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Salmon Potstickers on a black plate with sliced scallions and sesame seeds garnish

Homemade Salmon Potstickers

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!
Course Appetizer
Cuisine asian
Prep Time 1 hour
Cook Time 25 minutes
Servings 12
Calories 131kcal


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 tablespoon soy sauce
  • 2 teaspoon ginger grated
  • zest of 1 lime
  • 1 teaspoon sesame oil plus more for oiling pan
  • ½ teaspoon salt
  • teaspoon red pepper flakes

To Garnish:

  • 1 teaspoon Sesame seeds
  • 2 Scallions

For the Dipping Sauce

  • ¼ cup Soy sauce
  • 1 - 2 tablespoon Sweet Chili Sauce
  • 1 teaspoon Lime juice
  • 1 teaspoon Rice Wine Vinegar
  • ½ teaspoon Chili Oil
  • ¼ teaspoon red pepper flakes if desired


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.
  • Nestle about 6 dumplings in the skillet, so that they stand with the folded edges pointing up without touching one another. Crisp the bottoms, 3 to 5 minutes.
  • 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, into the skillet along the side of the pan.
  • Cover and cook another 3 to 5 minutes.
  • Remove the lid and allow the remaining water to evaporate.

Make the Dipping Sauce

  • Meanwhile, whisk the dipping sauce ingredients together in a bowl. Season with more chili sauce depending on how hot you like it.
  • Serve the potstickers with thinly sliced scallions, toasted sesame seeds and dipping sauce.


These dumplings can be cooked fresh or cooked directly from frozen. Add a little extra time during the steaming process, as needed, if frozen. See notes about on how to successfully freeze in batches.
Pair these dumplings with fried rice, egg rolls or sushi.
Finding dumpling wrappers can be tricky. I often find them in the cold cases near the tofu at local markets or in Asian markets. Make sure you grab the round wrappers, not square ones. 


Serving: 1g | Calories: 131kcal | Carbohydrates: 4g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 616mg | Potassium: 404mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg