Fish Dumplings
Equipment
- food processor
- steamer
Ingredients
For dough
- 2 ¼ cups all purpose flour plus more for kneading and rolling
- 1 cup boiling water
For filling
- 12 oz any firm white fish roughly chopped and chilled
- 1 Tbsp ice water
- 4 Tbsp cold butter cubed
- 2 Tbsp mirin
- 1 Tbsp sesame oil
- 1 Tbsp fresh ginger grated
- 1 clove garlic minced
- 1 Tbsp soy sauce
- ½ tsp salt
- ⅛ tsp white pepper
- ¼ scallions finely chopped
For dipping sauce
- 2 Tbsp soy sauce
- 2 Tbsp unseasoned rice vinegar
- 2 Tbsp fresh ginger grated
- 1 Tbsp brown sugar
- 1 tsp sesame oil
- ½ tsp chili oil or to taste, optional
- ¼ tsp red chili flakes optional
- chopped chives or scallions for garnish
Instructions
To make the dough
- Put flour into a medium bowl. Add boiling water and stir until combined. Cover with plastic and let rest at room temperature for 30 minutes. Once the dough is hydrated and cool enough to handle, knead until very smooth, 5 to 10 minutes. Work in just enough flour so the dough is not sticky. Cover and rest at room temperature for 30 more minutes.
To make the filling
- Add fish to a food processor and pulse until finely chopped. Add 1 tablespoon ice water and continue to pulse to a paste. Add the cold butter, mirin, sesame oil, ginger, garlic, soy sauce, salt, and pepper. Pulse to combine thoroughly. Scrape down the bowl and continue to pulse until the mixture is very smooth and the butter is very fine. Transfer to a bowl and fold in garlic chives. Cover and refrigerate 1 hour or overnight for the flavors to come together.
To make dipping sauce
- Combine ingredients and set aside until ready to serve.
To make and cook dumplings
- Form dough into a long rope. Cut into 36 uniform pieces (about 1/2 ounce each). Flatten the pieces of dough into circles, and roll out to about 3 1/2 inches in diameter, with the edges of the dough thinner than the center. Wet the edges, place a small amount of filling in the middle, and fold in half and crimp or pleat to seal. Transfer to a parchment-lined baking sheet as you go.
- Place dumplings in a steamer on high, leaving a little space in between, and steam for 5 to 7 minutes.
- Serve warm with dipping sauce on the side!
Notes
Recipe courtesy of Sitka Seafood Market