Laksa salmon envelope dumplings

Ready in 45 mins / Makes 20

400g boneless, skinless salmon, finely

chopped

1 spring onion, finely

chopped ½ cup finely chopped

water chestnuts ¼ cup chopped

coriander leaves 4 tsp laksa paste 1 Tbsp soy sauce 1 Tbsp cornflour 2 tsp finely grated fresh

ginger 1 tsp sugar ½ tsp salt A pinch of fine white

pepper 20 square dumpling

wrappers

TO SERVE (optional) Japanese mayonnaise Coriander leaves, chopped Black and white sesame seeds Microgreens

Pickled ginger

Soy vinegar dipping sauce

Stir together all ingredients except wrappers and serving ingredients. Place 1 Tbsp of filling (about 20g) in the centre of a dumpling wrapper, ensuring at least a 1½cm border of wrapper around the edges. Wet your finger with water and run it around the border, then bring up the corners, join at the top and pinch the edges firmly together to seal. Repeat with remaining wrappers and filling.

Steam until cooked through and springy to the touch (about 8 minutes). Squiggle with mayonnaise and scatter with coriander, sesame seeds and microgreens, if desired.

Serve hot with pickled ginger and dipping sauce.

Match this with ... Martinborough Vineyard Te Tera Sauvignon Blanc 2021 ($23)

So pale, it’s like having glossy white gold in your glass and it erupts with lemongrass, bruised basil, peach and punchy, crunchy green apple and lime layers with each sip. Its bracing freshness washes across the creamy laksa flavours and the fatty richness of the salmon superbly well. Martinborough sauvignon blanc has its own style, being more floral and citrus-forward than some of the more commercial, squinty, southern examples. martinboroughwinemerchants.co.nz