Fish Potstickers
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Fish Potstickers

1. Whitefish fillets, skinned and deboned - 1 pound
2. Carrots, chopped - 2
3. Scallions, chopped - 6
4. Large egg white - 1
5. Soy sauce - 4 teaspoons
6. Cilantro leaves - 2 tablespoons
7. Garlic, minced - 4 cloves
8. Sesame oil - 2 teaspoons
9. Chile oil - 2 teaspoons
10. Salt - 1 teaspoon
11. Freshly grated ginger - 1 teaspoon
12. Freshly ground black pepper - ¼ teaspoon
13. 3-inch round wonton wrappers - 1 (16 ounce) package
14. Vegetable oil - 2 tablespoons

How to cook deliciously - Fish Potstickers

1. Stage

Heat a skillet over medium heat. Add fish. Cook, flipping halfway, until lightly browned and flakes easily with a fork, 7 to 10 minutes.

2. Stage

Place 1/2 the fish in a food processor. Add carrots, scallions, egg white, soy sauce, cilantro, garlic, sesame oil, chile oil, salt, ginger, and black pepper. Process until a paste forms; transfer to a bowl. Roughly chop remaining fish and add to the bowl.

3. Stage

Place 1 tablespoon fish paste into the center of a wonton wrapper. Moisten the edge with water; fold wrapper over the filling and press to seal, making pleats along the edge of the dumpling. Repeat with remaining filling and wrappers. Cover dumplings with a damp kitchen towel to keep from drying out.

4. Stage

Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange 1/2 the dumplings tightly together in the skillet. Cook until deep golden brown, about 2 minutes. Add 1 cup hot water, cover, and cook until water has mostly evaporated and dumplings are tender, 4 to 5 minutes. Reduce heat to medium, uncover, and cook until remaining water evaporates, about 3 minutes more. Repeat with remaining dumplings.