For komatsuna wrappers
200 g all purpose flour
100 cc water
40 g komatsuna
1 fillet fresh salmon (120 g in photo)
100-120 g tofu (100g soft tofu in photo)
1 small/medium kabu Japanese turnip
1 green onion
1 small knob ginger
1-1 1/2 tbsp coconut oil
Pinch salt (not in photo)
Tiny amount of sesame oil (for aroma and taste; not in photo)
For dipping sauce (not in photo)
Equal parts soy sauce and rice vinegar
Rayu (la you) chili oil, to taste
Chop komatsuna, add to water, and puree.
Heat up in microwave for 30 seconds, then pour into flour.
Mix with chopsticks until roughly blended.
Meanwhile, prepare filling.
Grate ginger, and finely chop green onion, kabu turnip and salmon (skinned).
In a bowl, put salmon, green onion, kabu and tofu (lightly squeeze out water); add coconut oil and a tiny amount of sesame oil.
Sprinkle flour on board, and knead wrapper dough until smooth.
Keep covered until rolling out.
Cut each section of dough into 10 pieces (in photo, one section is cut in half; the two resulting tubes are aligned side by side and cut to obtain 10 pieces).
Dough dries out quickly, so make sure to cover pieces that you are not working on, if you need time to wrap filling.
See prawn dumpling recipe for how to wrap filling.
When ready to cook, bring plenty of water to boil.
Add dumplings, and cook on medium high heat for 5-6 minutes.
Serve with dipping sauce
- Leftover cooked salmon works fine, too.
- Tofu can be either soft or firm type. When using soft type, leave it in a tray for some time to let excess water come out, and gently squeeze before adding to other ingredients.
- Coconut oil is for juiciness and is a substitute for lard. Adjust the amount according to fat content of salmon piece. Because tofu in this recipe gives extra moisture, you need less coconut oil than with other suijiao recipes.
- If kabu is not available, the firm, white section of hakusai napa cabbage, any radish, renkon lotus root and fennel bulb (my usual choice) work fine.
- While working on forming dumplings, sprinkle flour on board as necessary to prevent wrappers from sticking to board. After dumplings are formed, use potato starch. Potato starch separates wrappers/dumplings well.