- 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.