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Fish Potstickers

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"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)."
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45 m servings 201 cals
Original recipe yields 12 servings (36 potstickers)

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  • Prep

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  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.


  • Cook's Note:
  • To make a dipping sauce, combine 1/2 cup low-sodium soy sauce, 5 tablespoons rice wine vinegar, 2 tablespoons sugar, 4 teaspoons sriracha sauce, 1 tablespoon grated peeled fresh ginger, and 1 tablespoon toasted sesame oil in a bowl.

Nutrition Facts

Per Serving: 201 calories; 6.5 g fat; 23.3 g carbohydrates; 11.5 g protein; 26 mg cholesterol; 539 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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