Grand-prize winning recipe for our 2020 recipe contest! This is a great way to use up miscellaneous pieces or trimmings from your fish as well as ground burger meat. Any seafood or a combination of seafood can be used, including fish, shrimp, scallops, and crab.
- 2 1/4 cups all purpose flour, plus more for kneading and rolling
- 1 cup boiling water
- 12 ounces any fish/seafood, roughly chopped and chilled
- 1 tablespoon ice water
- 4 tablespoons cold butter, cubed
- 2 tablespoons mirin (rice cooking wine)
- 1 tablespoon sesame oil
- 1 small garlic clove, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup finely chopped garlic chives or scallions
- Dipping Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons miced fresh ginger
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon, or to taste, hot chile oil (optional)
- 1/4 teaspoon red chile flakes (optional)
- Chopped chives or scallions for garnish
Put flour into a medium bowl. Add boiling water and stir until combined. Cover with plastic and let rest at room temperature for 30 minutes. Once the dough is hydrated and cool enough to handle, knead until very smooth, 5 to 10 minutes. Work in just enough flour so the dough is not sticky. Cover and rest at room temperature for 30 more minutes.
Add fish to a food processor and pulse until finely chopped. Add 1 tablespoon ice water and continue to pulse to a paste. Add the cold butter, mirin, sesame oil, ginger, garlic, soy sauce, salt, and pepper. Pulse to combine thoroughly. Scrape down the bowl and continue to pulse until the mixture is very smooth and the butter is very fine. Transfer to a bowl and fold in garlic chives. Cover and refrigerate 1 hour or overnight for the flavors to come together.
Combine ingredients and set aside until ready to serve.
Make the dumplings
Form dough into a long rope. Cut into 36 uniform pieces (about 1/2 ounce each). Flatten the pieces of dough into circles, and roll out to about 3 1/2 inches in diameter, with the edges of the dough thinner than the center. Wet the edges, place a small amount of filling in the middle, and fold in half and crimp or pleat to seal. Transfer to a parchment-lined baking sheet as you go.
Steaming (dumplings): Place dumplings in a steamer on high, leaving a little space in between, and steam for 5 to 7 minutes.
Pan-frying (potstickers): Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Arrange dumplings in the skillet and cook until medium golden brown on the bottom, about 2 minutes. Add 1/4 cup water and cover quickly with a tight fitting lid. Adjust heat so dumplings steam vigorously but don’t boil over. (Glass covers make monitoring easier.) Add more water if needed. Steam until filling is cooked through and wrappers are slightly translucent, 5 to 7 minutes. Remove the lid and continue to cook uncovered until water has evaporated and dumplings are crispy, 2 to 3 minutes more.
- Dough can be made ahead and wrapped tightly in plastic and refrigerated for a day or so. It can also be frozen. Remove dough from the refrigerator at least 1 hour before using.
- You can purchase round gyoza or dumpling wrappers in a well-stocked supermarket or Asian market. But wrappers are better when made from scratch. Avoid using wonton wrappers for potstickers. (Wonton wrappers would be acceptable for steamed or boiled dumplings.)
- There are several kinds of dipping sauces. This is a basic and commonly used dipping sauce recipe. You can also purchase pre-made dipping sauce at supermarkets or Asian markets.
- If not cooking immediately, dumplings can be frozen on a parchment-lined sheet pan, then transferred to a plastic freezer bag.
- Dumplings can be steamed or pan-fried directly from frozen without thawing. Allow more time for cooking.
Other optional filling ingredients include leeks, chopped and combined in a food processor; fresh cilantro, chopped and folded in at the end; or water chestnuts, very finely chopped and folded in at the end.