Salmon, Cream Cheese and Wasabi Pot Stickers

Phillip Kraal

Cook Time 40 minutes

Servings 24


200g sea salmon trimmings, chopped
200g Philadelphia cream cheese
1 tbsp chopped spring onion tops
1 tbsp mild curry oil
1 tbsp finely chopped bulb fennel
24 round dumpling wrappers
Wasabi paste – to taste


In a large bowl mix the salmon, cream cheese, spring onion, curry oil and fennel to a smooth, soft paste.
Wipe down your work bench surface with a damp cloth then arrange the wrappers side by side on your damp bench. Place a small ‘dollop’ (to taste) of wasabi onto each wrapper then add approximately ½ -1 tsp of the salmon/cream cheese mixture in the centre of each wrapper.  Wet your fingers with some cold water then crimp the edges together, creating a sealed pocket.

Pre-heat a well-seasoned pan, add canola oil to a depth of approximately 3–4mm. Arrange guo tie close together with the flat side of the dumpling in the oil. Fry the dumplings for a minute or two. Lift one of the dumplings to see that it is browning.

Add half a cup of water (be careful, this will spatter) and cover straight away with a tight lid and steam for about 2–3 minutes. Uncover and cook for another two minutes, to evaporate any remaining water and to re-crisp the dumplings. Remove dumplings to a platter, and serve with browned sides facing up.


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