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Apr 26 / JW

Salmon Potstickers with Soy and Ginger

salmondumpling1

My dad first started making potstickers a few years back, and they quickly became one of his favourite things to cook(and my favourite things to eat!). While they are slightly time consuming, they are worth it, trust me. I love salmon in sushi rolls, so I thought I would try making my dad’s potstickers using salmon, and I loved how they turned out. I think you will too!

I got some beautiful Tasmanian wild salmon for this, and make sure you get good quality salmon too since it tastes much better, and is better for you.

The addition of snow pea sprouts really adds a crunch a freshness as well, so if you can find them you should definitely use them.

Start by skinning the salmon: turn skin side up  and carefully hold the skin in one hand while you run your knife under with the other. They key to cutting fish is to use long strokes, otherwise you will destroy it, trust me. Once the skin is removed, check for any remaining bones, then cut into a fine dice.



Place in a bowl and add soy, lime, mirin, spring onion, snow pea sprouts, chili, ginger and garlic. Mix together and set aside so the flavours can meld together.

Next, you’ll need a nonstick tray, a small dish with warm water, and your wonton skins. You can find these in any asian market in round or square, and you can use either. I used the round ones here. Carefully take a small amount(maybe a tsp) of your filling and place in the middle, then run your index finger around the edge with the water and carefully bring the edges together.

I usually start in the middle and work to the outside. The key is to get any air pockets out, and to make sure they are sealed. Here is what it looks like(extreme closeup style!):

You can fold the edges however you like, and I am definitely no dumpling artist, but here are what a couple might look like:

So have fun with it, just make sure you get the air out and the edges sealed and you are good to go. Next steam the dumplings a few at a time in a steamer basket or bamboo steamer, whatever you’ve got. At the same time, heat a heavy pan to med-high and add some grapeseed oil(or other high smoke point oil).

As the dumpling steam(for about 3-4 minutes) remove and place into oil. Obviously be careful as the oil will be hot and will spatter. You don’t have to fry them at all, but this is how my dad does it, and I think its nice to have the soft steamed side, but also the crunchy side too. But, if you just want them steamed then that’s ok too.

Once they are browned on one side, set on some kitchen paper, and repeat until all the dumplings are done.

Mix soy, rice wine vinegar, sugar, spring onion, and sesame oil together for sauce(or use your favourite). Enjoy:)

Thanks Dad, and Happy Birthday!

Here’s the Recipe:

Salmon Potstickers

Ingredients

  • 2 Fillets Fresh Salmon(sashimi grade)
  • 2 Spring onions, thinly sliced(one for sauce)
  • 1tsp Ginger, finely diced
  • 1 Clove Garlic, chopped
  • 1 Red Chili, seeded and finely diced
  • 20 Wonton skins(round or square)
  • 2Tbl Snow pea sprouts, ends trimmed and chopped
  • 1tsp Soy Sauce
  • 1tsp Mirin
  • 1tsp Fish Sauce
  • 1/4 lime, juiced
  • For Sauce:
  • 2 Tbl Soy Sauce
  • 2 Tbl Rice Wine Vinegar
  • 1tsp sugar
  • 1/2 Lime, juiced
  • 1tsp Sesame Oil

Cooking Directions

  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).
  5. 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.
  6. 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.
  7. Fry on one side until brown,about 2 minutes. Use paper towel for any excess oil.
  8. Mix together soy, rice wine vinegar, sugar, green onion, sesame seed oil, and lime juice for dipping sauce.
  9. Serve

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  1. Emily / Apr 28 2011

    Ooh, I never thought to do salmon! How clever! That looks delish.

  2. Elaine / Jul 18 2013

    I made salmon patties the other day for supper with an asian flavour and my daughter said how they reminded her a bit of the gyozas that I sometimes make. (with pork) I’m in BC Canada so salmon is a bit prolific here and we are currently trying to eat more fish soooooo I thought why not make gyozas with the salmon. I hunted down a recipe and found several, but this one is most like teh flavours I was looking for. (Peas shoots are a brilliant idea!!) Thank you for this!

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