Salmon-Sesame
- 1h 0mPrep Time
- 10m Cook Time
- 1h Ready In
These salmon dumplings are simple and citrusy, allowing the salmon to shine. The filling combines salmon with lemon juice, soy sauce, Shaoxing wine, garlic chives, ginger, and preserved lemon, steamed in dumpling skins.
Ingredients
- 680 g Turmeric All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 907 g salmon skinned and chopped into 2- to 3-inch pieces
- 59.1 ml freshly squeezed lemon juice
- 29.6 ml soy sauce
- 29.6 ml Shaoxing wine
- 2 egg whites
- 44.4 ml peanut oil
- 44.4 ml toasted sesame oil
- kosher salt
- freshly ground black pepper
- 473 ml garlic chives thinly sliced
- 29.6 ml fresh ginger finely grated or minced, peeled
- 14.8 ml preserved lemon rinsed, minced, pith removed and discarded
Nutrition (per serving, estimated)
Estimated based off 7 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2.55 mg
- Iron: 0.11 mg
- Magnesium: 4.77 mg
- Phosphorus: 43.7 mg
- Potassium: 61.7 mg
- Zinc: 0.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g Turmeric All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 59.1 ml freshly squeezed lemon juice
- 29.6 ml soy sauce
- 29.6 ml Shaoxing wine
- 2 egg whites
- 44.4 ml peanut oil
- 44.4 ml toasted sesame oil
- kosher salt
- freshly ground black pepper
Prepare
- 907 g salmon, skinned and chopped into 2- to 3-inch pieces
- 473 ml garlic chives, thinly sliced
- 29.6 ml fresh ginger, finely grated or minced, peeled
- 14.8 ml preserved lemon, rinsed, minced, pith removed and discarded
Let's Cook
-
Step 1.
Prepare the Turmeric All-Purpose Egg Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins. Keep them covered with a damp towel to prevent drying.
-
Step 2.
In a food processor, combine 2 pounds skinned salmon (cut into 2- to 3-inch pieces), ¼ cup lemon juice, 2 tablespoons soy sauce, and 2 tablespoons Shaoxing wine. Pulse 10 to 15 times until the fish is roughly chopped. Scrape down the sides of the bowl with a spatula. (Alternatively, mince the salmon by hand into a chunky paste and mix with the liquids in a bowl.)
-
Step 3.
Add 2 egg whites, 3 tablespoons peanut oil, 3 tablespoons toasted sesame oil, ¾ to 1½ teaspoons kosher salt, and ¼ to ½ teaspoon black pepper to the food processor. Pulse 15 to 20 times until the mixture is fairly pureed.
-
Step 4.
Transfer the salmon mixture to a large bowl. Fold in 2 cups thinly sliced garlic chives, 2 tablespoons finely grated fresh ginger, and 1 tablespoon rinsed and minced preserved lemon (pith removed) until evenly distributed. If using fresh lemon zest instead, add 3 tablespoons finely grated zest.
-
Step 5.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the filling to firm up. While the filling chills, you can prepare the steamer and dumpling assembly station.
-
Step 6.
Form the dumplings using the Turmeric All-Purpose Egg Dough or store-bought skins according to the shaping instructions on the referenced page. Place finished dumplings on a parchment-lined tray, not touching, and cover with a damp towel.
-
Step 7.
Steam the dumplings according to the instructions on the referenced page, typically in a bamboo steamer over boiling water for 8–10 minutes until the skins are translucent and the filling is cooked through. Serve hot with your choice of Citrusy Sambal-Sour Cream, Sesame-Lime, or Soy-Lime sauce.