| Salmon Shiitake Dumplings |
| Serves 4 as an appetizer |
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| Ingredients | Directions |
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12 shiitake mushroom caps 1 tsp sesame seed oil salt to taste |
Dice shiitake mushroom caps into 1/4" dice. Heat oil in a skillet over high heat. When oil is hot, add mushrooms and salt, and saute stirring occasionally until juices released from mushrooms evaporate, 5-8 minutes. You can also use reconstituted dry mushrooms without sauteing. |
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1 Tbsp chopped scallions |
Cool the mushrooms to room temperature, add scallions, and mix well. |
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1/2 Lb salmon fillet 1/4 tsp kosher salt pinch of black pepper 1 tsp sesame seed oil 1 tsp soy sauce |
Discard the skin from salmon fillet. Cut fillet into 2/3 inch cubes. Mix salmon with salt, pepper, oil, and soy sauce. |
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18-20 round gyoza wraps |
Line the bottom of a bamboo steamer with lettuce leaves. Work with 3 gyoza wraps at a time. Brush the edges of wraps with water using a pastry brush or your finger. Put a piece of salmon in the middle, add 1/4 tsp mushrooms, lift the edges towards the center and seal them by pressing firmly with your fingers to form a little purse. Place finished dumplings into the steamer making sure the dumplings don't touch each other. Bring 1 inch of water to a boil in a large pot over high heat. Set the steamer inside it, cover, and steam for 5 minutes. |
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1 tsp sesame seed oil 1/4 cup soy sauce 1 Tbsp sliced scallions |
Dipping sauce: Set a small saucepan over high heat. Add sesame oil and soy sauce. Bring to a boil. Take off heat. Add sliced scallions. |