Homemade Salmon Dumplings
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Making potstickers has been a favorite recipe of mine for years.
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Inspired by a beautiful sockeye filet, I used it as the base with ginger, scallions and other traditional flavors for light perfectly steamed and toasted potstickers.
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Ingredients
- Wonton wrappers
- Salmon filet
- Scallions
- Garlic
- Soy sauce
- Ginger
- Zest of lime
- Sesame oil
- Salt
- Red pepper flakes
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INSTRUCTIONS
Remove the skin from the salmon if needed. Finely mince the salmon.
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In a bowl, whisk the garlic and scallions with the soy sauce, ginger, lime zest, sesame oil, salt and red pepper flakes.
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Fold in these minced salmon to combine. On a clean work surface, arrange wrappers. Place one teaspoon of filling in the center of each wrapper.
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Gently brush the edged of the wrapper lightly with water and fold the wrapper together, pinching to seal, making pleats if desired.
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Repeat until all the filling has been used up. When ready to cook, place 1 to 2 tablespoons of sesame oil in an 8″ skillet preheated to medium.
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