In a food processor, finely chop the mushrooms. Add
the veal, oyster sauce and sambal oelek. Pulse until smooth.
Place about 1 tsp of filling on each wonton wrapper.
Moisten the edges of the wrapper with water and fold up
to form a bundle, pinching the dough to seal. This recipe makes about 36 dumplings. Keep 12 dumplings for the recipe. Freeze the remaining dumplings on a plate lined with parchment paper. Once frozen, keep them in a freezer bag
for another recipe. Will keep frozen for up to three months.
In a pot of salted boiling water, cook the wontons for
3 to 4 minutes or until al dente. Drain. Transfer to a lightly
oiled baking sheet.
In a saucepan over medium heat, brown the onion, garlic and ginger in the oil. Add the broth, soy sauce, sesame oil and sambal oelek. Bring to a boil. Add the snap peas and cook for about 3 minutes or until al dente. Adjust the seasoning.
Meanwhile, sprinkle the salmon with the sesame seeds.
In a non-stick skillet, brown the salmon in the oil for about
2 minutes on each side or until the desired doneness.
Season with salt and pepper.
Pour the broth into bowls. Add 3 wontons per bowl. Place a piece of salmon in the centre of each bowl. Garnish with cilantro leaves.
The wonton and broth freeze well, separately.
To keep the broth clear, cook the dumplings separately in a pot of salted boiling water.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.