Smoked salmon & garlic chive wontons with chilli oil

Smoked salmon & garlic chive wontons with chilli oil

Petuna hot smoked salmon & garlic chive wontons with chilli oil

When I first started this blog, some 7 years ago, I was completely mad for dumplings. I couldn’t get enough of them! Rarely did I make them at home, but instead I trundled about town inhaling anything in my path that resembled a dumpling.

The beauty about making dumplings at home, however, is that you don’t really need to make the pastry. Some may look at this as being lazy, but when you can grab a packet of ready-rolled, perfectly thin gow gee wrappers from the supermarket or Asian grocer – why not just do it?

Petuna hot smoked salmon & garlic chive wontons with chilli oil

A lump of hot smoked salmon was peering at me from the fridge, tempting me to nibble away at its rosy flakes until there was nothing left. I’m like that with hot smoked salmon, and find no qualms with eating it on its own.

Until the image of dumplings entered my mind.

Petuna hot smoked salmon & garlic chive wontons with chilli oil

Something really simple. A no-brainer that required a handful of ingredients and next to no effort.

So my hot smoked salmon wontons were born. There was already half a tub of mascarpone in the fridge, the salmon was good to go, and all I needed was garlic chives and gow gee wrappers.

A simple mix of the filling ingredients, some folding and curling finger action, a quick steam and I was, once again, in dumpling nirvana.

The way I’ve folded them also makes the wontons a perfect vehicle to catch and hold the bold and smoky chilli oil I splashed all over them. Grab my simple recipe for the oil here.

Petuna hot smoked salmon & garlic chive wontons with chilli oil

 

Print Recipe
Smoked salmon & garlic chive wontons with chilli oil
Deliciously fresh and so easy to make - these wontons are sure to please anyone you give them to.
Petuna hot smoked salmon & garlic chive wontons with chilli oil
Course Starters
Cuisine Asian
Servings
dumplings
Ingredients
Course Starters
Cuisine Asian
Servings
dumplings
Ingredients
Petuna hot smoked salmon & garlic chive wontons with chilli oil
Instructions
  1. Mix the mascarpone, garlic chives, salt and pepper in a small bowl. Mix through the flaked salmon.
  2. Lay the gow gee wrappers on your work bench and top each with 1 teaspoon of the salmon filling. Wet the tip of your finger with water and run it around the edge of the gow gee wrapper - not too much water, though.
  3. Fold one side of the wrapper over the filling to form a semi-circle, gently pressing around the filling and pushing any air pockets out.
  4. Turn the wonton upright so the edge is now facing up. Curl it around tightly, wet one of the corners, and press it against the opposite corner. Repeat with the remaining gow gee wrappers.
  5. Prepare a steamer by lining the bottom with a round of baking paper, stab it many times with a paring knife or skewer. This allows the steam to penetrate through to the wontons. Arrange the filled wontons in the lined steamer, put the lid on, then steam over boiling water for 4-5 minutes.
  6. Serve hot, drizzled with chilli oil.
Share this Recipe
  • Fabulous recipe with one of my favourite ingredients.

  • Sara (Belly Rumbles)

    My love for dumplings isn’t a secret one. I am also a lover of pre made dumpling skins, I use them all the time, even for quick and simple ravioli. These look delicious John.

    • I haven’t made ravioli with the wrappers for many years. I think I need to revisit that one!

  • These photos are gorgeous! What a great recipe, I hope I can make them as pretty as you did 🙂

  • AmandaChewTown

    What a perfect use for that chili oil. I too am a lover of dumplings… I’m thinking… Dumpling Party at Mine!!

  • The way you’ve arranged them looks so organic. Nice!

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  • Barry Ozmo

    who doesnt love dumplings.a prebought variation is vietnamese pork mince beaten with fish sauce.i’m feeling the need right now!

    • I love pork dumplings, Barry, so it looks like I’ll be making pork and fish sauce ones next time. Maybe a few spring onions thrown in?

  • John – what a beautiful first course, or even main course with a salad! I love the simplicity of the flavors – it really brings out each of them in their own way. And, of course, you smoke your own salmon… I really need to get a stove top smoker!

    • I didn’t actually smoke this piece of salmon, David, even though I usually do. So this recipe was whipped up in a flash!

      • Aww… you’re just saying that to make me feel less pitiful… I will try it soon!

  • Stab it many times…. therapy and gustatory satiation? These look incredibly tasty.

  • Swayampurna Mishra Singh

    John your pictures are breath taking…Gosh!! I seriously wish I lived near you. I would invite myself over atleast twice a week 😛

  • KevinIsCooking

    If I hadn’t read the title I’d have thought these calamari rings at first siting. This is simplistic beauty indeed. I love smoked salmon and make it often, but how you folded the wrappers to catch the oil (I’d have to have vinegar as well) looks superb!
    #FellowDumplingLover

    • Some vinegar would go beautifully with these, Kevin. Chinese black vinegar would be my first choice!

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