Spicy Hoisin Salmon Dumplings with Rice Paper
Equipment
Ingredients
Main Ingredients
salmon fillet
300 g
rice paper sheets
8 sheets
bell pepper
1 piece
spring onions
2 stalks
ginger
1 thumb
garlic cloves
2 cloves
hoisin sauce
2 tbsp
chili pepper
1 piece
sesame oil
1 tbsp
soy sauce
1 tbsp
salt
0.5 tsp
Instructions
Prepare the salmon filling
Finely chop bell pepper, spring onions, ginger, garlic, and chili pepper. Flake the cooked salmon into small pieces and mix with all chopped vegetables, hoisin sauce, sesame oil, soy sauce, and salt in a bowl.
Prepare rice paper
Dip each rice paper sheet in warm water for 5-10 seconds until softened but still slightly firm. Lay flat on a clean damp kitchen towel.
Assemble dumplings
Place 2 tablespoons of salmon filling in the center of each rice paper. Fold bottom over filling, then fold in sides, and roll tightly away from you to seal.
Cook the dumplings
Heat a non-stick pan over medium heat with a little oil. Pan-fry dumplings for 2-3 minutes per side until golden and crispy.
Serve
Serve hot with extra hoisin sauce or chili sauce for dipping.
Original recipe
Storage
Best eaten fresh. Freeze uncooked dumplings for up to 1 month.
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