How to Make EZ Pot Stickers

The Legend Too

The Doctors tell us we all need more of that Omega 3 stuff. I am tired of the traditional salmon dishes do went in pursuit of new and better ways to serve salmon. Last month I rediscovered Pot Stickers. I was familiar with the oriental dumpling but not that it could be made with seafood such as salmon. OK for those that aren't familiar with the legend of how they were "invented" there are several versions. My favorite is the Imperial Chef had made his Emperor's favorite dumpling. The Emperor was busy with one of his concubines so the dumplings simmered longer than planned and stuck to the bottom of the pot. The chef was worried for his life. The chef's son went ahead and served the crunchy bottom dumplings commenting to the Emperor "We have made a new dish in your honor. It is called a Pot Stickers." the Emperor loved the "New" idea and asked that it be served frequently. Y'all done giggling, we can roll up our sleeves, take off our rings, wash our hands and get cooking.

EZ Pot Stickers

Ingredients:

12oz can salmon drained and flaked (your favorite brand & type)

1 Cup fine chopped cabbage

3 scallions thinly sliced (green and white part)

1 Tablespoon sesame oil

1 teaspoon soy sauce

1 teaspoon black pepper

1 teaspoon ground ginger

1-2 teaspoon garlic powder (not garlic salt)

24 small won ton wrappers

water

2-4 tablespoon oil for frying

Directions:

In a large mixing bowl combine salmon, cabbage, scallions,sesame oil, soy sauce, black pepper, ginger,and garlic powder. Get you hands into it and mix well. Place about 2 tablespoons of this mixture on one won ton skin, moisten the edges with water and fold into a triangle press edges together. Set on greased cookie sheet till all are assembled. I use a large chicken fryer but any large skillet will work. Get the pan hot and place dumplings in hot grease till browned on one side. Add a cup of water and cover allowing dumplings to steam. When all the water has evaporated remove to a warm plate and begin second batch.

Note: