Steamed Salmon Dumplings
Dumpling wrappers: 24
Ground pork: 200 g (approx. 7 oz.)
Fresh salmon: 2 fillets
Potato starch: 3 tablespoons
A [Salt and pepper to taste, Sake: 1 teaspoon, Sugar: 1 teaspoon, Sesame oil: 1 tablespoon]
A variation on the popular Chinese dish, steamed dumplings. Combining wild salmon harvested from Japanese waters with minced pork gives these dumplings a rice flavor, and it also helps to reduce calories! The salmon garnish makes them a treat for the eye as well.
How to make it
Combine the pork, finely chopped onion, potato starch, and the ingredients in A in a bowl. Mix thoroughly using your hands.
Remove skin and bones from the salmon fillets, and finely chop. Set aside one-fifth of the chopped salmon to use as garnish. Mix the remainder into the pork mixture.
Wrap the mixture with the dumpling wrappers and garnish with the chopped salmon that was set aside. Steam on high heat for about 10 minutes.
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.