If you haven’t yet tried Seafood Potstickers, you’re missing out. Sometimes you get a dumpling craving – they’re warm, filling, and oh-so delicious. The filling is super easy to make – your favorite fish, scallions, soy sauce, white pepper, and ginger. Plus, these potstickers use gyoza wrappers for ease and pan-fried for that crispy bottom.
Why You’ll Love This Recipe
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 is 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 to 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 gyoza wrappers.
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, 1/2 cup of thinly sliced scallions, 4 teaspoons of soy sauce, 1/2 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 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
Add 1.5 tbsp 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 1/4 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.
More Lipsmacking Dumplings
A delicious filling can take many forms as you’ll find in these recipes!
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Seafood Potstickers
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Ingredients
- 1.5 lbs. salmon or other fish, skinned and finely diced
- ½ cup scallions finely sliced, ~1 bunch
- 4 tsp soy sauce or coconut aminos
- ½ tsp white pepper
- 1 tbsp fresh ginger finely grated
- 1 package wonton wrappers ~52 sheets
- 1.5 tbsp oil
- water
Dipping Sauce
- ½ cup black vinegar or rice vinegar and soy sauce
- 1 tbsp fresh ginger grated
- 2 tbsp 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 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
- Add 1.5 tbsp 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 1/4 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.