Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth

To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste.

Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot.

Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.To Cook the Dumplings and

Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top.

Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl.

Garnish with red chilies, cilantro, and crispy shallot flakes.