Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


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

Servings: 6


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

Cooking Directions:

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.

Enter the food name below and we'll give you a few ideas.