Here’s a unique recipe we’re just dying to try over here at Barhyte Specialty Foods. Submitted to us by Natalie Perry at Perry’s Plate for the Saucy Mama contest, these little potstickers use Saucy Mama Cracked Pepper Marinade (one of my favorites) as a marinade for the salmon and in the dipping sauce. Talk about yummy. Check out the recipe down below, but make sure to see Natalie’s blog also- her little daughter looks adorable in the pictures she has taken for this post!
1 pound wild-caught salmon fillets, thawed
2/3 cup + 3 T Saucy Mama Cracked Pepper Marinade
1 T oil
2 1/2 cups loosely packed thinly sliced cabbage (about 1/4 of a small head)
1 large carrot, peeled and grated
2 green onions, thinly sliced
1 1/2 inch knob of fresh ginger, peeled and minced/grated
2 T freshly squeezed lemon juice (about 1/2 of a small lemon)
About 50 round gyoza or wonton wrappers
1 Recipe Dipping Sauce (below)
Making the Filling:
Place salmon and 2/3 cup of marinade into a plastic zip-top bag. Squeeze as much of the air out as you can, seal the bag, then mush it around gently to ensure salmon is completely coated in the marinade. Let sit at room temperature for 15-20 minutes (not more than 30).
When you’re ready to cook the salmon, heat a tablespoon of oil in a skillet over medium heat. Remove fillets from the bag, allowing excess marinade to drip off, and place in the skillet. Discard used marinade. Cook salmon, covered, for 10-15 minutes until fillets are just barely cooked through or even have a smidgen of dark pink in the center. Transfer salmon to a plate and cover with aluminum foil. Let it rest until it’s cool enough to handle. (And if it wasn’t completely cooked through, the residual heat will finish it off.)
In that same skillet (removing salmon skin, if it has adhered to the bottom), cook cabbage, carrots, and green onions with 2 T of fresh marinade over medium-high heat. Stir frequently and cook for about 6-8 minutes or until cabbage has wilted and carrots are soft. Transfer vegetables to a large mixing bowl and let the cool for a few minutes. Using your hands, shred the salmon into the bowl with the cabbage mixture. Add minced ginger, lemon juice and 1 T of marinade. Stir to combine. Let mixture cool until it is lukewarm. TIP: You can make the filling a day ahead of assembling the potstickers. Just store in the fridge until ready to use.
Assembling the potstickers:
When you’re ready to assemble the potstickers, gather the filling, the gyoza wrappers, a platter or cookie sheet to place them on, and a small bowl of water.
Holding the wrapper in one hand, place scant 1 T filling in the center of each gyoza wrapper, lightly moisten outside edge of wrapper with a bit of water using your finger. Fold wrapper in half and seal tightly, making pleats, if you like. Press sealed edge down lightly to plump up dumpling and make it stand up straight. Place dumplings in rows on baking sheets so they don’t touch. TIP: At this point, you can freeze them. Just cook like normal, but add an additional 1/4 c water and increase cooking time slightly.
Cooking the potstickers:
Heat 10-inch nonstick skillet over med-high heat until hot. Add 1 T oil and heat. Place 12 potstickers in skillet, packing them in tightly is fine. Cook without disturbing 1-2 min or until bottoms are pale golden brown. Add 1/2 c. water around sides of skillet; immediately cover. Reduce heat to medium and cook 8 minutes or until the water is almost all evaporated. Uncover; cook 1-2 minutes, shaking skillet gently to prevent sticking.
When water has evaporated and potstickers are crispy brown, place bottom side up, on platter. Repeat with remaining potstickers, adding additional oil as needed. Serve hot or warm with sauce for dipping.
Makes about 48 potstickers, enough appetizers for about 12 people.
1/4 cup Saucy Mama Cracked Pepper Marinade
3 T rice vinegar
2 T oil (I used olive, but you can use canola or grapeseed)
1 T honey
Whisk all ingredients together and store in a small air-tight container in the fridge until ready to use.