Chinese Salmon Dumpling Salad

Cook Time 45 minutes

Servings 30 dumplings

Ingredients

4 dried shiitake mushrooms, rehydrated in warm water

1 heaped tsp finely minced ginger
2 tbsp coriander stalks, finely chopped
185g can of salmon in oil
100g silken tofu
½ tsp sesame oil
1 tsp soy sauce
1 tsp sugar
¼ tsp white pepper
30 wonton wrappers

Dressing
1 tsp minced ginger
2 tsp light soy sauce
½ tsp sesame oil
1 tsp white vinegar

Salad
¼ wombok, shredded
2 tbsp coriander leaves, roughly chopped

Method

For the filling, place mushrooms, coriander stalks and ginger in a food processor and pulse to combine. Drain the salmon and add to the food processor with the tofu, soy sauce, sesame oil, sugar and white pepper. Pulse again 3-4 times until just combined (but not pureed).

Lay six wrappers at a time on a clean surface. Keep the remaining covered with a damp tea towel so they don’t dry out. Place a heaped teaspoon of the mixture in the centre and then brush some water around the edges. Fold in half to make a half moon. With your thumb and forefinger pinch the dumpling around the edge to seal. Ensure you remove any air bubbles. Place on a tray lined with baking paper and cover with a clean tea towel to ensure they do not dry out.

Place in a greased steamer basket and steam for 4 minutes. You may need to do this in batches.

Combine the dressing ingredients together in a large salad bowl. Top with the salad ingredients and toss to coat.

Serve the hot dumplings on top of the salad and drizzle with extra sesame oil, if desired.