Homemade Salmon Dumplings

Making potstickers has been a favorite recipe of mine for years.

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.


- Wonton wrappers - Salmon filet - Scallions - Garlic - Soy sauce - Ginger - Zest of lime - Sesame oil - Salt - Red pepper flakes


Remove the skin from the salmon if needed. Finely mince the salmon.

In a bowl, whisk the garlic and scallions with the soy sauce, ginger, lime zest, sesame oil, salt and red pepper flakes.

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.

Gently brush the edged of the wrapper lightly with water and fold the wrapper together, pinching to seal, making pleats if desired.

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.

Swipe Up For The Full Recipe!


Large Radish
Large Radish