Salmon & Veggie Rice Paper Dumplings with Bang-Bang Sauce by @starinfinitefood

55 min

11 servings

🐟

340 g

Salmon

🧂

0.75 tsp

Salt

🥢

1 tbsp

Tamari soy sauce

🌶️

4 tbsp

Sweet chili sauce

🥑

1 tbsp

Avocado oil

🥕

1.5

Carrots

🥒

1

Zucchini

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🌿

120 ml

Cilantro

🥣

3 tbsp

Greek yogurt

🥚

2 tbsp

Mayonnaise

🍚

0.5 tsp

Rice vinegar

🌶️

Sriracha

🍚

1 packet

Rice papers

🌱

Sesame seeds

🧅

Scallions

  1. Preheat

    Preheat the oven to 400 and line a sheet pan with parchment paper.

  2. Mix

    Mix the tamari and sweet chili sauce in a small bowl.

  3. Place

    Place the salmon onto the sheet pan, season with 1/4 tsp salt and brush with the sweet chili mixture.

  4. Bake

    Bake the salmon for 12-14 mins.

  5. Heat

    Heat a skillet over medium-high, add the avocado oil, zucchini, carrots and onion.

  6. Sauté

    Sauté for 6-8 mins, until softened.

  7. Add

    Add garlic, cilantro and remaining salt, then cook for another 3-4 mins.

  8. Remove the skillet from heat.

  9. Place

    Place a piece of parchment paper onto the counter and brush with oil.

  10. Dip

    Dip a rice paper in room temperature water for 5 to 10 seconds, until pliable but not too soft.

  11. Place

    Remove the rice paper from the water and place onto the parchment.

  12. Place

    Place a spoonful of the veggie mixture in the center and spread into a line, leaving a little room on the edge.

  13. Add

    Add some flaked salmon on top.

  14. Fold

    Gently fold over each side, then lift the rice paper and gently fold over the veggies and roll into a roll.

  15. Wrap

    Wrap in another rice paper so they don't break open, then roll into a spiral.

  16. Fill

    Repeat with the remaining filling.

  17. Heat

    Heat a skillet over medium-high, add 1-2 tbsp of avocado oil.

  18. Sear

    Sear the dumplings in 2-4 batches, 3 mins per side.

  19. Add

    Make the sauce by adding all the sauce ingredients to a small bowl and mixing.

  20. Serve

    Serve with the sauce and top with sesame seeds and scallions, if desired.

Salmon & Veggie Rice Paper Dumplings with Bang-Bang Sauce by @starinfinitefood

55 min

11 servings

🐟

340 g

Salmon

🧂

0.75 tsp

Salt

🥢

1 tbsp

Tamari soy sauce

🌶️

4 tbsp

Sweet chili sauce

🥑

1 tbsp

Avocado oil

🥕

1.5

Carrots

🥒

1

Zucchini

🧅

1

Yellow onion

🧄

2 cloves

Garlic

🌿

120 ml

Cilantro

🥣

3 tbsp

Greek yogurt

🥚

2 tbsp

Mayonnaise

🍚

0.5 tsp

Rice vinegar

🌶️

Sriracha

🍚

1 packet

Rice papers

🌱

Sesame seeds

🧅

Scallions

Preparation Steps

  1. Step 1/20

    Preheat the oven to 400 and line a sheet pan with parchment paper.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/20

    Mix the tamari and sweet chili sauce in a small bowl.

    🥢Tamari soy sauce
    🌶️Sweet chili sauce
    🥣Small bowl

  3. Step 3/20

    Place the salmon onto the sheet pan, season with 1/4 tsp salt and brush with the sweet chili mixture.

    🐟Salmon
    🧂Salt
    🥢Tamari soy sauce
    🌶️Sweet chili sauce
    🍳Sheet pan
    🖌️Brush

  4. Step 4/20

    Bake the salmon for 12-14 mins.

    🐟Salmon
    🍳Sheet pan

  5. Step 5/20

    Heat a skillet over medium-high, add the avocado oil, zucchini, carrots and onion.

    🥑Avocado oil
    🥒Zucchini
    🥕Carrots
    🧅Yellow onion
    🍳Skillet

  6. Step 6/20

    Sauté for 6-8 mins, until softened.

    🥒Zucchini
    🥕Carrots
    🧅Yellow onion
    🍳Skillet

  7. Step 7/20

    Add garlic, cilantro and remaining salt, then cook for another 3-4 mins.

    🧄Garlic
    🌿Cilantro
    🧂Salt
    🍳Skillet

  8. Step 8/20

    Remove the skillet from heat.

    🍳Skillet

  9. Step 9/20

    Place a piece of parchment paper onto the counter and brush with oil.

    🥑Avocado oil
    📜Parchment paper
    🖌️Brush

  10. Step 10/20

    Dip a rice paper in room temperature water for 5 to 10 seconds, until pliable but not too soft.

    🍚Rice papers

  11. Step 11/20

    Remove the rice paper from the water and place onto the parchment.

    🍚Rice papers
    📜Parchment paper

  12. Step 12/20

    Place a spoonful of the veggie mixture in the center and spread into a line, leaving a little room on the edge.

    🥒Zucchini
    🥕Carrots
    🧅Yellow onion
    🥄Spoon
    📜Parchment paper

  13. Step 13/20

    Add some flaked salmon on top.

    🐟Salmon
    📜Parchment paper

  14. Step 14/20

    Gently fold over each side, then lift the rice paper and gently fold over the veggies and roll into a roll.

    🍚Rice papers
    📜Parchment paper

  15. Step 15/20

    Wrap in another rice paper so they don't break open, then roll into a spiral.

    🍚Rice papers
    📜Parchment paper

  16. Step 16/20

    Repeat with the remaining filling.

    🐟Salmon
    🥕Carrots
    🥒Zucchini
    🧅Yellow onion
    🧄Garlic
    🌿Cilantro
    🍚Rice papers

  17. Step 17/20

    Heat a skillet over medium-high, add 1-2 tbsp of avocado oil.

    🥑Avocado oil
    🍳Skillet

  18. Step 18/20

    Sear the dumplings in 2-4 batches, 3 mins per side.

    🍳Skillet

  19. Step 19/20

    Make the sauce by adding all the sauce ingredients to a small bowl and mixing.

    🥣Greek yogurt
    🥚Mayonnaise
    🌶️Sweet chili sauce
    🍚Rice vinegar
    🌶️Sriracha
    🥣Small bowl

  20. Step 20/20

    Serve with the sauce and top with sesame seeds and scallions, if desired.

    🌱Sesame seeds
    🧅Scallions

Composition

Ingredients

Types

Fish, Spices, Condiments, Oils, Vegetables, Herbs, Dairy, Seeds

Ingredients

Salmon, Salt, Tamari soy sauce, Sweet chili sauce, Avocado oil, Carrots, Zucchini, Yellow onion, Garlic, Cilantro, Greek yogurt, Mayonnaise, Rice vinegar, Sriracha, Rice papers, Sesame seeds, Scallions

Notes

Salt (divided), Sweet chili sauce (for the filling), Avocado oil (for the filling, for brushing parchment and searing dumplings), Carrots (shredded, 1-2 carrots), Zucchini (finely chopped), Yellow onion (finely chopped), Garlic (minced), Cilantro (fresh, chopped), Greek yogurt (for the sauce), Sriracha (to taste), Sesame seeds (for topping), Scallions (chopped, for topping)

Allergens

Fish, Soy, Milk, Eggs, Sulphites, Sesame

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Low-Calorie

Calories

145 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 15g, Fat: 6g, Fiber: 1g, Sugars: 3.5g

Nutritional Information

Minerals

Sodium: 330mg, Potassium: 220mg, Calcium: 25mg, Iron: 1mg

Vitamins

Vitamin A: 900IU, Vitamin C: 4mg, Vitamin B12: 1µg, Vitamin D: 2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

Sheet pan, Parchment paper, Small bowl, Brush, Skillet, Spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Everyday, Party Appetizer

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crispy, Tender, Chewy, Flaky

Flavors

Savory, Sweet, Tangy, Spicy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Cooked dumplings : 2-3 days (Store in an airtight container in the refrigerator,Reheat in a skillet or oven to re-crisp before serving), Bang-bang sauce : up to 5 days (Store separately in an airtight container in the refrigerator), Uncooked assembled dumplings : same day recommended (Rice paper rolls can dry out or stick together if stored too long; cover with a damp cloth and refrigerate briefly if needed before searing)