Homemade Salmon Dumplings

Fare Pstickers was my favorite recipe for years. Inspired by a beautiful sockeye fillet, I used it as a base with ginger, shallot and other traditional flavors for light, perfectly cooked, and toasted potstickers.

Homemade salmon potstickers on a black dish with crispy bottom and shallot and sauce

There is something in an excellent dumpling. The external dough has a little chewing and if it is done as I like, the bottom has a beautiful crunchy crisis. The filling is a magic mixture of sweet, spicy and salty with a abundant bite. And of course there must be a sticky spicy sauce. It’s a happy bite, every time.

The fact is, Gnocchi’s creation is a project.

The complete dissemination, when preparing from scratch, is a mass process, a few hours in the kitchen and the best time spent with a good friend, who also has clean hands and do not care to pinch 452 thousand wrapper with you. (Sexaggerated light there).

With a delivery of fresh salmon to make me crave that combination of Asian inspired flavor, I made the last lot while sitting in California and I had the joy of sharing my time to practice my Spaniard while teaching a woman from Nicaragua how to make them. We exchanged the notes on the kitchens and was euphoric to return home with a bag to share with his family. Truth, you can’t buy it.

Fresh sociye fillet on the plate with shallot, gnocchi wraps and ingredients — Filet and ingredients of Sockeye Fresh for flavors to come.

We can enter the debate in progress if the steam or fried gnocchi are better and this recipe uses both the steam and the refrigeration to obtain the crunchy bottom. But the real question is …

What is the difference between gnocchi and posetics?

We are clear, Potstickers are gnocchi. So really, you can’t have one without the other. The thing that makes a potsticker a potsticker is that “they stick to the pot while the cooks”. Yes, you nest them in the pan so that they get up with their little Mohawk erected in folds and will stick to the pan, forming that crust before steaming them.

In a nutshell, a Potsticker is a gnocchia that has been fried on the bottom to add a small creaking.

If you want to skip the creaking part, go directly to the steam by adding liquid in the recipe, but you are getting lost. Only saying.

Gnocchi

A good work flow is the key to creating gnocchi (that, and a Spotify Killer playlist). You want to have everything you need to go and arrange. It takes a little the first time you do it, but I promise it becomes faster with the practice.

Collect your filling ingredientssalmon, garlic, ginger, shallot and some Signed flavors Like soy sauce, toasted sesame seed oil and Mirin (rice wine vinegar – but if you don’t have a splash of white wine and a pinch of sugar, they are a perfectly well substitute).

Remove the skin from the fish before triggering and mixing with the filling ingredients.

Removal of the skin from the salmon fillet

GirlCarnivore For the tip: Try the gnocchi to check the condiments. Fry one or two ceramics immediately and cook. The taste tries to make sure the filling is well seasoned. He deals with any adjustment, as salt, more ginger or extra shallor, at this point. You know, before wrapping 52 perfectly small cushions.

Then prepare the gnocchi. Work in lots, layout the wraps and place a teaspoon of filling each. Make sure that any of the wraps that are not used are kept under a slightly dampened cloth. They will dry if exposed to the air, becoming crunchy and fragile.

Seriously, the less it is more here. Mainly because the wraps will not remain closed if there is something in the seams. Or, if they are too filled, they will crack. So this is the only exception to life in which the smaller is really better.

Steps to create salmon gnocchi, mix the fillings, organize the filling in wraps

GirlCarnivore For the tip: Another trick for that masterful seam is to have a small dish of water nearby. Immerse a finger in the water and perform it along the edge of the Wrapper before closing. The small layer of water will moisten the dough and makes the stick better than a new zip closure.

After all, the 742 billion gnocchi are filled and closed and the playlist needs a new shakeUp, freezes them to keep them for later.

How to freeze and keep?

Place the parchment paper on a pan and flour lightly. Arrange the gnocchi without letting them touch the files on the pan. Slide into the freezer e outside in front for 30 to 45 minutes.

Remove them from the freezer and keep them in reduced bags until they are ready. Keep in mind that if they are touching when they freeze, you will stay with a gigantic hatred ball. Trust me on this.

Gnocchi made, aligned in files on a pan and ready for the freezer

How long can you archive them?

These can remain in deep freezing in an airtight container up to 3 months. Extract how many you need to cook from portion directly from frozen.

Pan burning the bottom for that perfectly crunchy bite before and after the steam.

Substitutes of salmon

And if I don’t have, as if I don’t want to use salmon? This exact recipe works well with any fleshy fish like tuna or bass in stripsBut salmon is my favorite thanks to its flavor. Good fresh (and in particular Copper river salmon -And yes, they are biased) the fillets have a lot of large omega 3 and a flavor that is not overwhelming but unique without being, inserting the eyes here, “fish”.

Alternatively, if you have a lot of extra salmon, take a look with this cream of fashionable cheese!

Dish of salmon gnocchi with chopsticks on the wooden table

More delicious salmon recipes

These gnocchi are brought down and steam cooked for that perfect crunchy bite with filling in strata of fresh sociye umami. They can be made in advance and frozen so that they can take them when the craving affects!

Cooking methodsPrevent the screen from going to sleep

Prepare the salmon

Remove the skin from salmon if necessary.
Finely chop the salmon.
In a bowl, beat the garlic and the shallots with the soy sauce, the ginger, the lime zest, the sesame oil, the salt flakes and chilli pepper.
Fold in these chopped salmon to unite.

Prepare the gnocchi:

On a clean work surface, arrange the wraps.
Put a teaspoon of filling in the center of each casing.
Gently brush the edge of the envelope lightly with water and fold the casing together, pinching to seal, making the folds if you wish.
Repeat until all the filling has been exhausted.

Cook the gnocchi:

When it is ready to cook, place from 1 to 2 tablespoons of sesame oil in an 8 “preheated pan on medium.
Nidify about 6 gnocchi in the pan, so that they are with the bent edges facing upwards without touching each other. Crunchy funds, from 3 to 5 minutes.
With care, because the oil will open, will pour enough water to sit at about a quarter -inch, covering only about a quarter of the gnocchi, in the pan along the side of the pan.
Cover and cook another 3-5 minutes.
Remove the lid and let the remaining water evaporate.

Prepare the immersion sauce

In the meantime, beat the ingredients of the immersion sauce in a bowl together. Condish with more chilli sauce depending on how much you like it.
Serve the ceramics with thin sliced shallots, toasted sesame seeds and immersion sauce.

These gnocchi can be cooked fresh or cooked directly by frozen. Add some extra time during the steam cooking process, if necessary, if frozen. See the notes on how to successfully freeze in lots.
Combine these gnocchi with fried rice, eggs or sushi rolls.
Finding gnocchi’s wraps can be complicated. I often find them in cold cases near the tofu in local markets or in Asian markets. Make sure to grab the round wraps, not the square ones.

Course: Appetizers

Kitchen: Asian