| Prep: 20 mins | Cook: 10 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 3g | 0.5g | 13g |
| sugars | fibre | protein | salt |
| 1g | 1g | 12g | 1.2g |
Why I Love Taiwanese Fish Chaoshou Dumplings
The first time I experimented with Fish Chaoshou Dumplings, I felt like I’d been handed a secret treasure map of flavors. This Taiwanese-inspired recipe brings a delightful twist to the familiar wonton dumplings I grew up devouring, but with the added charm of delicately minced fish fillets that truly set it apart. The combination of tender fish, fresh ginger, and garlic creates an aromatic burst that takes me right back to the bustling seafood markets of New England, yet with an entirely new taste journey.
Bridging the Culinary Gap
As someone who’s immersed in the rich culinary heritage of New England seafood, I’m always on the lookout for recipes that can bridge the gap between my roots and new horizons. Fish Chaoshou Dumplings do just that – blending the salty essence of fresh fish with the sublime flavors of Taiwanese cuisine. Each bite of these dumplings is an exploration where the Atlantic meets the Pacific, and it’s a culinary adventure I’d love for you to embark on.
Personal Touch
Preparing food isn’t just about following instructions; it’s about infusing a part of yourself into each dish. With two daughters, Erin and Samantha, always eager to join me in the kitchen, making these dumplings becomes a family affair. We spread out the wonton wrappers, layer in the finely minced tilapia, and bond over shared culinary creativity. These moments render the Fish Chaoshou Dumplings even more special, adding warmth and love to every meal.
Similar to traditional shrimp dumplings, but with the unique texture and flavor of fish, these dumplings can be served alongside a simple cabbage salad or paired with an umami-rich soup like a miso broth. Their versatility makes them an ideal appetizer or a star entrée for dinner parties. Moreover, the optional frying step provides a delightful crunch contrasting the silky smoothness of the dumpling filling. For those who want to try a bit of both worlds, serve them steamed and fried – your guests will be thrilled!
This recipe was inspired by the incredible work of Chef Joanne Chang, who has a knack for seamlessly integrating Asian influences into her New England-based restaurant empire. Her approach to food taught me the importance of honoring traditional flavors while making them accessible and enjoyable for a broader audience.
Adding a few condiments like chili oil, soy sauce, or vinegar heightens the overall flavor profile of these dumplings. Garnish with chopped cilantro for a fresh, vibrant finish and watch these Fish Chaoshou Dumplings become a steadfast favorite in your culinary repertoire. Each bite is a reminder of why I love creating recipes that bring families together, blending tradition and innovation in the most delicious way possible.
What You’ll Need
- 1 lb fish fillets (such as tilapia), finely minced
- 24-30 wonton wrappers
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, finely chopped
- 1 egg, lightly beaten
- Salt and pepper to taste
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon vegetable oil (for frying, optional)
- Chili oil (for serving, optional)
- Soy sauce (for serving, optional)
- Vinegar (for serving, optional)
- Chopped cilantro (for garnish, optional)
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Method
Step One
In a large bowl, combine the finely minced fish fillets, soy sauce, rice wine, sesame oil, sugar, minced garlic, grated ginger, green onions, and lightly beaten egg. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.
Step Two
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the fish filling onto the center of the wrapper. Moisten the edges of the wrapper with water. Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Then bring the two opposite corners together and press to seal. Repeat the process with the remaining wrappers and filling.
Step Three
In a large pot, bring the chicken broth and water to a gentle boil. Add the dumplings in batches, cooking them for about 3-4 minutes or until they float to the surface and are fully cooked. Remove the cooked dumplings with a slotted spoon and set aside.
Step Four
(Optional) If you prefer fried dumplings, heat vegetable oil in a pan over medium heat. Fry the boiled dumplings until they are golden and crispy on the outside, about 2-3 minutes per side.
Step Five
Serve the dumplings in a bowl with a ladle of hot broth. Optionally, serve with chili oil, soy sauce, vinegar, and garnish with chopped cilantro.
