Ingredients
Norwegian salmon (1000 g / about 2.2 lbs), flour 500 g (about 4 cups), chives 150 g (about 1 1/2 cups chopped), pork skin aspic 50 g (about 1/4 cup), eggs 100 g (about 2 large eggs).
Seasonings
Salt, MSG, white pepper, sugar, carrot, and vegetable juice, each to taste.
Instructions
1. Combine 500 g (about 1 lb) of all-purpose flour with water to form a dough and let it rest. Meanwhile, marinate the salmon with scallions, ginger, a pinch of MSG, and cooking wine for about 30 minutes.
2. After 30 minutes, roast the salmon until golden brown, then cut into small cubes. Add chives, salt, MSG, sugar, white pepper, and other seasonings, mixing well to form the soup dumpling filling. Divide the rested dough into three portions, roll each into a wrapper about 1 inch in diameter, and fill with approximately 6 mm of filling. Pleat into small soup dumpling shapes, place in a steamer basket, and steam for about 5 minutes until cooked through.