat until all the blossoms are stuffed.

Okay, now we’re going to steam these beauties in a bamboo steamer lined with lettuce leaves. You can also use cabbage leaves or bok choy; any mild-tasting leafy green you have will do. Pour a few inches of water into a wok and lower your steamer into the water; it should not touch the lower level of dumplings. Steam for 8-12 minutes or until the filling registers an internal temp of 165°F. Arrange the finished Pork Dumpling Squash Blossoms on a platter and serve alongside your favourite dipping sauce. You’ll find the recipe for my favourite below.

Enjoy!