Fish Potstickers

My husband nets herring every year in Northern Minnesota, and this is a great way to use it! Any whitefish will work. These make a great appetizer or a meal served with an Asian slaw. Garnish with 2 chopped scallions and serve with dipping sauce (see recipe in footnote).

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 203 Calories

Ingredients

• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 teaspoons sesame oil
• 4 teaspoons soy sauce
• 1 large egg white
• 1 teaspoon freshly grated ginger
• 2 teaspoons chile oil
• 6 scallions, chopped
• 2 tablespoons cilantro leaves
• 1 pound whitefish fillets, skinned and deboned
• 1 (16 ounce) package 3-inch round wonton wrappers

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.