Sometimes you get a dumpling craving - they’re warm, filling, and oh so delicious. But this time, instead of a classic pork dumpling, try these seafood dumplings instead! The filling is super easy to make - it’s just your favorite fish, scallions, soy sauce, white pepper, and ginger.
Plus, these gyoza potstickers are wrapped in gyoza wrappers for ease and pan-fried for that crispy bottom.
Why this Recipe Works
Using gyoza wrappers is a wonderful shortcut. They are already the perfect thickness and make this recipe easy enough for a weeknight dinner.
I usually use salmon when I make these, but you can use your favorite fish. A fish filling for dumplings are a heavenly combination. The filling is so savory and full of amazing flavors like ginger and soy sauce.
Seafood dumplings are so underrated - they’re not difficult to make, especially with the gyoza wrapper shortcut and the taste is just awesome. The crispy gyoza potsticker bottom also makes a great texture match the soft salmon inside.
Ingredients & Substitutions
salmon - I usually use salmon in this recipe and it's wonderful. However, you can substitute with your favorite fish like mahi-mahi, albacore, swordfish, or tilapia.
gyoza wrappers - made from flour, salt, water, and sometimes a thickener or oil. They provide the shortcut in this recipe. You can find them in the frozen section of an Asian grocery store. You can also make your own.
white pepper - provides more of an earthy flavor than black pepper and I prefer it in this recipe. However, you can use black pepper, instead.
How to Make this Recipe
In a medium bowl, mix together the 1.5 pounds of diced salmon, ½ cup of thinly sliced scallions, 4 teaspoons of soy sauce, ½ teaspoon of white pepper, and 1 tablespoon of freshly grated ginger.
In a small bowl, mix together the dipping sauce ingredients: black vinegar (or soy sauce and rice vinegar), freshly grated ginger, and chili oil. Use as much or as little ginger and chili oil as you'd like. Taste it and adjust.
Fill each wonton wrapper with 1 tablespoon of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
Add 1.5 tablespoon of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.
Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.
Cover with ¼ inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.
Gently peel them from the pan and serve with the dipping sauce.
Seafood Potsticker FAQs
Other than the slight difference of gyoza being of Japanese origin and wonton being of Chinese origin, they are practically the same thing and can be used interchangeably in cooking.
You do not want to overcook seafood potstickers or they will be dry. Steam or boil dumplings for 6 minutes. Sear potstickers for 1-2 minutes, then steam them for 4-5 minutes. You can cut one open to test done-ness.
More Snacky Meals
If you love this recipe, check out all the seafood on the blog here. Or try some of these other favorite snacks I enjoy as meals:
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Seafood Potstickers
Equipment
Ingredients
- 1.5 lbs. salmon or other fish, skinned and finely diced
- ½ cup scallions finely sliced, ~1 bunch
- 4 teaspoon soy sauce or coconut aminos
- ½ teaspoon white pepper
- 1 tablespoon fresh ginger finely grated
- 1 package wonton wrappers ~52 sheets
- 1.5 tablespoon oil
- water
Dipping Sauce
- ½ cup black vinegar or rice vinegar and soy sauce
- 1 tablespoon fresh ginger grated
- 2 tablespoon chili oil
Instructions
- In a medium bowl, mix together the salmon, scallions, soy sauce, pepper, and ginger.
- In a small bowl, mix together the dipping sauce ingredients. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.
- Fill each wonton wrapper with 1 tablespoon of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
- Add 1.5 tablespoon of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.
- Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.
- Cover with ¼ inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.
- Gently peel them from the pan and serve with the dipping sauce.
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