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1
Simmer the pork fat in water to cover for 15 minutes.
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2
Drain, allow to cool, and chop finely.
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3
Cut the salmon into a small dice.
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4
Put all the ingredients, except the wonton skins, into a mixing bowl and stir in one direction until mixed.
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5
Spread a wonton skin in front of you.
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6
Put 1 teaspoon of the filling in the center of the skin.
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7
Dampen the edges of the skin with water and fold in half, pressing the edges to seal.
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8
Then, with the folded edge facing you, pull the bottom corners directly down, fold them over one another slightly, and pinch to seal.
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9
The resulting dumpling should look like a nurse's cap.
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10
Repeat until filling has been used.
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11
Bring a large quantity of water to a boil.
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12
When rapidly boiling, add the wontons (not so much that the water will stop boiling, about half), and cook for 3 to 4 minutes or until opaque.
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13
Remove, drain, and serve over or with the Coconut Curry Sauce.
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14
Note: The wontons can be made up to a day ahead and kept refrigerated, lightly covered on a sheet tray.
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15
In a pinch they can be frozen and added to the boiling water frozen.
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16
(They'll take slightly longer to cook.)
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17
Heat a saucepan and add the curry paste.
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18
Saute very briefly.
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19
Add the coconut milk and chicken stock, and simmer until the sauce reduces by one-third.
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20
Set aside.
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21
While boiling the dumplings, reheat the coconut milk mixture; add the fish sauce and lime juice and, when the dumplings are done, drizzle the sauce generously over a serving plate.
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22
Sprinkle with the fresh cilantro.
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23
Arrange the dumplings over the sauce and serve.
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24
Note: You may also stir the cilantro into the sauce and serve it on the side, allowing each diner to help herself.
