Nam Prik Pao Salmon Soup Dumplings​

Ingredients

Soup Dumpling Broth

  • 1 Cup Low Sodium Chicken Broth
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Lime Juice
  • 2 Tbsp Coconut Broth
  • 1 Tbsp LifeSpice Nam Prik Pao Seasoning
  • 1 tsp Tom Yum Paste
  • 2 tsp Brown Sugar
  • 1/4 tsp Salt
  • 1 Packet Gelatin

meatballs

  • 3 Tbsp Pork Belly, diced and partially frozen
  • 1/4 lbs Salmon, diced and partially frozen
  • 1/4 lbs Shrimp, diced and partially frozen
  • 1/4 Cup LifeSpice Nam Prik Pao Seasoning
  • Previously made Jellied Soup Dumpling Broth

Forming Dumplings

  • Packet of Round Dumpling Wrappers
  • Wooden Skewer
  • Small dish of water
  • 25 2-inch parchment paper squares, oiled

Method

Soup Dumpling broth

  1. In a medium saucepan, mix together all ingredients except for the gelatin. Bring the seasoned broth to a simmer.
  2. Whisk the gelatin into the broth and let simmer for 2 minutes.
  3. Pour broth into a shallow pan and refrigerate until the broth has jellied.

Meatballs

  1. In a food processor, blend together proteins, Nam Prik Pao seasoning, and cold jellied soup broth until a paste is formed. Immediately form walnut sized meatballs and freeze. 

forming dumplings

  1. Take a dumpling wrapper and brush the inside with water.
  2. Place a frozen or semi-frozen meatball on the wrapper.
  3. Stick the wooden skewer into the top ¼ inch of the dumpling. Fold the dumpling wrapper around the skewer, rotating the dumpling to create a swirl of folds around the dowel. Remove the dowel, leave the opening as a little steam hole. Continue with the rest of the meatballs. 
  4. Keep finished meatballs in a very cold to semi-frozen state. Keep in the freezer once completed. 
  5. Set up a steamer, wooden or electric. When at full steam, add the dumplings and steam 6 minutes if cold, or 8 minutes if frozen.