Five-Spice Broth with Salmon & Onion Dumplings

This was easy to make.  I would say even relaxing to make.  You can make both the soup and the dumplings ahead of time, but do not cook the dumplings in the broth until you are ready to serve.  It also does not reheat well.  Jim thought the broth would make the best won-ton soup.  So, tomorrow as I have over half a package of wrappers left, I am going to go to the store and buy pork to make regular wontons.  I will freeze them and then make batches of this broth and freeze it.  Then when he is in the mood for some wonton soup, he can fix his own.  This recipe comes from Williams Sonoma, Soup of the day and serves 4.  I would say 4 as a first course.  Jim ate 3 of the servings.

Ingredients:

2T canola oil

1 large shallot, minced

1 ½ t peeled and minced fresh ginger

¼ t Chinese five-spice powder

4C chicken broth

Salt

For the Dumplings

¼ # salmon fillet, skin and pin bones removed

2 green onions, white and pale green parts

½ t canola oil

Salt and pepper

20 wonton wrappers

2 green onions, dark parts, only

Directions:

1.      In a large saucepan warm the 2 T of canola oil over medium heat. 

2.      Add the shallot and ginger and sauté for 3 minutes. 

3.      Add the 5 spice powder, the broth, 2 cups of water, and 2 t salt.  (I thought it was a little salty, so I would cut back to one for me.  Jim thought it was fine.)

4.      Bring to a boil and reduce the heat to simmer for 15 minutes, uncovered. 

5.      Remove from the heat until ready to cook the dumplings.

6.      To make the dumplings, put the salmon, onions, canola oil and ¼ t of salt and pepper in the food processor.  Pulse until finely chopped.

7.      Place approximately 1 t of mixture in the middle of the 20 wontons.  Place them all on a surface at once so you can fill evenly. 

8.      Apply a small amount of water to the edges of the wrapper.  Fold the wrapper diagonally pressing out air bubbles as you press to seal.  Take the 2 points on the longest sides of the triangle and fold so that the tips meet.  Apply a small amount of water and press to stick them together.  Place each on parchment paper as you complete them. 

9.      Return the soup to a simmer.  Carefully add the dumplings and cook until just tender, 3 minutes. 

10.  Add the chopped dark green onions and serve immediately.