Hederman's hot smoked Irish Salmon with chilli dumplings with ginger &– Frank Hederman
The dumplings are tricky on first go but even just folding them over in half will still be effective if you can’t get the folding right. I have used pre–made dumpling wrappers from my local Asian...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Saucepan
- Grater
- Pastry brush
- Kitchen towel
- Baking sheet
- Bamboo steamer
- Fine-mesh sieve
- Mixing bowl
- Serving bowl
- Spoon
- Measuring spoon
- Stove
Ingredients
- 100g Hederman’s Hot Smoked Irish Salmon with Chillies
- 1 medium onion
- 1 carrot
- Vegetable oil
- 250g chestnut or white mushrooms (wild mushrooms in season would also be excellent)
- 60g fresh ginger (about 2 inches)
- 800ml water
- Soy sauce
- 1 pack of 25 dumpling wrappers (allowed to thaw out overnight in the fridge)
- 2 scallions
- 1 small bunch kale
- 1 small bunch of wild garlic (if out of season substitute with 1 extra scallion and 1 clove of fresh garlic)
- 1 egg
- 1 lemon
- Salt
- pepper
- Flour for dusting
- Coriander, wild garlic and sliced scallion for garnishing
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