Filled travel bags

Cassandra Brock
3.5 2
40 mins
40 mins


Servings: 4
  • 1 Fennel Tuber
  • 1 collar Spring onions
  • 400 g Salmon fillet
  • 7-10 Tbsp juice of 1/2 lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 16 rice dough plates


  1. 1

    Fennel and spring onions clean, wash and, except for the green of the spring onion, finely dice. Wash the salmon, dab dry and chop finely. Mix everything together. Season to taste with lemon juice, salt and pepper.

  2. 2

    Blanch the spring onion green in plenty of boiling water for two minutes and then rinse. Soak two rice dough plates in cold water for five minutes each. Place on the work surface and dab dry.

  3. 3

    Put one to two tablespoons of salmon vegetables in the middle. Carefully chamfer the protruding edge of the dough to form a sachet and tie it together with the onion green. Place on a sieve insert. Heat some water in a saucepan, hang the sieve with the rice bags over it and steam covered for ten minutes.

  4. 4

    Soy sauce and Chinese sweet and sour sauce are delicious with the filled rice dumplings.