Damn Good Dumplings by Stratis Morfogen

Author:Stratis Morfogen [Morfogen, Stratis]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-12-12T00:00:00+00:00

Cod & Chive Dumplings

These are fancy, with a capital F! You can use black bass in this recipe, as we do at Brooklyn Chop House, but it is very expensive, and the recipe works well with cod. This recipe harkens back to 1960s canapes with the filling—it’s like a refined fish mousse. These would be amazing as a formal appetizer.

YIELD: 24 DUMPLINGS

1½ lbs (680 g) cod, patted dry and cut into 1-inch (3-cm) pieces

½ tsp kosher salt

¼ tsp white pepper (or black pepper)

¼ cup (60 ml) chicken stock

1½ tbsp (23 ml) soy sauce, plus extra for dipping

1 tbsp (15 ml) shaoxing rice wine or seasoned rice wine vinegar

2 tbsp (30 ml) sesame oil

1½ tbsp (9 g) fresh ginger, peeled and minced

3 scallions, ends trimmed and sliced thin

24 wonton wrappers, rolled thick

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