Thai Roasted Chili Salmon Dumplings In Lemongrass Coconut Broth Recipes

Steps:

• In a small pot, bring garlic, chile, lemongrass, cleansing broth, and coconut milk to a boil. Reduce heat and simmer until fragrant, about 20 minutes. Strain; discard solids. Keep warm.
• Heat oven to 375 degrees. Rub salmon with 1 tablespoon olive oil and season with salt. Bake until just cooked through, about 10 minutes.
• Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat. Add onion, carrots, and bok choy and cook, stirring, until tender, about 5 minutes.
• For each serving, top 1/2 cup cooked brown rice with salmon fillet and vegetables. Ladle with broth, garnish with scallion, and squeeze with lime.

Steps:

• To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
• To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
• To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
• To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.

Steps:

• Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins.
• Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.

Steps:

• In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
• Add lime juice and cilantro.
• Remove from heat and allow the mixture to cool.
• Transfer mixture to food processor and coarsely chop.
• Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
• Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
• Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
• Set dumpling on baking sheet. Repeat until filling is used up.
• Fill wok or base of tiered bamboo steamer about 1/3 full of water.
• Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
• Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
• Transfer dumplings to a platter and serve right away with dipping sauce.

Steps:

• Start a large pot of water to boiling.
• Stir together the flour with 1/2 cup coconut milk until dissolved. Cook over medium low heat, stirring constantly, until it forms a thick dough that pulls away from the side of the pan and is no longer sticky.
• Turn dough out onto a large cutting board and as soon as it is cool enough to handle knead it for several minutes to form a homogenous ball.
• Using a press or your fingers and a fork shape small dumplings, keeping the dough that you aren't working with covered with a damp towel.
• After you have formed all of the dumplings, cook in boiling water until brightly colored and cooked through, then immediately drain.
• While the dumplings are cooking, combine the coconut milk, sugar, and salt in a large saucepan and bring to a simmer.
• Add the cooked dumplings into the simmering coconut sugar mixture and simmer for a few minutes.
• Serve warm in bowls, and sprinkle with sesame seeds.