I keep a file with fun dumpling fillings ideas collected over several years from the posts made by Jinmyo, my dear cooking teacher by correspondence, on various food boards. One of the interesting fillings that i always wanted to try was of steelhead trout with chinese celery which i approximated tonight using wild alaskan king salmon and celery root to a very good result.
Discoveries made? I had a packet of Nasoya large (6") eggroll skins bought for some near future cannelloni. On a whim i decided to give them a try as boiled dumpling skins – they were thinner and as such more appropriate for boiling than wonton skins i got. Now eggroll skins were too big, but then i remembered about a simple contraption called dumpling press that i bought a long ago in several sizes but never had a chance to use. And it worked like a charm. In no time we had a tray full of perfectly looking and sealed dumplings.
Just put a skin on a press, moist along dumpling contour with an egg white wash, add some filling, press and remove an excess of dough.
The recipe for the filling – 1lb of fresh salmon – 2/3 of which is cut into small dice of 1/4" and the rest is made into a paste with a white of one egg in mini food processor. Half of a small celery root is finely grated. Whites of 2 scallions are minced.
The dumplings are boiled for less than 3mins, tossed with some butter and served with just a wisp of red chili oil.
