You Look Delicious, Little Dumpling

We eat for many reasons. Sustenance, yes, but also to celebrate, commiserate, self-medicate, ameliorate, commemorate, and appreciate. Food preparation can often serve the same function. When life seems a bit overwhelming at times, there's nothing I like more than to immerse myself in the intricacies of pastry, say, or figure out the best way to de-bone a chicken. Or mindlessly wrap wontons.

Making these salmon dumplings requires just the sort of Zen-like patience we need to practice in order to have harmony amidst the crazy tenor of our hectic lives. So take an afternoon. Become one with the wonton wrapper. Double the recipe and store in the freezer for a quick meal on a busy night, relishing the fresh flavor of a handmade packet of tastiness.

Salmon Dumplings with Curry Sauce

Adapted from Big Bowl Noodles and Rice by Bruce Cost

1 16-ounce can wild salmon 
1 teaspoon sesame oil

2 teaspoons canola oil  
2 teaspoons finely minced ginger
1 tablespoon finely minced scallion
1 teaspoon fish sauce
1/4 cup chopped fresh cilantro leaves
1 tablespoon peanut oil
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 egg white, beaten
1 teaspoon cornstarch
1 1/2 tablespoons chicken stock
1/2 teaspoon black pepper
30 to 40 fresh wonton skins

Put all the ingredients except the wonton skins into a mixing bowl and stir until mixed.

Spread a wonton skin in front of you. Put 1 teaspoon of the filling in the center of the skin. Dampen the edges of the skin with water and fold in half, pressing the edges to seal. Then, with the folded edge facing you, fold down the top corner, then pull the bottom corners across one another and wet to seal. The final dumpling will look like a folded envelope (see image). Repeat until filling has been used. If freezing for later, pack dumplings in single rows separated by wax paper in an airtight container.

Bring a large quantity of water to a boil. Add the wontons, a few at a time so as not to overcrowd the pot. Cook for 3 to 4 minutes (5 to 6 minutes if frozen) or until slightly puffed and translucent. Remove, drain, and serve with the Coconut Curry Sauce (recipe follows).

Note: The wontons can be made up to a day ahead and kept refrigerated, lightly covered on a sheet tray. 

Makes 30 to 40 wontons, which serves 6 to 8 people (recipe can easily be doubled).

Coconut Curry Sauce for Salmon Dumplings

2 tablespoons yellow curry powder

2 tablespoons canola oil
14-ounce can unsweetened coconut milk
1/2 cup chicken stock
1 tablespoon fish sauce
Juice of 1 lime
1/4 cup lightly chopped cilantro leaves

Heat a saucepan and mix oil and curry until they form a thick paste. Add coconut milk and chicken stock and simmer until the sauce reduces by one-third. Set aside.

While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate. Sprinkle with the fresh cilantro. Arrange the dumplings over the sauce and serve.

Makes about 1 1/2 cups.