As promised, I’m sharing the recipe today.
These are a lot like my go-to recipe for potstickers, but with salmon. I bought a bag of key limes several days ago when I was asked by my son to make a key lime cheesecake, which I meant to gets some shots of but….yeah. It was gone in like one day. I’ll have to remake that. Anyway, my friend Joanna had the idea of making salmon dumplings incorporating the key limes.
For these, I put some fresh salmon fillets with skin removed (2 regular sized fillets makes about 12 dumplings) in a food processor with green onions, soy sauce, ginger and sesame oil. Oh, and some Sriracha, of course. Apparently, the difference between potstickers and dumplings is fried vs. steamed. I guess I’ve been using both all this time – but I like to kind of sear the bottom of mine, then steam them to get them done.
As far as the key lime juice, you would think that the lime would be overpowering or offensive, but it’s not. It adds just a little something different.
Here’s your printable-