Fish Dumplings


Honoring the fruits of the Alaskan wilderness



When cooking dumplings, you never know what to expect! Some are quite easy to make, while others – well, let’s just say it’s not the most exciting experience. Still, once you get the final result, you practically forget all about the cooking, as all of your focus goes into their delectable and one-of-a-kind taste! Nevertheless, Molly from Illinois (though now living in Alaska) came to me with American Fish Dumplings, probably the easiest to make out of all the dumpling dishes you can find on my blog.

According to Molly, American Fish Dumplings almost resemble Chinese pot stickers, but instead of using pork, they’re filled with – you guessed it – fish! She has been living in Southeast Alaska with her husband and kid for the past 15 years, and as statistics say, almost 80% of the population there eats fish quite regularly. Still, according to her, she believes that this number is even higher!

Since practically everyone in Alaska eats fish, the communities there are always looking for new and unique takes on it. Molly loves American Fish Dumplings because she does them entirely from scratch, from the dough and filling to the sauce, which is a brilliant mix of sweet and savory with just a hint of spiciness. On top of that, the dish reminds her of the fishing trips she and her family take on rare sunny days, which don’t come around too often in Alaska. Molly loves that she can catch her fish and cook it later, making the whole experience twice as satisfying!

As I already mentioned, making American Fish Dumplings is really simple – the only intimidating part may be making the dough yourself. However, since this is just a flour and water combo, I believe you won’t have a problem with it! Also, you don’t have to boil the dumplings beforehand – just throw them in the oven, and you’re good to go!

Are you looking for even more delicious recipes? Find them on my blog page!

Watch the Video

Fish Dumplings


  • food processor
  • steamer


For dough

  • 2 ¼ cups all purpose flour plus more for kneading and rolling
  • 1 cup boiling water

For filling

  • 12 oz any firm white fish roughly chopped and chilled
  • 1 Tbsp ice water
  • 4 Tbsp cold butter cubed
  • 2 Tbsp mirin
  • 1 Tbsp sesame oil
  • 1 Tbsp fresh ginger grated
  • 1 clove garlic minced
  • 1 Tbsp soy sauce
  • ½ tsp salt
  • tsp white pepper
  • ¼ scallions finely chopped

For dipping sauce

  • 2 Tbsp soy sauce
  • 2 Tbsp unseasoned rice vinegar
  • 2 Tbsp fresh ginger grated
  • 1 Tbsp brown sugar
  • 1 tsp sesame oil
  • ½ tsp chili oil or to taste, optional
  • ¼ tsp red chili flakes optional
  • chopped chives or scallions for garnish


To make the dough

  • Put flour into a medium bowl. Add boiling water and stir until combined. Cover with plastic and let rest at room temperature for 30 minutes. Once the dough is hydrated and cool enough to handle, knead until very smooth, 5 to 10 minutes. Work in just enough flour so the dough is not sticky. Cover and rest at room temperature for 30 more minutes.

To make the filling

  • Add fish to a food processor and pulse until finely chopped. Add 1 tablespoon ice water and continue to pulse to a paste. Add the cold butter, mirin, sesame oil, ginger, garlic, soy sauce, salt, and pepper. Pulse to combine thoroughly. Scrape down the bowl and continue to pulse until the mixture is very smooth and the butter is very fine. Transfer to a bowl and fold in garlic chives. Cover and refrigerate 1 hour or overnight for the flavors to come together.

To make dipping sauce

  • Combine ingredients and set aside until ready to serve.

To make and cook dumplings

  • Form dough into a long rope. Cut into 36 uniform pieces (about 1/2 ounce each). Flatten the pieces of dough into circles, and roll out to about 3 1/2 inches in diameter, with the edges of the dough thinner than the center. Wet the edges, place a small amount of filling in the middle, and fold in half and crimp or pleat to seal. Transfer to a parchment-lined baking sheet as you go.
  • Place dumplings in a steamer on high, leaving a little space in between, and steam for 5 to 7 minutes.
  • Serve warm with dipping sauce on the side!


Recipe courtesy of Sitka Seafood Market
Course: Dinner
Region: North America
Keyword: Kid Friendly


You May Also Like

London Fog

An English tea and Italian method combine to make something entirely Canadian