Salmon Potstickers

By • April 8, 2011 0 Comments

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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
  1. Remove skin from salmon fillets and finely dice.
  2. add soy, mirin, lime juice and fish sauce to a medium bowl with salmon
  3. finely chop ginger, garlic, chili, green onion, snowpea sprouts and add to bowl. Stir to combine.
  4. 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.
  5. 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.
  6. Mix together soy, rice wine vinegar, sugar, green onion, sesame seed oil, and lime juice for dipping sauce.
  7. Serve

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