Fish Potstickers

Fish Potstickers

by Lesa Ford 1 year ago
0 (0)
25 minutes
203.4 kcal
23.9 g carbs
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Description

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).

Ingredients
  • 1 pound whitefish fillets, skinned and deboned
  • 2 carrots, chopped
  • 6 scallions, chopped
  • 1 large egg white
  • 4 teaspoons soy sauce
  • 2 tablespoons cilantro leaves
  • 4 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 2 teaspoons chile oil
  • 1 teaspoon salt
  • 1 teaspoon freshly grated ginger
  • ¼ teaspoon freshly ground black pepper
  • 1 (16 ounce) package 3-inch round wonton wrappers
  • 2 tablespoons vegetable oil
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Nutrition Facts
serving: 36 potstickers
calories: 203.4 kcal
carbohydrates: 23.9 g
protein: 11.6 g
saturated fat: 1 g
cholesterol: 26.1 mg
sodium: 540.6 mg
fiber: 1.3 g
sugar: 0.8 g