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
fillets- fresh salmon
clove garlic, chopped
red chilli, diced
spring onions, diced(1 for sauce)
soy sauce(or tamari)
rice wine vinegar
toasted sesame oil
In This Recipe
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.