Sesame Salmon and Wonton Soup
Sesame Salmon and Wonton Soup
Ingredients
- 3 white mushrooms, coarsely chopped
- 1/2 lb (225 g) lean ground veal
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sambal oelek
- 36 wonton wrappers, thawed (about 1/2 a 454 g box)
- 1 medium red onion, chopped
- 2 cloves garlic, thinly chopped
- 1 tbsp (15 ml) fresh ginger, peeled and thinly sliced
- 2 tbsp (30 ml) olive oil
- 4 cups (1 litre) chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2.5 ml) sambal oelek
- 4 oz (115 g) fresh snap peas, sliced
- Cilantro leaves
- Salt and pepper
- 10 1/2 oz (300 g) salmon fillet, with or without the skin, cut into 4 pieces
- 1 tbsp sesame seeds
- 2 tbsp (30 ml) olive oil
Instructions
- In a food processor, finely chop the mushrooms. Add
- the veal, oyster sauce and sambal oelek. Pulse until smooth.
- Place about 1 tsp of filling on each wonton wrapper.
- Moisten the edges of the wrapper with water and fold up
- to form a bundle, pinching the dough to seal. This recipe makes about 36 dumplings. Keep 12 dumplings for the recipe. Freeze the remaining dumplings on a plate lined with parchment paper. Once frozen, keep them in a freezer bag
- for another recipe. Will keep frozen for up to three months.
- In a pot of salted boiling water, cook the wontons for
- 3 to 4 minutes or until al dente. Drain. Transfer to a lightly
- oiled baking sheet.
Sesame Salmon and Wonton Soup