For the salmon:

1. Season salmon with salt and pepper to taste (we also added onion powder and garlic powder)

2. Cut your salmon into approximately two-inch cubes

3. Pan-fry your salmon for 2-3 minutes on each side (we like ours medium rare but leave for longer for a more well-done salmon) (Also note, salmon will cook slightly further once wrapped)

4. Remove salmon and place on paper towel to cool and drain excess oil

For the dumpling sauce:

1. Add equal soy sauce and vinegar to a mixing bowl

2. Add a couple drops of sesame oil

3. Add chili garlic to taste

4. Add a small dollop of ginger paste (or fresh minced ginger)

5. Chop or cut chives and add to sauce

6. Mix

For the dumplings:

1. Cut and prepare your avocado and jalapeno slices

2. Wet your rice paper in cold water for 2 seconds and remove (paper will soften gradually while assembling)

3. Place on a smooth surface that wont stick

4. Brush a small dollop of kewpie mayo on one half of wrapper (this is for added creamy taste and can be left out)

5. Place your jalapeno slice first, on one half of the wrapper with mayo

6. Add your salmon, then chive, then avocado slices

7. Fold over your rice paper pieces to make a small pouch. Feel free to cut off excess sides if necessary

8. Create a cornstarch slurry: add cold water and cornstarch to a mixing bowl, mix

9. Add frying oil (avocado or vegetable oil) to a pan and heat up

10. Brush or dip dumplings in slurry and pan fry on all sides till crispy

11. Remove and let sit for a minute to cool 

12. Enjoy!