Salmon and Shrimp Gyoza with Sweet Chili Vinaigrette and Sweet Chili Beurre Blanc
Gyoza are Japanese fried dumplings enjoyed alone or with noodles at lunch, dinner, or as a snack. This contemporary version has a filling of salmon and shrimp, and is served with a rich lime-ginger sauce.
Ingredients
- Lime-Ginger Sauce Base
- Dry white wine - 1 cup
- Fresh Ginger - 2-1/2 teaspoons, minced
- Heavy (whipping) cream - 1 cup
- Unsalted Butter - 1 cup (2 sticks), cut into tablespoon-sized pieces
- Lime Juice - juice of 1 lime
- Salt and freshly ground pepper to taste
- Thai Chili Vinaigrette
- Olive Oil - 3/4 cup
- Mirin or Sweet sherry - 2 tablespoons
- Rice Wine Vinegar - 1/2 cup
- Fresh Cilantro - 1 tablespoon, minced
- Salt and freshly ground pepper to taste
- Filling
- Shrimp - 8, medium
- Salmon fillet - 8 to 10 ounces, skinned
- Egg - 1
- Thai chili paste - 1/2 cup
- Salt and freshly ground pepper to taste
- Red Bell Pepper - 1/2, seeded, deribbed, and diced
- Fresh cilantro sprigs - 1, chopped
- Gyoza
- Cornstarch - 1 tablespoon, plus cornstarch for dusting
- Water - 2 tablespoons
- Dim Sum - 16, large, r wonton wrappers
- Filling (above)
- Peanut or canola oil - 1 cup, for frying
- Fresh Cilantro - 1 tablespoon, minced
- Thai Chili Paste - 1 tablespoon
- Fresh Basil Sprigs - 4, stemmed and chopped
- Extra-Virgin Olive Oil - 1/2 cup
- Chinese cabbage - 1 cup, shredded
- Red Bell Peppers - 2, seeded, deribbed, and julienned
- Fresh cilantro sprigs - 1, stemmed and chopped
- Oyster Sauce - 1/2 cup
- Thai chili paste - 1/2 cup
- Fresh Cilantro - 1 tablespoon, minced
- Fresh edible flowers - 8
Instructions
To make the sauce base: In a medium, heavy saucepan, combine the wine and ginger and bring to a boil. Reduce heat to medium and cook to reduce to about 1/2 cup. Add the cream and cook to reduce to 1 cup. Reduce heat to low and whisk in the butter, one piece at a time. Remove the pan from the heat as necessary to keep the sauce base just warm enough to melt each piece of butter. Add the lime juice, salt, and pepper. Keep warm over tepid water for up to 1 hour.
To make the vinaigrette: In a blender or food processor, combine all ingredients and process. Place in a squeeze bottle and refrigerate.
To make the filling: Reserve 3 shrimp. In a blender or food processor, combine the salmon, the remaining shrimp, the egg, chili paste, and seasoning. Puree until smooth. Cut the reserved shrimp into small pieces and stir into the mixture with the red bell pepper and cilantro.
To make the gyoza: Mix the cornstarch with the water and moisten the edges of the wonton wrappers. Place 1 tablespoon of the filling in the center of a wrapper. With your fingers, bring one point across the filling at an angle to the opposite corner, making 2 offset triangles. Grasp both outer points and pull around behind the filling, overlapping slightly. Press the ends together and dust the gyoza with cornstarch. Repeat with remaining wrappers. Bring a large pot of salted water to a boil and drop in the gyoza. Cook for 2 minutes, then remove with a slotted spoon and drain on paper towels.
In a large saute pan or skillet over medium-high heat, heat the oil to 350 F or until it ripples. Add the gyoza and cook for 1 minute, until the edges are crisp. Remove with a slotted spoon and drain on paper towels.
To finish the sauce: Put the sauce base, cilantro, and chili paste in a blender or food processor and puree.
Combine the basil and oil in a food processor or blender and puree until smooth. Put in a squeeze bottle.
To serve: Pool one-fourth of the sauce on a serving plate. Toss the Chinese cabbage, peppers, and cilantro with the Thai chili vinaigrette and mound one-fourth in the center of the sauce. Place 4 gyoza in a radial pattern on the greens. Put the oyster sauce and Thai chili paste in separate squeeze bottles. Drizzle oyster sauce, basil puree, and Thai chili paste over the entire dish. Garnish with a sprinkle of cilantro and 2 fresh flowers. Repeat with remaining dishes.
