Friday, June 29, 2007
Waiter, There's Something in My...Dumpling: Wild Salmon Gyoza
Well, getting in just under the wire, I finally made my entry for June's Waiter, There's Something in My...Dumpling event. Isolationville may not have much to offer, but one thing we do have in abundance is salmon. Gorgeous, wild, deep red salmon. So I knew that my dumplings would be filled with salmon and I decided on an Asian flavor set. I had considered a European version, fried in butter and dill, but I stuck with a gyoza styling. When I play with a recipe for the first time, I tend to be pretty loose with measurements, so the following recipe has some approximations. I served it in an appetizer portion of five gyoza surrounding a small heap of mixed baby lettuce and spicy Asian greens, all grown in my garage. The greens were tossed with tiny drizzles of sesame oil, sushi vinegar, and a sprinkle of salt.
I also played a lot more with the photographs after realizing that this is why my digital camera has a macro setting. It was fun and I'm really happy with the triptych of the filling, the being filled stage, and the about to be eaten step. They were tasty and the process from beginning to end was very fun. Thanks to The Passionate Cook for hosting!
Wild Salmon Gyoza
1/2 - 2/3 pound wild salmon fillet, chopped or minced
1/2 cup chopped green onion/scallion
1/4 cup chopped cilantro
1 TBS minced jalapeno
2 tsp finely grated lime zest
1 tsp grated ginger
1 tsp toasted sesame oil
salt to taste
Combine all filling ingredients in a bowl. Set aside in the refrigerator for at least half an hour for flavors to blend.
Fill wrappers according to package directions.
Heat 2 TBS neutral-flavored oil over medium heat in a large frying pan. Add gyozas; do not overfill the pan. Fry until the bottoms are golden brown, add 1/3 cup of water, and cover tightly until the water has evaporated.
Serve with a sauce of your choice (soy and vinegar, sweet chile sauce, hot mustard, etc).