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

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

prep time

minutes
cook time

minute
servings
6

Ingredients













Cooking Instructions

1

In a non-reactive saucepan, combine apple, ginger, 1 cup water, vinegar and sugar. Cook over medium heat until apple is mainly dissolved. Strain mixture through a fine sieve into a small bowl. Stir in soy sauce and Tabasco sauce. If sauce is too thick, stir in a little water.


2

In a small bowl, crumble smoked trout. Stir in cream cheese; combine well. Stuff each wrapper with 2/3 teaspoon trout mixture; seal each wrapper to form a dumpling.


3

In a flat bottomed pan, heat canola oil over high heat. Add the dumplings in a single layer; cook for about 1 minute. Add 1/2 cup water, then cover pan firmly. Steam dumplings for about 1 minutes. Remove dumplings; serve with sauce on the side.


Ingredients













Cooking Instructions

1

In a non-reactive saucepan, combine apple, ginger, 1 cup water, vinegar and sugar. Cook over medium heat until apple is mainly dissolved. Strain mixture through a fine sieve into a small bowl. Stir in soy sauce and Tabasco sauce. If sauce is too thick, stir in a little water.


2

In a small bowl, crumble smoked trout. Stir in cream cheese; combine well. Stuff each wrapper with 2/3 teaspoon trout mixture; seal each wrapper to form a dumpling.


3

In a flat bottomed pan, heat canola oil over high heat. Add the dumplings in a single layer; cook for about 1 minute. Add 1/2 cup water, then cover pan firmly. Steam dumplings for about 1 minutes. Remove dumplings; serve with sauce on the side.


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Tagged in: Cream Cheese Entrée

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