Salmon Cream Cheese Potstickers
Enjoy a taste of Chinese cuisine with Salmon Cream Cheese potstickers. This easy to make dish is a perfect choice for a light breakfast, pleasing appetizer, or a main course served with rice and a healthy salad.
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Salmon Cream Cheese Potstickers
Enjoy a taste of Chinese cuisine with Salmon Cream Cheese potstickers. This easy to make dish is a perfect choice for a light breakfast, pleasing appetizer, or a main course served with rice and a healthy salad.
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| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 16 dumpling wrappersSue Gow Wraps
- 1/3cup cream cheese, softened
- smoked salmon
- dried or fresh dill
- 3tablespoons olive oil
Instructions
- Gently Spread 1 teaspoon softened cream cheese in the center of the dumpling wrapper.
- Top the cream cheese with a piece of smoked salmon large enough to cover the cream cheese.
- Sprinkle the salmon with fresh or dried dill.
- Dip your finger into a bowl of water and rim the outer edges of the wrapper. Fold the potsticker in half, pinching the wrap together at the center. Fold in both ends and continue to pinch-close the potsticker.
- Gently press the bottom of the wrapper on a flat surface so it sands up. Using your fingers, create a waved edge around the edges of the potsticker and set aside. Repeat with remaining ingredients.
- Heat a non-stick pan on medium-high heat until hot. Add the oil in the pan and heat until it begins to shimmer in the pan. Reduce the heat to medium-low.
- Gently set the potstickers in the oil and cook until browned but not burned. Approximately 3-4 minutes.
- Cover the pan with a lid and lifting the side of the lid, pour a little water into the pan and quickly close the lid to prevent the oil from splattering.
- Steam the potstickers 5-8 minutes or until the wrappers become clear. Remove the potsticker from the pan and serve while hot.
Recipe Notes
Be careful not to add too much oil to the pan when browning the bottoms of the potstickers or they will become oily and not crispy.
Add a small amount of water to the pan when steaming, only adding more if the liquid has evaporated before the potstickers are done the cooking.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com