Salmon Dumplings with Coconut Curry Sauce

Name: Salmon Dumplings with Coconut Curry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 teaspoons black pepper; 118 milliliters chicken stock; 2 Tbsps chicken stock; 59 milliliters lightly chopped cilantro leaves; 1 teaspoon cornstarch; 1 egg white, beaten; 1 Tbsp fish sauce; 1 teaspoon fish sauce; 59 milliliters chopped fresh cilantro leaves; 1 teaspoon finely minced ginger; 1 Juice lime; 1 teaspoon kosher salt; 1 Tbsp peanut oil; 113 grams fresh pork fat; 30 fresh wonton skins; 454 grams salmon, preferably wild; 1 Tbsp finely minced scallion; 1 teaspoon sesame oil; 0 teaspoons sugar; 397 grams unsweetened coconut milk, preferably Chaokoh brand; 2 Tbsps fresh Yellow Curry Paste

Salmon Dumplings with Coconut Curry Sauce is a gluten free and dairy free main course. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 379 calories, 16g of protein, and 34g of fat each. This recipe is typical of Indian cuisine. If you have fish sauce, juice of lime, salmon, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Simmer the pork fat in water to cover for 15 minutes.

Ingredients you will need

Pork Fat

Water

Drain, allow to cool, and chop finely.

Cut the salmon into a small dice. Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed.

Ingredients you will need

Salmon

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Spread

Water

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.

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Water

Remove, drain, and serve over or with the Coconut Curry Sauce.

Ingredients you will need

Curry Sauce

Coconut

Heat a saucepan and add the curry paste.

Ingredients you will need

Curry Paste

Equipment you will use

Sauce Pan

Saute very briefly.

Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside.

Ingredients you will need

Chicken Stock

Coconut Milk

Sauce

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.

Ingredients you will need

Coconut Milk

Fish Sauce

Lime Juice

Sauce

Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.

Ingredients you will need

Fresh Cilantro

Sauce

Makes about 1 1/2 cups

Equipment

Mixing Bowl

Sauce Pan

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.