Fish Potstickers

• 1 pound whitefish fillets, skinned and deboned
• 2 carrots, chopped
• 6 scallions, chopped
• 1 large egg white
• 4 teaspoons soy sauce
• 2 tablespoons cilantro leaves
• 4 cloves garlic, minced
• 2 teaspoons sesame oil
• 2 teaspoons chile oil
• 1 teaspoon salt
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon freshly ground black pepper
• 1 (16 ounce) package 3-inch round wonton wrappers
• 2 tablespoons vegetable oil

1. Heat a skillet over medium heat. Add fish. Cook, flipping halfway, until lightly browned and flakes easily with a fork, 7 to 10 minutes.
2. Place 1/2 the fish in a food processor. Add carrots, scallions, egg white, soy sauce, cilantro, garlic, sesame oil, chile oil, salt, ginger, and black pepper. Process until a paste forms; transfer to a bowl. Roughly chop remaining fish and add to the bowl.
3. Place 1 tablespoon fish paste into the center of a wonton wrapper. Moisten the edge with water; fold wrapper over the filling and press to seal, making pleats along the edge of the dumpling. Repeat with remaining filling and wrappers. Cover dumplings with a damp kitchen towel to keep from drying out.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange 1/2 the dumplings tightly together in the skillet. Cook until deep golden brown, about 2 minutes. Add 1 cup hot water, cover, and cook until water has mostly evaporated and dumplings are tender, 4 to 5 minutes. Reduce heat to medium, uncover, and cook until remaining water evaporates, about 3 minutes more. Repeat with remaining dumplings.

whitefish, carrots, scallions, egg white, soy sauce, cilantro, garlic, sesame oil, chile oil, salt, freshly grated ginger, freshly ground black pepper, wonton wrappers, vegetable oil

Taken from www.allrecipes.com/recipe/262323/fish-potstickers/ (may not work)