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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
Makes approx 20
- 2 fillets- fresh salmon
- 1 teaspoon ginger
- 1 clove garlic, chopped
- 1 red chilli, diced
- 20 wonton skins
- 3 spring onions, diced(1 for sauce)
- 2 tablespoons snowpea sprouts
- 1 teaspoon soy sauce(or tamari)
- 1 teaspoon mirin
- 1 teaspoon fish sauce
- 1/4 lime, juiced
- For Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1/2 lime, juiced
- 1 teaspoon toasted sesame oil
- Remove skin from salmon fillets and finely dice.
- add soy, mirin, lime juice and fish sauce to a medium bowl with salmon
- finely chop ginger, garlic, chili, green onion, snowpea sprouts and add to bowl. Stir to combine.
- 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.
- 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.
- Mix together soy, rice wine vinegar, sugar, green onion, sesame seed oil, and lime juice for dipping sauce.