Homemade Salmon Dumplings

These dumplings are pan-seared and steamed for that perfect crispy bite with umami layered filling of fresh sockeye. They can be made ahead and frozen so you can grab them when the craving hits!


For the Dumplings: - Wonton wrappers - Salmon filet - Scallions - Garlic cloves - Soy sauce - Ginger - Lime - Sesame oil - Salt


Prep the Salmon: 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. Prep the Dumplings: 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.

Cook the Dumplings: When ready to cook, place 1 to 2 tablespoons of sesame oil in an 8″ skillet preheated to medium.

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