Ingredients

• 1 package potsticker wrappers, defrosted
• ¾ pound fresh salmon fillet, cut 1 inch thick
• 12 sprigs fresh cilantro, cleaned
• 4 ounces warm water, for sealing
• 1 cup demi glace
• 2 tablespoons soy sauce
• 2 tablespoons honey
• toasted sesame oil
• 2 cups bean sprouts
• 2 handfuls fresh cilantro
• salt
• soy sauce
• sesame seeds

Method

Lay out the defrosted potsticker wrappers in front of you so that they are not touching. Count to see how many you have.

Prepare the salmon by removing its skin and the darker parts, then cut into the same number of pieces as you have potsticker wrappers.

Place a piece of salmon in the middle of each wrapper, and top the salmon with 1-2 cilantro leaves. Use a pastry brush to brush the edges of each wrap, then seal them together either using your fingers or a press.

At this point, if desired, place the sealed won tons onto a cookie sheet so that they do not touch each other and put in the freezer (uncovered is okay--they will freeze before the dough dries out). Once they are frozen (about an hour or so), they should be put into a plastic bag and sealed tightly. If you are making these to serve later in the same day, then refrigerate them covered very tightly with plastic wrap so that the dough doesn't dry out.

At any point before serving, make a quick honey sauce for the won tons by combining the demi glace, soy sauce, and honey in a small saucepan. Bring to a boil, then simmer for five minutes. Refrigerate or set aside if serving soon.

When you are ready to cook the won tons, bring a large pot of water with 1 teaspoon salt in it to a boil. Drop the won tons in and cook for about 5 minutes (about 8 if cooking from frozen). You will know they are ready when they pop up to the top of the water. Be sure not to overcrowd the pot; you may have to cook them in stages. When cooked, remove from the water with a hand strainer.

While the won tons are boiling, heat some toasted sesame oil in a wok. Add the bean sprouts, 1-2 handfuls cilantro, and a little bit of salt. Shake this around in the wok, then add a little bit of soy sauce and shake again to mix the flavors.

To serve, put some of the honey sauce (reheated if necessary) on a platter (or plate if serving individually), then put the bean sprouts on top. Place the won tons on top of the sprouts and sprinkle with a few cilantro leaves and some toasted sesame seeds (optional). Serve with additional honey sauce on the side for dipping.

Notes

Very easy to make the won tons ahead of time and freeze. They are delicious. In addition to the honey sauce, make the Soy Dipping Sauce to serve on the side as well.

Alternative fillings could include shrimp; crabmeat; smoked chicken; a mushroom blend (portobello, crimini, shiitake--saute before filling with garlic and soy sauce, pressing in a colander to remove moisture before using); or other fish such as marlin or grouper, marinated and sauteed first to add flavor.

Categories

Chinese, appetizers, fish, prepare ahead, restaurant recipe