Thai Roasted Chili Salmon Dumplings In Lemongrass Coconut Broth

• for the dumplings
• 1 -4 cup thick coconut cream (the top of the can of pure coconut milk)
• 1 tablespoon roasted thai chili paste (nam prik pao, Pantainorasingh Brand the best)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 pinch white pepper
• 1 stalk lemongrass, tender heart only, finely minced
• 2 green onions, white section only, finely minced
• 3/4 lb salmon fillet
• 2 fresh kaffir lime leaves, finely slivered
• 1 lb round wonton wrapper
• for the broth
• 2 (13 1/2 ounce) cans coconut milk
• 1 1/2 cups chicken stock
• 8 slices fresh galangal, quarter-sized slices (siamese ginger)
• 4 stalks fresh lemongrass, cut into 6-inch lenghts and bruised
• 3 green serrano chilies, bruised
• 3 -4 tablespoons fish sauce
• 8 fresh kaffir lime leaves
• 1 cup canned whole straw mushroom, drained
• 2 limes, juice of, fresh
• 2 red fresno chiles, julienned
• 1 sprig fresh cilantro (to garnish)
• shallot, crispy shallot flakes for garnish (optional)

1. To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves.
2. To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point).
3. To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice.
4. To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.

dumplings, thai chili paste, salt, sugar, white pepper, stalk lemongrass, green onions, salmon fillet, fresh kaffir lime, wonton wrapper, broth, coconut milk, chicken stock, fresh galangal, bruised, green serrano chilies, lime leaves, straw mushroom, red fresno, cilantro, shallot

Taken from www.food.com/recipe/thai-roasted-chili-salmon-dumplings-in-lemongrass-coconut-broth-191939 (may not work)