Jade Salmon Dumplings with Green Curry Sauce
Makes 30-40 Dumplings
Adapted from The Fishes & Dishes Cookbook (Epicenter Press 2010)
Plump little boiled dumplings, full of salmon, sesame oil, scallion, and cilantro filling, are paired with spicy Thai green curry sauce. The combination is addictively good and deserves the extra effort it takes to make dumplings. If you want to experience the flavors of the dish but are just too tired to make dumplings, sauté salmon fillets with green onions and sesame oil, serve with green curry sauce, and garnish with red peppers and cilantro. Do try the dumplings though; they really are worth it.
Dumplings
1/2 pound boneless, skinless salmon, pin bones removed and finely chopped
1 Tbsp. toasted sesame oil
3 green onions, white and green parts, chopped
1/2 cup chopped fresh cilantro leaves
1/2 tsp. kosher salt
1/2 tsp. white pepper
1 10-ounce package round wonton wrappers
Green Curry Sauce
1 13.5-ounce can coconut milk
2 Tbsp. Thai green curry paste
1 Tbsp. fish sauce
1 Tbsp. brown sugar
1 Tbsp. fresh lime juice
Chopped fresh cilantro leaves, for garnish
1/4 red bell pepper, minced, for garnish
Shape Dumplings: Have small bowl of water ready to use for sealing wonton wrappers. Line a cookie sheet with parchment paper or wax paper.
Mix chopped salmon with sesame oil, green onions, cilantro, salt, and pepper. Put 1 rounded teaspoon of mixture on one half of a wonton wrapper. Dip a brush or your finger into water, and moisten wonton edges well with water. Fold wrapper over to make half-moon shape, press out any air, and seal edges. Wet crescent edge and pleat it. Place pleated wonton on parchment-lined cookie sheet. Repeat for remaining wonton wrappers.
Make Curry Sauce: Heat coconut milk over medium-high heat. Whisk in green curry paste until smooth. Stir in fish sauce and brown sugar, reduce heat to medium-low, and simmer for several minutes until heated through. Taste and add curry paste or fish sauce, as needed. Whisk in lime juice. Taste and add lime juice, as needed. Remove from heat.
Boil Dumplings: Bring large pot of salted water to a boil. Drop in dumplings one at a time, and boil for 3 minutes, or until dumplings translucent and float to the top. Remove with slotted spoon and place in colander to drain.
Assemble: Reheat Green Curry Sauce, if necessary, and spoon onto platter or into individual bowls. Add drained dumplings and garnish with cilantro and red bell pepper.