Sea Bass Dumpling (2) Recipe

In a chilled bowl, combine the minced sea bass and chopped shrimp with grated ginger, minced garlic, and green onion. Add soy sauce, sesame oil, white pepper, and salt. Fold in the egg white until the mixture is cohesive. If using cilantro, fold it in now. Cover and refrigerate for 20 minutes to let flavors marry.

Set out 16 dumpling wrappers on a lightly damp towel. Keep wrappers covered to prevent drying.

Place about 1 level teaspoon of filling into the center of each wrapper. Moisten the edge with a little water, fold to seal, making pleats as desired to ensure a tight seal. Repeat with remaining wrappers and filling.

Steaming method

Line a steamer with parchment rounds or cabbage leaves. Arrange dumplings in a single layer without touching. Steam over boiling water for 6–8 minutes until the filling is just opaque and the wrappers are tender.

Pan-fried (potstickers) method

Heat 1–2 tablespoons neutral oil in a nonstick skillet over medium-high heat. Add dumplings bottom-side down and cook 2–3 minutes until the bottoms are golden. Carefully add 1/4 cup water to the pan, cover, and steam 5–7 minutes until the wrappers are cooked through and most of the water has evaporated.

In a small bowl, whisk together rice vinegar, soy sauce, and sesame oil. Add chili oil if using. Adjust to taste with a pinch of sugar if desired.

Transfer cooked dumplings to a warm plate. Serve with dipping sauce on the side. Garnish with extra cilantro or scallions if desired.