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Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth Recipe

Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth Recipe

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Thai Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth

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Ingredients:

Serving

1 -4 cup thick coconut cream
1 tbsp roasted thai chili paste ( nam prik pao , pantainorasingh brand the best)
1/2 tsp salt
1/2 tsp sugar
1 pinch white pepper
1 stalk lemongrass , tender heart only, finely minced
2 green onions , white section only, finely minced
3/4 lb salmon fillet
2 fresh kaffir lime leaves , finely slivered
1 lb round wonton wrapper
2 (13 1/2 oz) cans coconut milk
1 1/2 cups chicken stock
8 slices fresh galangal , quarter-sized slices (siamese ginger)
4 stalks fresh lemongrass , cut into 6-inch lenghts and bruised
3 green serrano chilies , bruised
3 -4 tbsp fish sauce
8 fresh kaffir lime leaves
1 cup canned whole straw mushroom, drained
2 limes , juice of, fresh
2 red fresno chiles , julienned
1 sprig fresh cilantro (to garnish )
shallot

Directions:

To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	812.74 Kcal (3403 kJ)
Calories from fat	244.7 Kcal
		% Daily Value*
Total Fat	27.19g	42%
Cholesterol	35.51mg	12%
Sodium	1775.66mg	74%
Potassium	567.44mg	12%
Total Carbs	119.06g	40%
Sugars	68.23g	273%
Dietary Fiber	3.38g	14%
Protein	25.2g	50%
Vitamin C	50.5mg	84%
Vitamin A	0.3mg	11%
Iron	3.1mg	17%
Calcium	68.6mg	7%

Amount Per 100 g
Calories	197.9 Kcal (829 kJ)
Calories from fat	59.58 Kcal
		% Daily Value*
Total Fat	6.62g	42%
Cholesterol	8.65mg	12%
Sodium	432.38mg	74%
Potassium	138.17mg	12%
Total Carbs	28.99g	40%
Sugars	16.61g	273%
Dietary Fiber	0.82g	14%
Protein	6.14g	50%
Vitamin C	12.3mg	84%
Vitamin A	0.1mg	11%
Iron	0.8mg	17%
Calcium	16.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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