Faroese-style Steamed Dumplings

Ingredients

In this Faroese adaptation of the Chinese zhēngjiǎo, we incorporate locally sourced seafood, such as salmon, cod, and shrimp, which are abundant in the Faroe Islands. The traditional Chinese flavors are enhanced with Faroese herbs and spices, giving the dumplings a unique Nordic twist. Additionally, the dumpling wrappers are made with a combination of wheat flour and barley flour, which adds a distinct Faroese touch to the dish. We alse have the original recipe for Zhēngjiǎo, so you can check it out.

• 250g (8.8 oz) salmon fillet, finely chopped 250g (8.8 oz) salmon fillet, finely chopped
• 250g (8.8 oz) cod fillet, finely chopped 250g (8.8 oz) cod fillet, finely chopped
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• 1 tablespoon Faroese seaweed, finely chopped 1 tablespoon Faroese seaweed, finely chopped
• 1 tablespoon Faroese malt vinegar 1 tablespoon Faroese malt vinegar
• 1 teaspoon Faroese sea salt 1 teaspoon Faroese sea salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 30 dumpling wrappers (made with a combination of wheat flour and barley flour) 30 dumpling wrappers (made with a combination of wheat flour and barley flour)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the chopped salmon, cod, and shrimp.
2. 2.
   Add the fresh dill, chives, Faroese seaweed, malt vinegar, sea salt, and white pepper to the seafood mixture. Mix well to combine.
3. 3.
   Take a dumpling wrapper and place a spoonful of the seafood mixture in the center.
4. 4.
   Moisten the edges of the wrapper with water and fold it in half, sealing the edges tightly.
5. 5.
   Repeat the process with the remaining wrappers and filling.
6. 6.
   Prepare a steamer by filling a pot with water and placing a steaming basket or rack inside.
7. 7.
   Arrange the dumplings in the steamer, leaving some space between each dumpling to prevent sticking.
8. 8.
   Cover the steamer and steam the dumplings over medium heat for 10-12 minutes, or until the seafood is cooked through and the dumpling wrappers are translucent.
9. 9.
   Carefully remove the steamed dumplings from the steamer and serve hot.

Treat your ingredients with care...

• Salmon — Ensure the salmon fillet is fresh and free from any bones. Remove the skin before finely chopping.
• Cod — Use boneless cod fillets and finely chop them for a consistent texture.
• Shrimp — Peel and devein the shrimp before using. Chop them into small pieces for even distribution in the dumplings.
• Faroese seaweed — Rinse the seaweed thoroughly before finely chopping. It adds a unique umami flavor to the dumplings.
• Faroese malt vinegar — If Faroese malt vinegar is not available, you can substitute it with apple cider vinegar for a similar tangy taste.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer, line the steaming basket or rack with lettuce leaves or parchment paper.
• Serve the dumplings with a dipping sauce made from a combination of Faroese honey, soy sauce, and a squeeze of lemon for a sweet and tangy flavor.
• Experiment with different seafood combinations, such as adding smoked salmon or mussels, to create your own unique Faroese-style dumplings.
• If you prefer a spicier kick, add a pinch of Faroese dried chili flakes to the seafood mixture.
• Leftover dumplings can be refrigerated and reheated by steaming for a few minutes until heated through.

Serving advice

Serve the Faroese-style Steamed Dumplings as an appetizer or as part of a Faroese-inspired seafood feast. Arrange them on a platter and garnish with fresh dill and chives for an elegant presentation. Provide small dipping bowls filled with the Faroese honey-soy sauce on the side for guests to enjoy.

Presentation advice

Arrange the steamed dumplings on a bed of fresh seaweed or lettuce leaves to add a touch of greenery to the presentation. Serve them in traditional Faroese wooden bowls or on Faroese ceramic plates to showcase the cultural influence.