Homemade Salmon Dumplings

For the Dumplings –  1 package Wonton wrappers about 50 wrappers –  2 lbs salmon filet I used Copper River Salmon – 4 scallions minced –  2 garlic cloves minced –  2 tbsp soy sauce –  2 tsp ginger grated – zest of 1 lime –  1 tsp sesame oil plus more for oiling pan –  ½ tsp salt –  ⅛ tsp red pepper flakes

To Garnish: – 1 tsp Sesame seeds –  2 Scallions For the Dipping Sauce –  ¼ cup Soy sauce –  1 – 2 tbsp Sweet Chili Sauce –  1 tsp Lime juice –  1 tsp  Rice Wine Vinegar –  ½ tsp  Chili Oil – ¼ tsp red pepper flakes if desired

Prep the Salmon 1. Remove the skin from the salmon if needed. 2. Finely mince the salmon. 3.  In a bowl, whisk the garlic and scallions with the soy sauce, ginger, lime zest, sesame oil, salt and red pepper flakes. 4. Fold in these minced salmon to combine.

Prep the Dumplings 5. On a clean work surface, arrange wrappers. 6. Place one teaspoon of filling in the center of each wrapper. 7.  Gently  brush the edged of the wrapper lightly with water and fold the wrapper  together, pinching to seal, making pleats if desired. 8. Repeat until all the filling has been used up.

Cook the Dumplings 9. When ready to cook, place 1 to 2 tablespoons of sesame oil in an 8″ skillet preheated to medium. 10. Nestle  about 6 dumplings in the skille, Crisp the bottoms. 11. Carefully,  because the oil will pop, pour just enough water to sit about a  quarter-inch high, covering only about a quarter of the dumplings,

12. Cover and cook another 3 to 5 minutes. 13. Remove the lid and allow the remaining water to evaporate. 14. Meanwhile,  whisk the dipping sauce ingredients together in a bowl. Season with more chili sauce depending on how hot you like it. 15. Serve the potstickers with thinly sliced scallions, toasted sesame seeds and dipping sauce.