Dumplings with Salmon and Birch Sap Sauce
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
4
Description
Dumplings with salmon and birch sap sauce
Ingredients
- Smoked haddock fillet - 7.1 oz
- Shallot - 1.8 oz
- Olive Oil - 1 fl oz
- Ginger - 1.8 oz
- Dry White Wine - 8 fl oz
- Birch sap - 17 fl oz
- 33% Cream - 10 fl oz
- Salt - to taste
- Butter - 0.9 oz
- Sugar - to taste
- Scallions - 0.4 oz
- Gyoza dough - ⅓ kg
- Chicken Egg - 1 piece
Step by Step guide
Step 1
Prepare the sauce. Chop the shallots and ginger.
Step 2
Place a saucepan over the heat. Add 25 ml of olive oil. Add the chopped onion and ginger. Sauté them briefly to release their flavors.
Step 3
Add the wine and simmer the sauce for 3 minutes over low heat. Then, add the birch sap and cream, and reduce the sauce for 20 minutes.
Step 4
While the sauce is cooking, prepare the salmon fillet. Finely chop it into a mince and season with salt to taste. Add a teaspoon of mayonnaise and chopped green onions to the mince. Mix well.
Step 5
Strain the sauce. Add the butter. Season with salt and sugar to taste. Blend until smooth. Set aside.
Step 6
Beat the egg. Brush the dumpling wrapper with the egg, place the filling in the center. Seal the dumplings.
Step 7
Place a saucepan with water for the dumplings on the stove. Add 25 ml of olive oil to the water. Cook the dumplings until they are done.
Step 8
Serve the dumplings with warmed sauce. Garnish with herbs and lemon zest.
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