Nettle & Caramelized Onion Vegetarian
- 1h 0mPrep Time
- 1h 0mCook Time
- 2h Ready In
Pan-fried dumplings filled with blanched nettles, caramelized onions, feta cheese, and toasted hazelnuts, wrapped in a nettle-infused egg dough. Served with aged black vinegar or nettle pesto.
Ingredients
- 680 g Nettle All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 2.46 ml kosher salt
- 237 ml raw hazelnuts
- 946 ml fresh stinging nettle leaves
- 118 ml olive or peanut oil
- 2 medium yellow onions thinly sliced
- 118 ml Shaoxing wine, sake, or dry sherry
- 355 ml crumbled feta cheese
- 29.6 ml freshly squeezed lemon juice
Nutrition (per serving, estimated)
Estimated based off 4 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1185 mg
- Iron: 3.16 mg
- Magnesium: 168 mg
- Phosphorus: 1045 mg
- Potassium: 741 mg
- Zinc: 7.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g Nettle All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 2.46 ml kosher salt
- 237 ml raw hazelnuts
- 946 ml fresh stinging nettle leaves
- 118 ml olive or peanut oil
- 118 ml Shaoxing wine, sake, or dry sherry
- 355 ml crumbled feta cheese
- 29.6 ml freshly squeezed lemon juice
Prepare
- 2 medium yellow onions, thinly sliced
Let's Cook
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Step 1.
Prepare the Nettle All-Purpose Egg Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins.
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Step 2.
Fill a large bowl with ice and water to create an ice-water bath. Fill a large pot with lightly salted water and bring to a boil over high heat.
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Step 3.
While the water comes to a boil, in a medium skillet over medium-high heat, toast the hazelnuts for 5 to 7 minutes, stirring or shaking the pan occasionally, until they are darker brown, fragrant, and toasted. Remove from the heat, let cool, then finely chop.
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Step 4.
Once the water is boiling, add the nettle leaves and blanch for exactly 30 seconds. (Use a handled sieve to lower the leaves into the water and quickly remove them.)
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Step 5.
Remove the nettles, let them drain, then transfer them to the ice-water bath to cool. Squeeze out the excess moisture, dice the nettles, then fluff and pull apart the leaves with your hands (the sting is deactivated).
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Step 6.
In a large skillet over medium-low heat, heat the olive or peanut oil until hot. Add the sliced onions and cook, stirring occasionally, for 12 to 15 minutes, until they are lightly golden, soft, and translucent.
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Step 7.
Add ½ to 1 teaspoon kosher salt to taste, reduce the heat to low, and continue cooking the onions for 20 to 25 more minutes, stirring occasionally and being careful not to burn them, until they are golden brown and caramelized.
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Step 8.
Add the Shaoxing wine, sake, or dry sherry, stir to combine, increase the heat to medium-low, and simmer for 8 to 10 minutes.
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Step 9.
Add the cooked nettles, stir to combine, and cook for 2 to 3 minutes, just to incorporate.
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Step 10.
Sprinkle the crumbled feta cheese over the top, reduce the heat to low, and cook for 2 to 3 minutes, until the feta softens. Do not stir. Add the toasted hazelnuts and lemon juice, then stir to combine. Set aside to cool to room temperature. Cover and refrigerate for at least 30 minutes before using.
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Step 11.
Form the dumplings according to the instructions on the referenced page.
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Step 12.
Pan-fry the dumplings according to the instructions on the referenced page.