Spicy Rockfish Dumplings
These dumplings are so easy to throw together and are incredibly tasty. I hope you give them a try!
Ingredients
1 cans Tiny Fish Co. Rockfish in Sweet Soy Sauce, drained, liquid reserved
4 ounce Pork, ground
1/2 tbsps Ginger, microplaned
1 clove Garlic, microplaned
2 medium Green onions, sliced, greens and whites separated
1 medium Egg, separated
1/4 tsps Black peppercorn, toasted, cracked
1/4 tsps White peppercorn, toasted, cracked
1/4 tsps Szechuan peppercorn, toasted, cracked
1 tsps Hon Dashi
4 tbsps Your favorite chili condiment
2 sprig Cilantro, picked
20 medium Won ton wrappers
Preparation
This recipe makes about 16-20 dumplings.
In a bowl, combine the rockfish, ground pork, ginger, garlic, whites of the green onions, egg yolk, peppercorns and hon dashi. Mix the dumpling filling together well.
Bring a large pot of water to a boil.
Dot each of the corners of the won ton wrappers with egg white to help seal the dumplings. Once the dumpling have been filled, boil for 4-6 minutes or until fully cooked.
While the dumplings are cooking, mix together the reserved Rockfish tin liquid, chili condiment and green onion tops. When the dumplings are fully cooked, remove them from the boiling water, shake dry and immediately place into the bowl of chili. Toss the dumplings until fully coated, garnish with cilantro and serve immediately.
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