Fresh Chive Cream Cheese and Smoked Trout Dumplings with Gingered Apple-Soy Sauce
1 large Granny Smith apple
1/2 inch fresh ginger, chopped
1 cup water
1 teaspoon rice wine vinegar
1 tablespoon granulated sugar
1 dash Tabasco sauce
1/2 cup soy sauce
6 ounces smoked rainbow trout, skinned and boned
1 cup (4 ounces) fresh chive Wisconsin Cream Cheese
36 pot sticker type wrappers
2 tablespoons canola oil
1/2 cup water
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.
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.