Salmon has always been a great pairing for Asian flavours, which are combined in these little pockets. Make extra in advance and freeze them.
- 200gr flour
- 140ml boiling water
For the filling:
- 250gr salmon fillet, without skin
- 2 tbs sesame oil
- 1.5 tbs sesame seeds
- 2 garlic cloves, finely chopped
- 2 tbs finely chopped lemongrass
- 3 spring onions, cut into small rings
- 1/4 tsp grated laos root
- 1 tbs grated ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- salt & pepper
Makes approximately 24 dumplings
Knead together the flour and boiling water to make a consistent dough without lumps. Now knead the dough some but don’t work it too much, about 2 minutes is enough, to make it somewhat elastic. Place it in a closed bag to rest for 30 minutes on room temperature. Make sure the bag is well closed, you want the steam to soften the dough.
Make the filling:
Cut the salmon into small pieces of approximately 0.5cm each. Stir the remaining ingredients for the filling together with the salmon and season to taste with salt and pepper.
Roll the dough out to a 2.5cm (1 inch) thick log and cut it in half, then each piece in half again and each of those pieces into eight to ten pieces of 1.5cm thick each. Keep the discs under plastic wrap to stop them drying out while you roll each out to a 7-8cm disc with a thicker bottom and thinner edges (to avoid any filling soaking the bottom or leaking out). Brush the outside edge with some water.
Place a heaped teaspoon of filling on one side of the dough, then bring the other half over it and squeeze it all closed. Place the dumpling on its belly, with the seam upwards.
Steam the dumplings for 15 minutes or boil them for 8-10 minutes.
Serve with soy sauce to dip.