Salmon Dumplings

Name: Salmon Dumplings
Yield: Makes 30–32 dumplings
Cuisine: Chinese
Ingredients: 1 packet wonton skins (about 40 skins); Curry-flavoured Oil and Tomato-flavoured Olive Oil, to serve; Curry-flavoured Oil and Tomato-flavoured Olive Oil, to serve; 450 g (1 lb) boneless, skinless salmon fillets; 1 egg; 1 teaspoon finely chopped lemon zest; 2 teaspoons paprika; ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon salt; 2 teaspoons finely chopped fresh ginger; 2 tablespoons finely chopped fresh chives; 3 tablespoons finely chopped spring onions; 3 tablespoons cream cheese; 2 tablespoons finely chopped Parma ham or lean smoked bacon; 2 tablespoons finely chopped Parma ham or lean smoked bacon; 450 g (1 lb) boneless, skinless salmon fillets

Preparation info

Makes
30–32
dumplings

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This is a fusion version of the popular southern Chinese dumpling snack. Fresh salmon is combined with mild cream cheese, wrapped in wonton skins and then steamed for a subtle appetizer. This makes a delightful starter for any meal. I like to serve it drizzled with curry-flavoured oil and tomato-flavoured olive oil.

Ingredients

1 packet wonton skins (about 40 skins)
Curry-flavoured Oil and Tomato-flavoured Olive Oil</

Asia
China
Snack
Starter

Method

Start by preparing the stuffing. Finely chop the salmon and combine it with the ham or bacon, cream cheese, spring onions, chives, ginger, salt, pepper, paprika, lemon zest and egg.

Place a portion of filling on each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dumpling on the bottom to make a flat base. The top should be wide open, exposing the fis