How to Make Fish Potstickers - A Step-by-Step Guide

Fish potstickers are a popular and delicious dish that originated in China. They are a type of dumpling that is filled with a savory mixture of fish, vegetables, and spices, and then pan-fried until crispy on the bottom. The result is a flavorful and satisfying bite-sized treat that is perfect for snacking, appetizers, or a main course.

There are countless variations of potstickers, but fish potstickers are a particularly unique and tasty option. The tender and flaky texture of the fi...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 36 potstickers

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

    203 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Cholesterol: 26mg
    • Sodium: 541mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 12g
    • Vitamin C: 3mg
    • Calcium: 40mg
    • Iron: 2mg
    • Potassium: 226mg