Salmon Potstickers

• 2 fillets- fresh salmon
• 1 teaspoon ginger
• 1 clove garlic, chopped
• 1 red chilli, diced
• 20 wonton skins
• 3 spring onions, diced(1 for sauce)
• 2 tablespoons snowpea sprouts
• 1 teaspoon soy sauce(or tamari)
• 1 teaspoon mirin
• 1 teaspoon fish sauce
• 1/4 lime, juiced
• For Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon sugar
• 1/2 lime, juiced
• 1 teaspoon toasted sesame oil

1. Remove skin from salmon fillets and finely dice.
2. add soy, mirin, lime juice and fish sauce to a medium bowl with salmon
3. finely chop ginger, garlic, chili, green onion, snowpea sprouts and add to bowl. Stir to combine.
4. Place about a tsp of filling in a wonton wrapper(can be square or round). Dip your finger in a little dish of warm water(or egg wash) and run around the edge of the dumpling. Press together, making sure to remove any air pockets.
5. Set aside on a tray. Next steam the dumplings in a steamer basket or bamboo steamer for approx 3-4 minutes. Heat a skillet to medium high, and add grapeseed oil(or other high smokepoint oil)and as the dumplings get steamed, carefully place in the hot pan. Fry on one side until brown,about 2 minutes. Use paper towel for any excess oil.
6. Mix together soy, rice wine vinegar, sugar, green onion, sesame seed oil, and lime juice for dipping sauce.
7. Serve

salmon, ginger, clove garlic, red chilli, wonton skins, spring onions, snowpea sprouts, soy sauceor tamari, mirin, fish sauce, lime, soy sauce, rice wine vinegar, sugar, lime, sesame oil

Taken from food52.com/recipes/11014-salmon-potstickers (may not work)