Salmon Dumplings With Coconut Curry Sauce
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
43
Spice
64
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
110 g
Pork (fresh fat)450 g
Salmon (preferably wild)1 tsp
Sesame Oil1 tsp
Ginger (finely minced)1 tbsp
Fish Sauce1 tbsp
Peanut Oil1 tsp
Kosher Salt1 tsp
Sugar1 tsp
Cornstarch1 cup
Chicken Stock1 tsp
Black Pepper2 tbsps
Yellow Curry Paste (fresh)Directions:
1
Simmer the pork fat in water to cover for 15 minutes
2
Drain, allow to cool, and chop finely
3
Cut the salmon into a small dice
4
Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed
5
Spread a wonton skin in front of you
6
Put 1 teaspoon of the filling in the center of the skin
7
Dampen the edges of the skin with water and fold in half, pressing the edges to seal
8
Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal
9
The resulting dumpling should look like a nurse's cap
10
Repeat until filling has been used
11
Bring a large quantity of water to a boil
12
When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque
13
Remove, drain, and serve over or with the Coconut Curry Sauce
14
Heat a saucepan and add the curry paste
15
Saute very briefly
16
Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third
17
Set aside
18
While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate
19
Sprinkle with the fresh cilantro
20
Arrange the dumplings over the sauce and serve
21
Makes about 1 1/2 cups