Ingredients: |
Ingredients: 8 ounces prepared gefilte fish or cooked salmon
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons freshly grated ginger, or 1 tablespoon dried
3 garlic cloves, grated
2 egg whites
1 tablespoon rice wine vinegar
3 scallions, minced
Kosher salt
Freshly ground black pepper
24 roung wonton skins, kept moist with a damp paper towel
Dipping Sauce
½ cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon sweet chili sauce
2 scallions, minced
1 garlic clove, grated
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Directions: |
Directions:Line baking sheet with parchment paper.
Process fish, cornstarch, sesame oil, soy, ginger, garlic, egg whites, and vinegar in a food processor until a very thick puree.
Fold in minced scallions and season with salt and pepper.
Place a wonton skin on a cutting board.
Brush with warm water.
Place a teaspoon of filling in the center of wonton and pinch edges together to form crimped border, leaving the center exposed.
Cover with damp towel.
Continue with remaining filling.
Dumplings can be frozen or cooked immediately.
They do not appreciate being refrigerated and will become soggy, so either cook or freeze them!
Steamer method: Heat a pan of water under a steamer basket or tray. Steam dumplings for about 8 to 10 minutes. Serve with dipping sauce.
Pan fried: Heat a non-stick pan, lightly coated with sesame oil, over medium heat. Add dumplings to the pan.
Add several tablespoons of water to hot pan and cover immediately.
Steam dumplings for 5 to 7 minutes.
You might need to taste one to see if it is cooked through!
Serve with dipping sauce.
Dipping Sauce
Whisk together soy, sesame oil, chili sauce, scallions, and garlic. |
This recipe for FISH SHUMAI DUMPLINGS is from