Salmon Potsticker Gyozas
Known in Japan as Gyoza, these delectable potstickers substitute wild salmon mincemeat in place of the traditional use of ground pork to create a flavorful dumpling that will dazzle your friends and family. Much like a dumpling, gyozas have a thinner wrapper, more finely chopped stuffing and are pan fried to create a wonderful crispy texture that enhances its unique flavors. They make a great appetizer or side dish and they’re fun to make too!
- 1 package circular Gyoza dumpling wrappers
- Water for sealing
- Canola or Avocado oil for frying
- 2 lbs Sockeye Salmon Mince, (thawed)
- 4 scallions , finely chopped, (more for garnish)
- 2 cloves garlic, (minced)
- 3 Tablespoons soy sauce or tamari
- 2 teaspoons fresh ginger, (grated)
- Zest of one lime
- 2 teaspoons Vietnamese fish sauce (optional)
- ½ teaspoon coarse sea salt
- ½ teaspoon fresh red chili, minced or ¼ teaspoon crushed red chili flakes ((optional) )
- ½ teaspoon fresh cracked pepper
- Sesame seeds for garnish
- 2 teaspoons toasted sesame oil
- 3 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 Tablespoon mirin
- 1 teaspoon hot chili oil ((optional) )
- A healthy squeeze of lime juice for brightness and acidity
Begin by placing thawed Sockeye Salmon Mince in a bowl large enough to hold all filling ingredients for mixing.
Add remaining filling ingredients and gently stir until well incorporated. Test filling by cooking a small portion in a frying pan over medium heat until cooked through and check seasoning – adjusting accordingly with salt or soy sauce.
Set aside to marinate.
Place all ingredients in a high sided bowl and whisk vigorously (an immersion blender can be used here to achieve a better emulsification).
If dipping sauce tastes too oily, add rice vinegar to balance.
Set aside while you prepare the dumplings.
Place a tablespoon size portion of the filling in the center of a dumpling wrapper.
Using a finger or pastry brush, gently wet approximately ½ inch of the outer edge of the dumpling wrapper with water (it’s helpful to have a small bowl with water next to your dumpling-making station).
Fold the wrapper in half to create a half-moon shape, sealing in the filling, and gently press the outer edge closed. Try to prevent an excess amount of air from being trapped inside by intentionally wrapping as close to the filling as possible.
Set formed dumplings on a sheet pan lined with parchment paper and cover lightly with plastic wrap to prevent dumplings from drying out.
Place a large skillet over medium-high heat.
Set yourself up with a small glass of water and a lid for your skillet within reach.
When thoroughly heated, place a tablespoon of canola or avocado oil in the pan and roll around to coat the pan evenly.
Carefully add potstickers, spacing approximately 1-2 inches apart.
Cook for 1-2 minutes until you achieve a nice golden brown, crispy sear on the bottom of the potsticker.
Once achieved, carefully pour just enough water into your pan to cover the bottom ¼ inch of the potstickers and quickly cover with a lid to trap the steam. Take caution as you pour the water into your pan as the steam will be very hot and the water could splatter.
Let dumplings steam for 2-3 minutes.
Remove dumplings from pan using a slotted spoon and check for doneness by cutting open.
Continue cooking in stages, being sure to begin with a hot, oily pan and ending with steam – you may need to pour off water between batches to ensure you’re beginning with a dry, hot pan to achieve a crispy sear.
Garnish with thinly sliced scallions and sesame seeds.
Serve with dipping sauce and a warm bowl of rice.
*Note: These are fantastic for making in large batches and freezing. Freeze by spreading formed potstickers on a parchment lined sheet pan until frozen through. Transfer to a gallon freezer bag or Tupperware container. Simply, pull the quantity you need for a meal, thaw on a sheet pan and follow standard recipe procedure.