Helen You’s Salmon and Dill Dumplings
Prep Time
24dumplings
Prep Time
24dumplings
Ingredients
Instructions
  1. In a small bowl, stir the scallion and ginger together to create a thick paste. In a medium bowl, combine the salmon, wine, oyster sauce, soy sauce, scallion-ginger paste, and pepper, and mix until well combined. Cover with plastic wrap and marinate in the refrigerator for 30 to 45 minutes, then return the bowl to your counter and use your hands to fold in the dill until fully incorporated.
  2. Bring a large pot of water to a boil. Meanwhile, make the dumpling wrappers. Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.
  3. Fold the dumpling into the round yuan bao shape. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers.
  4. Working in batches, add the dumplings to the pot, 6 at a time. Boil for 2 minutes on high, then reduce the heat to medium-high and cook for 3 minutes, then reduce the heat again to medium and cook for 3 more minutes. The dumplings are ready a minute or so after they rise to the surface; their skins will turn puffy. Using a slotted spoon, gently transfer the dumplings to a plate and serve immediately. Bring the water back to a boil over high heat and repeat with the remaining dumplings.