Wulf's Kitchen: ChalkStream Trout Dumplings
For dinner, or as hors d'oeuvres for the party with family and friends that we’re all so ready to have, these ChalkStream Trout dumplings are impressive and delicious. When you start with wonton wrappers and burger patties that are already ground and seasoned, they come together much faster than you might think. If you’re worried about how to fold the dumplings, check out this video which shows several easy styles.
Recipe and photos by Wulf's Fish team member Desiree Antczak. Follow her on Instagram.
Chalkstream Trout Dumplings
- 2 tablespoon fresh ginger, grated
- 2 tablespoon toasted sesame oil
- 2 tablespoon chopped scallions
- 2 tablespoon rice wine vinegar
- 1 package ChalkStream Trout burgers (contains 2 seasoned patties)
- 1 cup finely chopped vegetables, like carrot, cabbage and onion — optional for a less dense filling
- wonton wrappers
- small bowl of water to dip your fingers in as you seal the wontons
- Ponzu sauce for dipping
Gently mix all ingredients for the filling until well combined. I recommend cooking a small amount of the mixture in a frying pan to taste for seasoning before filling and forming all the dumplings. Once they are filled you can't adjust the seasoning.
Filling — Remember less is more, don’t overstuff the wontons or they will break apart and be harder to eat.
Folding — There are many ways to fold a dumping, and you can choose any shape you like. I recommend watching some YouTube videos, like this one which shows several easy styles.
Steaming — Place a steamer basket in a larger pot with a tight fighting lid and about an inch deep of water. Make sure the steamer basket is not submerged.
Place the dumplings into the steamer basket, and don’t overcrowd them. Turn heat to high and steam the dumplings for approximately 7 minutes.
Remove from pan and serve immediately with Ponzu dipping sauce.