Salmon & Ginger Dumplings with Citrus Soy Dip
Tender salmon dumplings pan-fried to golden crispness, served with a bright citrus-soy dipping sauce.
- Prep30 min
- Cook15 min
- Total45 min
- DifficultyMedium
- Servings4
These salmon potstickers are a fresh twist on the classic pork version. The filling combines finely diced salmon with ginger, garlic, chili, and snowpea sprouts for a light yet flavorful bite.
Steamed first to cook the filling, then pan-fried until the bottoms are crispy and golden. The dipping sauce—made with soy, rice vinegar, lime, and a touch of sesame oil—balances the richness of the fish perfectly.
Ingredients
Servings
For Sauce
Converted amounts are rounded.
Method
- Remove the skin from the salmon fillets and finely dice the flesh.
- In a medium bowl, combine the diced salmon with soy sauce, mirin, lime juice, and fish sauce.
- Finely chop the ginger, garlic, chili, 2 spring onions, and snowpea sprouts. Add them to the bowl and stir everything together.
- Place about 1 teaspoon of filling in the center of a wonton wrapper. Dip your finger in warm water (or egg wash) and moisten the edges. Fold and press firmly, squeezing out any air pockets. Repeat with the remaining wrappers and filling.
- Arrange the dumplings on a tray. Steam them in a steamer basket or bamboo steamer for 3–4 minutes.
- Heat a skillet over medium-high heat and add a little grapeseed oil (or another oil with a high smoke point). Carefully place the steamed dumplings in the hot pan. Fry on one side until golden brown, about 2 minutes. Blot excess oil with paper towel.
- For the dipping sauce, mix together soy sauce, rice wine vinegar, sugar, the reserved chopped spring onion, toasted sesame oil, and lime juice.
- Serve the potstickers warm with the dipping sauce on the side.
💡 Tips
- Make sure the wonton wrappers are well sealed to prevent filling from leaking during steaming.
- If you don't have a steamer, you can place the dumplings in a single layer in a skillet, add a splash of water, cover, and steam until cooked through.
- For extra crispiness, after steaming you can pan-fry the dumplings on both sides.
Inspired by a recipe from Food52