Lunchbreak: Fish dumplings, prepared by chef Terry French

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Chef Terry French

Chef Terry French is participating in a demo at the National Restaurant Association’s World Culinary Showcase taking place at the National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place from May 21-24.

Fish Dumplings

1 pound snapper filet (fine mince)
20 egg dumpling wrappers
2 egg wash, whisked
2 cloves garlic, minced
2 oz ginger, minced
1 lime, juiced
2 Tbs coconut oil
2 Tbs cilantro, minced
lime wedges for serving
salt and pepper, to taste

Mince snapper fine and then all ingredients and mix together except egg wash. Form in dumpling wrappers with teaspoon, just enough to fill the center. Brush edges with egg wash, then press edges together. Let rest. Add to boiling water for 2 minutes or until they float to the surface. Remove and let drain. Place dumpling in coconut oil over medium heat. Sear until golden brown on each side. Place on plate and serve with fresh lime wedge to squeeze over dumpling.

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