Fresh Chive Cream Cheese and Smoked Trout Dumplings with Gingered Apple-Soy Sauce

Fresh Chive Cream Cheese and Smoked Trout Dumplings with Gingered Apple-Soy Sauce

prep time

minutes
cook time

minute
servings
6

Ingredients













Cooking Instructions

1

Peel, core and chop the apple. Combine apple and ginger with 1 cup water, vinegar and sugar in a non-reactive saucepan and cook over medium heat until apple is largely dissolved. Put through a fine sieve into a small bowl. Stir in Tabasco sauce and soy sauce. Sauce should not be too thick. If it is, whisk in a little water.


2

Break up smoked trout into a small bowl and stir in the cream cheese to combine well. Stuff each wrapper with 2/3 teaspoon filling and seal. Heat oil in a flat-bottomed pan over high heat. When hot but not smoking, add the dumplings in a single layer and cook for about a minute. Add the remaining 1/2 cup water and cover pan firmly. Steam dumplings for about 1 minute. Remove and serve with the sauce on the side for dipping.


Ingredients













Cooking Instructions

1

Peel, core and chop the apple. Combine apple and ginger with 1 cup water, vinegar and sugar in a non-reactive saucepan and cook over medium heat until apple is largely dissolved. Put through a fine sieve into a small bowl. Stir in Tabasco sauce and soy sauce. Sauce should not be too thick. If it is, whisk in a little water.


2

Break up smoked trout into a small bowl and stir in the cream cheese to combine well. Stuff each wrapper with 2/3 teaspoon filling and seal. Heat oil in a flat-bottomed pan over high heat. When hot but not smoking, add the dumplings in a single layer and cook for about a minute. Add the remaining 1/2 cup water and cover pan firmly. Steam dumplings for about 1 minute. Remove and serve with the sauce on the side for dipping.


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