Smoked Salmon Cream Cheese Dumplings

Ingredients:

For the Dumplings:

16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

1 teaspoon cornstarch

2oz of chili crisp

5oz Kewpie mayonnaise (can sub regular mayo)

4oz of cream cheese

1oz of yuzu juice (can sub lemon or lime juice)

30 dumpling skins (like Twin Marquis)

1 tablespoon vegetable oil

For the Dipping Sauce:

Sweet chili sauce (store bought)

Procedure:

Add the dumpling ingredients to a large bowl and mix together well, so that the cornstarch thickens the mixture.

Set aside a small bowl of water.

Add about 1/4 cup of filling to each dumpling skin, then using your finger, dip into the bowl of water, then run your damp finger along the outside edge of the dumpling wrapper, then fold the wrapper over and press tight to make a seal.

If you want, you can use a fork to make the seal, or you can fold and pleat the edges.

Heat a nonstick skillet on medium-high heat and add 1 tablespoon of vegetable oil.

Add enough dumplings to the pan so it is filled, but not crowded, then add 6oz of water and cover.

Bring to a boil, then remove the lid and cook until the water has evaporated, then lower the heat to medium low until the dumplings are crisp on the bottom.

Remove the dumplings and set aside on a paper towel lined plate, then put in the oven to keep warm.

Repeat this process until all dumplings have been cooked.

To serve, place dumplings on a sheet pan or serving tray, then pour sweet chili sauce into a ramekin or small bowl.

Serve hot.