| Yield: | 30 to 40 dumplings; 6 to 8 servings |
Ingredients
- 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, recipe follows
- 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
Instructions
- Simmer the pork fat in water to cover for 15 minutes. 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.
- 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.
- Heat a saucepan and add the curry paste. Saute very briefly. Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third. Set aside.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 751 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 55 mg |
| Sodium | 1132 mg |
Reviews
Flavors are very strong. This was good, but I couldn’t eat very many because there are definitely unique flavor that are kind of overwhelming when put into one dish. And I’m used to Thai and Indian food, so I have similar dishes to compare it too. I think if I make it again I’ll use ground chicken or turkey instead of salmon.
My husband and I tried this recipe on a whim. We had originally bought salmon with other plans in mind, but my husband happened across this recipe and wanted to try it. We had ingredients on hand for everything but the sauce. These were easy to make and had incredible flavor. We’re trying them again with plans to make the sauce.
I used the sauce recipe on chicken one night and it was great! My husband loved it and it’s now one of my special dishes.