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    Home » Recipes » Fish

    Seafood Potstickers

    Published: Dec 22, 2020 Modified: Dec 22, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Inside a salmon potsticker.

    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.

    Inside a salmon potsticker.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Seafood Potsticker FAQs
    5 More Snacky Meals
    6 Seafood Potstickers

    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

    Ingredients for seafood dumplings.

    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.

    Diced salmon in a bowl.

    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.

    Folding dumplings with pleats.

    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.

    Dumplings in a pan.

    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.

    Dumplings in a pan with crispy bottom.

    Gently peel them from the pan and serve with the dipping sauce.

    Seafood Potsticker FAQs

    Are gyoza wrappers the same as wonton wrappers?

    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.

    How long do I cook seafood potstickers?

    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.

    Cooked potstickers on a plate with dipping sauce.

    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:

    • Kabocha Squash Egg Rolls
    • Purple Sweet Potato & Cabbage Dumplings
    • The Best Marinated Tofu & Tofu Musubi
    • Vegetable Dumplings - Potstickers w/ Any Veggies

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Inside a salmon potsticker.
    Print Recipe
    5 from 1 vote

    Seafood Potstickers

    Easy seafood potstickers make a great appetizer or a main meal. Using gyoza wrappers for ease, you'll quickly have a healthy, tasty meal. I usually use salmon, but you can use any fish!
    Prep Time40 mins
    Cook Time10 mins
    Total Time50 mins
    Course: Appetizer, Main
    Cuisine: American, Asian
    Diet: Kosher
    Servings: 4
    Calories: 694kcal
    Author: Candice

    Equipment

    • Non-Stick Pan

    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.

    Nutrition

    Calories: 694kcal | Carbohydrates: 67g | Protein: 46g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 1057mg | Potassium: 973mg | Fiber: 2g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 5mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
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