Thai Roasted Chili Salmon Dumplings In Lemongrass Coconut Broth

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 -4 cup thick coconut cream (the top of the can of pure coconut milk)
• 1 tablespoon roasted thai chili paste (nam prik pao, pantainorasingh brand the best)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 pinch pepper
• 1 stalk lemongrass, tender heart only, finely minced
• 2 green onions, section only, finely minced
• 3/4 lb salmon fillet
• 2 fresh kaffir lime leaves, finely slivered
• 1 lb round wonton wrapper
• 2 (13 1/2 ounce) cans coconut milk
• 1 1/2 cups chicken stock
• 8 slices fresh galangal, quarter-sized slices (siamese ginger)
• 4 stalks fresh lemongrass, cut into 6-inch lenghts and bruised
• 3 green serrano chilies, bruised
• 3 -4 tablespoons fish sauce
• 8 fresh kaffir lime leaves
• 1 cup canned whole straw mushroom, drained
• 2 limes, juice of, fresh
• 2 red fresno chiles, julienned
• 1 sprig fresh cilantro (to garnish)
• shallot, crispy shallot flakes for garnish (optional)

Recipe

• 1 to make the dumplings: in a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. in food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. add the coconut cream mixture;process until it is a smooth paste. fold in the lime leaves.
• 2 to fold the dumplings:place 1 heaping teaspoon of the filling in the center of the wrapper. moisten the edges of the wrapper with water. fold in half to enclose the filling to form a half circle. pinch the edges together to seal. set the dumplings on a baking sheet lined with wax paper; cover with a towel. repeat with the remaining filling and wrapppers. (may freeze them at this point).
• 3 to make the broth: colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jbring to a boil, reduce to a simmer for 15- 20 minutes. do not continue simmering or the lemongrass will loose its taste. strain the broth into the soup pot. add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. when ready to serve, stir in the lime juice.
• 4 to cook the dumplings and serve: in a large pot, bring 2 quarts of water to a rolling boil. drop the fresh or frozen dumplings into the boiling water. when the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. transfer 6 dumplings to each to a soup bowl (flat bowl is best). ladle about 1 cup of hot brothe into each bowl. garnish with red chilies, cilantro, and crispy shallot flakes.