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Salmon Potstickers

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


  • Blender


  • 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


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.