3 Steps to Chinese – Salmon Potstickers

It has been almost 2 years that I have been styling (food and props) books for the Parisian publishing company Marabout . I have to say it is quite an honour as not only are Marabout the largest and most popular publisher of cookbooks in France they also make absolutely gorgeous books with great recipes.

One of the latest books I’ve shot with photographer, Deirdre Rooney is Cuisiner Chinois Pas à Pas and is now available to buy ( in french only for now but soon to be English I think).

The book is filled with great quick easy recipes,(written by Australian food writer Jody Vassalo) which turn out just like your favourite dishes from your local chinese takeaway.

My kids loved the food and these pot sticker dumplings have become a regular in our household so I thought I’d share the recipe. They can be made and frozen before being cooked so you can always have some on hand for pre-dinner snack or for lunch with a salad. Also a favourite of mine for party nibbles.

Salmon Potstickers
250g/8oz salmon fillet, skin removed and reserved
2 tablespoons sea salt

4 tablespoons vegetable oil
1 spring onion(scallion), thinly sliced

1 teaspoon mirin

1 teaspoon light soy sauce
16 gyoza wrappers
For the dipping sauce
3 tablespoons light soy sauce
3 tablespoons lemon juice

1 teaspoon caster (superfine) sugar

1 tablespoon dashi granules

Put the salmon fillet and skin on a large plate and rub the salt all over. Allow to stand for 30 minutes. Rinse and pat dry with absorbent kitchen paper.
Heat half the oil in a frying pan, add the skin and cook over a high heat for 3 minutes, or until very crisp and golden on both sides. Drain well. Add the salmon and cook for 3–5 minutes until browned on both sides and cooked all the way through. Allow to cool, then finely flake the salmon and crush the skin with a rolling pin. combine the salmon, skin, spring onion (scallion), mirin and soy sauce in a bowl.

Lay a gyoza wrapper on a board and put 2 teaspoons of the filling into the centre. Brush the edges lightly with water, then bring the edges together to enclose the filling and press to seal. Repeat with the remaining wrappers.
Heat the remaining oil in a large frying pan, add the dumplings and cook until crisp and golden. Add 60ml of water, cover and cook for about 5 minutes, or until the liquid has evaporated. Combine all the ingredients for the dipping sauce and serve with the potstickers.

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