Salmon Dumplings with Key Lime Sesame Dipping Sauce

Remember these?
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.

What a great idea.IMGP9675

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-

Salmon Dumplings with Key Lime Sesame Dipping Sauce

Prep Time: 30 minutes

Cook Time: 7 minutes

Serving Size: 12 Dumplings

Salmon Dumplings with Key Lime Sesame Dipping Sauce


    For the Dumplings:
  • 2 salmon fillets, skin removed, cut into pieces
  • 2 green onions, diced
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire
  • 1 dash Sriracha (or more if you like that taste or more heat)
  • 3 tbsp sesame oil, divided
  • Sesame seeds
  • 12 wonton skins
  • Sesame seeds
  • 1/2 cup water
  • For the Dipping Sauce:
  • 1/2 cup soy sauce
  • 2 key limes, juiced
  • 1 tbsp sriracha
  • 1 tbsp balsamic vinegar
  • 1 tbsp sesame oil
  • 1 tsp ginger
  • Sesame seeds


  • Combine salmon through Sriracha and 1 tbsp sesame oil in a food processor, stopping to scrape down the sides every two or three pulses, until it's the consistency of ground meat.
  • To assemble, trace the edges of a wonton skin with your clean finger dipped in water and add about a tsp of filling to the center. Fold the corners up to make a triangle and press the edges to seal. Starting on one corner, gently "ruffle" the pinched edges.
  • Place on a plate and continue with the remaining ingredients, keeping covered with a damp paper towel. (I've skipped keeping them covered before and it really hasn't made that much of a difference, TBH.)
  • Bring the remaining 2 tbsp of sesame oil over medium-high heat and add dumplings. Sear for 2-3 minutes, until brown on the bottoms and pour in the 1/2 cup water.
  • Reduce heat to low, sprinkle dumplings with sesame seeds and cover.
  • Steam for 5 minutes, until all liquid has evaporated.
  • Dipping Sauce:
  • Whisk all ingredients together and serve with dumplings.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Denise at BeBetsy

    Hi darlin! Mouth watering for these puppies….. i wish you would move to henderson so you could live next door and i could have you cook for me and deliver meals. that is such a great dream. it’s all about me!
    Love everything you do. XO

    1. Shea

      Thanks Denise! If I lived next door neither of us would get anything done because we wouldn’t be able to stop laughing 😉


  2. Minnie@thelady8home

    That looks just like momos. Loved the dipping sauce idea. That would surely go too well with the dumplings. I think same dip can be used even with chicken/veg momos.

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