Salmon Dumplings with Coconut Curry Sauce
- 4 ounces fresh pork fat
- 1 pound salmon, preferably wild
- 1 teaspoon sesame oil
- 1 teaspoon finely minced ginger
- 1 tablespoon finely minced scallion
- 1 teaspoon fish sauce
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon peanut oil
- 1 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/2 egg white, beaten
- 1 teaspoon cornstarch
- 1 1/2 tablespoons chicken stock
- 1/2 teaspoon black pepper
- 30 to 40 fresh wonton skins
- COCONUT CURRY SAUCE FOR SALMON DUMPLINGS:
- 2 tablespoons fresh Yellow Curry Paste
- One 14-ounce can unsweetened coconut milk, preferably Chaokoh brand
- 1/2 cup chicken stock
- 1 tablespoon fish sauce
- Juice 1 lime
- 1/4 cup lightly chopped cilantro leaves
Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal. The resulting dumpling should look like a nurse's cap. Repeat until filling has been used.
Bring a large quantity of water to a boil. 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. Remove, drain, and serve over or with the Coconut Curry Sauce.
Note: The wontons can be made up to a day ahead and kept refrigerated, lightly covered on a sheet tray. In a pinch they can be frozen and added to the boiling water frozen. (They'll take slightly longer to cook.)COCONUT CURRY SAUCE FOR SALMON DUMPLINGS:
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. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.
Note: You may also stir the cilantro into the sauce and serve it on the side, allowing each diner to help herself.
Makes about 1 1/2 cups
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