Bitter Dock Wraps Recipe
Ingredients
>> 10 large (8 to 10” long) bitter dock leaves
>> 1.5 cups pre-cooked rice (whatever rice you prefer)
>> 4 or 5 garlic cloves
>> 1 onion
>> 2 celery stalks
>> ¼ cup feta cheese (broken into pieces)
>> 2 tbsp (lemon) ponzu
>> 3 eggs
>> Splash of milk
>> 1 cup Panko (or bread crumbs)
>> 1/8 cup Parmesan cheese
>> 1/8 cup dock flour (see notes)
>> Oil for cooking (I used peanut oil)
Instructions
Cut off petioles (leaf stem). If the main vein of the leaf is rigid, cut each side of the vein from the bottom of the leaf (about 1”) and remove it.
Should the leaves be older and less rigid, briefly blanch them in boiled water then immediately place them in ice cold water. Set aside.
Pre-heat oven to 350 degrees F.
Finely chop the garlic, onions, and celery.
In a medium size bowl, place the chopped vegetables, rice, feta, ponzu and two eggs. Mix very well. Set aside.
In a wide bowl, place the Panko, Parmesan and dock flour. Mix well and set aside.
In another wide bowl, crack open an egg and add a splash of milk (no more than 1/8 cup). Mix well.
Lay out one leaf. Spoon about two heaping tablespoons of the rice mixture onto the leaf. (You may need more or less depending on the size of the leaf you are using. Form the mixture into a cylindrical shape across the width of the leaf (leave about ½” from the edges). Slowing, and tightly roll the leaf. Place the wrap on a plate, the folded side down.
Continue with the remaining leaves. (This may be a messy process if your leaves are not that large!)
Once complete, place some cooking oil into a skillet (do not turn stove on yet).
Carefully take a wrap and dip in the egg/milk bowl. Then dip it into the Panko mixture. Place it back on the plate, folded side down. Repeat until all leaves are done.
Turn the stove on medium low heat. Once the oil is heated, place the wraps in the skillet, folded side down. Cook 3 to 4 minutes then carefully flip over and cook another 3 to 4 minutes. Once cooked, place on a paper-towel covered plate to soak up excess oil.
Serve!
Notes: Ponzu is a citrusy form of soy sauce made by Kikkoman. This pares well with the citrusy flavor of the dock leaves. If you can not find this, use regular Kikkoman soy sauce.
No dock flour? Use flour of your choosing. (Watch this video on how to make dock flour using the ripened seeds of the bitter and curly dock plants.)
No bitter dock leaves? Use hosta or large grape vine leaves!
Wild Edibles in Recipe: Bitter Dock
Recipe Category: Main Dishes
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