Easy Salmon Potstickers

These potstickers come together really quickly and they cook really fast. Make a large batch and freeze them for an easy weeknight dinner or quick appetizer.

First tip for making potstickers, use a blender to combine the filling. This brings all of the flavors together and ensures even cooking.

Next, use a one tablespoon scoop to measure out the filling onto the wanton wrappers. Again, it ensures the filling is evenly distributed and the wantons don’t end up overfilled.

You’ll need to work quickly, in small batches to prevent the wantons from drying out. Lay out six wrapper on your work surface. Add a tablespoon of filling to each. Then use your finger to wet two edges of the wrapper.

Fold the wrapper into a triangle and seal tightly.

Place your completed potstickers on a parchment lined baking sheet until ready to cook. Or cover the uncooked potstickers with plastic wrap and freeze in a single layer for one to two hours, until firm. Then transfer to a freezer back and store for up to three months.

To cook from fresh or frozen, heat a tablespoon of oil in a nonstick skillet. Add 8 to 12 potstickers to the pan and allow to crisp, about two minutes. Add 1/3 cup of vegetable stock and quickly cover the pan with a lid. Cook until the broth has evaporated.

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Salmon Potstickers

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course

Equipment

  • Blender

Ingredients
  

  • 30 Wanton Wrappers
  • Avocado Oil
  • 1 cup Vegetable Stock divided

For the Filling

  • 5 oz Slaw Mix
  • 3.5 oz Shiitake Mushrooms
  • 4 Green Onions
  • 1 inch Ginger peeled
  • 2 cloves Garlic peeled
  • 1 large Egg Yolk
  • 1 lb Salmon skin removed and roughly chopped
  • 1 tbsp Coconut Aminos
  • 1 tsp Rice Wine Vinegar
  • 1 tsp Rice Wine
  • 2 tsp Toasted Sesame Oil
  • 1 tsp Asian Chili Sauce

For Sriracha Dipping Sauce

  • 1/2 cup Mayonnaise
  • 1 tbsp Lime Juice
  • 1 tbsp Sriracha Sauce

Instructions
 

For the Filling

  • Add all of the filling ingredients to a blender. Process until combined but do not puree.

For the Dumplings

  • Working in small batches, not more than six at a time, lay out wanton wrappers. Add 1 tablespoon of filling to each wrapper. Dip your finger in water and wet two sides of the wanton wrapper. Fold the wrapper over the filling to create a triangle and seal the edges completely.
  • Place the completed wantons on a baking sheet lined with parchment paper.
  • To cook, heat 1 tablespoon of avocado oil in a large skillet, over medium-high heat until it shimmers. Add eight to twelve wantons to the pan. Cook until golden brown, about two minutes.
  • Reduce the heat to low. Carefully add 1/3 of a cup of vegetable stock to the pan and immediately cover the pan with a lid.
  • Cook until the stock has completely evaporated. Remove the potstickers to a plate for serving.

For the Dipping Sauce

  • In a small bowl, combine the sauce ingredients and stir until smooth.
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