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
- ΒΌ teaspoon freshly ground black pepper
- 1 (16 ounce) package 3-inch round wonton wrappers
- 2 tablespoons vegetable oil
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12