The filling and the sauce are both very easy - there is nothing too difficult in this dish, all you need is time. About 3 hours for me, but I can be a little slow. All the while I am making wontons, I am thinking -wontons are a lot like tortellini. In fact, I have been known to accidentally call them tortellini from time to time. It doesn't matter. They are all filled dumplings.
~I absolutely loved this recipe. Hubby really liked them too but mentioned something about the salmon being masked a bit by the ginger. This would be my own fault. I was a little heavy handed with the garlic and ginger..... but hey, chef's prerogative - am I right?
The taste was great, the pictures... well, it is hard to take a picture of little white pillows on a white tray, even with the baby spinach I threw down. I guess I will have to ask Santa for some colourful serve ware!
Wonton of Salmon with Green Curry and Coconut - Tyler Florence, Eat This Book
1 pound wild salmon fillet, skin and bones removed, minced
2 tbsp minced fresh ginger
2 tbsp minced fresh cilantro
2 tbsp minced shallots
2 tsp rice vinegar
1 tbsp toasted sesame oil
1 large egg white
Kosher salt and freshly ground black pepper
2 tbsp vegetable oil
2 tsp minced garlic
1 tsp minced fresh ginger
1 small hot red chile, split
1 tsp green curry paste
1 14.5 ounce can unsweetened coconut milk
1 lemongrass stalk, bottom 3 inches only, split and pounded
Juice of 2 limes
1 - 1 pound package of 3 1/2 inch wonton wrappers
1 egg white, lightly beaten
Cornstarch, for dusting
Small handful of shredded coconut, toasted, for garnish
Fresh basil leaves, for garnish ( I used black sesame seeds)
Fresh mint leaves, for garnish
Filling: In a large mixing bowl, combine the salmon, ginger, cilantro, shallots, vinegar, sesame oil, and egg white. Stir well and season with salt and pepper. (This can be done ahead and refrigerated)
Sauce: In a large saute pan, heat the oil over medium heat. Add the garlic, ginger, and chile and cook for 2 minutes. Add the green curry paste and stir well to combine. Pour in the coconut milk and toss in the lemongrass. Bring to a low boil. Stir in the lime juice and taste for salt and pepper. Fish out the lemongrass and chile and discard. Take the sauce off the heat and bring a big pot of lightly salted water to a low boil while you fill the wontons.
To fill wontons: Lay a wonton wrapper on a flat surface and bush with the beaten egg white. Place a teaspoon of the filling in the center. Bring the sides up to meet over the top of the filling to make a half-moon shape. Crimp the edges to seal. Repeat with the remaining wrappers and filling. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet.
Put the coconut in a small saute pan and toast over medium heat until lightly browned and fragrant. Set that aside.
When all of the wontons have been filled, carefully drop them 8 to 10 at a time into the boiling water and cook for 3 minutes, no more. Drain in a colander, then transfer to a serving bowl. Rewarm the sauce over low heat and pout over the wontons;toss carefully. Sprinkle the toasted coconut over the wontons, toss in some basil and mint leaves and serve.
I found this video that might help, if you are new to wonton making.