Author Notes
A variation on the classic potsticker. My dad taught me how to make these using the classic pork filling. They are absolutely delicious, I know you'll love them. —DailyMeals
Ingredients
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2
fillets- fresh salmon
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1 teaspoon
ginger
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1
clove garlic, chopped
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1
red chilli, diced
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20
wonton skins
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3
spring onions, diced(1 for sauce)
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2 tablespoons
snowpea sprouts
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1 teaspoon
soy sauce(or tamari)
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1 teaspoon
mirin
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1 teaspoon
fish sauce
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1/4
lime, juiced
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For Sauce:
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2 tablespoons
soy sauce
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2 tablespoons
rice wine vinegar
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1 teaspoon
sugar
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1/2
lime, juiced
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1 teaspoon
toasted sesame oil
Directions
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Remove skin from salmon fillets and finely dice.
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add soy, mirin, lime juice and fish sauce to a medium bowl with salmon
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finely chop ginger, garlic, chili, green onion, snowpea sprouts and add to bowl. Stir to combine.
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Place about a tsp of filling in a wonton wrapper(can be square or round). Dip your finger in a little dish of warm water(or egg wash) and run around the edge of the dumpling. Press together, making sure to remove any air pockets.
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Set aside on a tray. Next steam the dumplings in a steamer basket or bamboo steamer for approx 3-4 minutes. Heat a skillet to medium high, and add grapeseed oil(or other high smokepoint oil)and as the dumplings get steamed, carefully place in the hot pan. Fry on one side until brown,about 2 minutes. Use paper towel for any excess oil.
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Mix together soy, rice wine vinegar, sugar, green onion, sesame seed oil, and lime juice for dipping sauce.
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Serve
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