Fish Potstickers

Name: Fish Potstickers
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; 1/4 teaspoon freshly ground black pepper; 1 (16 ounce) package 3-inch round wonton wrappers; 2 tablespoons vegetable oil

14 ingredients

4 steps

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
1/4 teaspoon freshly ground black pepper
1 (16 ounce) package 3-inch round wonton wrappers
2 tablespoons vegetable oil

Directions

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

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

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

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.